¹⁄₃ c. Country Cream butter
½ c. chicken broth
1 small onion, diced
3 lbs. white potatoes, sliced about ¹⁄₈” thick
¹⁄₃ c. flour
salt and pepper to taste
½ tsp. thyme
2 c. cooked ham, diced
3 c. Longmont Dairy milk
1 c. Tillamook cheddar cheese, optional

Preheat oven to 350°F. Grease a 9×13” pan and set aside.

Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1-2 minutes.
Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken, but as you continue adding and whisking it will smooth out. Stir in chicken broth, salt and pepper, bring to a boil and allow to boil 1 minute.

Place a third of the potatoes topped with a third of the ham and a third of the sauce. Repeat layers ending with sauce on top.

Bake, covered, 50 minutes. Uncover and bake 30 minutes more, until potatoes are tender. Add cheese during the last 15 minutes if using.

Cool at least 15 minutes before serving. Garnish with parsley.