Sweet Onion, Ham, and Cheddar Scalloped Potatoes

These rich scalloped potatoes are par-cooked in cream for a luxurious baked potato gratin that’s perfect for entertaining.
Ingredients
- 2 tbsp clarified butter
- 1 sweet onion, thinly sliced
- 2 tbsp all-purpose flour
- 1 tbsp salt, divided
- 1 tsp black pepper, divided
- 3 lbs Washington State Russet potatoes, peeled and cut into 1/8-inch slices
- 1 lb cooked ham, chopped
- 1 1/2 cups heavy or whipping (35%) cream
- 1 cup shredded Cheddar cheese
Directions
Preheat oven to 350°F.
In large heavy-bottomed skillet or Dutch oven set over medium-high heat, heat clarified butter. Cook onion, stirring occasionally, for 3 to 5 minutes or until just softened. Add flour and season with 1 tsp salt and 1/2 tsp pepper. Cook, stirring, for 1 to 2 minutes or until onion is coated in flour.
Stir in potatoes, ham and cream. Stir frequently to avoid scorching. Cook, stirring occasionally, for 8 to 10 minutes or until potatoes are tender-crisp. (There should be some resistance when pierced with paring knife.) Season with remaining salt and remaining pepper.
Transfer potato mixture to large casserole or baking dish. Top with Cheddar.
Bake for 20 to 25 minutes or until potatoes are fork-tender.
Let stand for 10 minutes before serving.
Notes
To clarify butter, in small heavy-bottomed saucepan set over low heat, melt butter. Remove pan from heat and let sit for 3 minutes. Using ladle, skim froth; slowly pour butter into measuring cup, leaving milk solids in bottom of pan. Discard solids.
Substitute clarified butter with store-bought ghee.
Vidalia and Walla Walla onions work well in this recipe.