Served this to the family last night and we ended up with an empty casserole!

1. Preheat your oven to 375°F (190°C). Grease a large baking dish with butter.

2. Melt the 2 tablespoons of butter over medium heat in a large saucepan. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.

3. Stir in flour and cook for 1 minute. Gradually whisk in the milk and chicken broth, bringing the mixture to a boil. Cook, stirring constantly, until thickened. Season with salt, pepper, and paprika. Remove from heat.

4. Arrange half of the sliced potatoes in the bottom of the greased baking dish. Top with half of the ham and then half of the sauce. Repeat the layers with the remaining potatoes, ham, and sauce.

5. Cover the dish with aluminum foil and bake for 1 hour. Remove the foil, sprinkle the top with both cheddar and Parmesan cheeses, and bake, uncovered, for an additional 20-30 minutes or until bubbly and golden.

6. Let stand for 5 minutes before serving. Garnish with fresh parsley.

– For a lighter version, substitute the whole milk with a combination of half milk and half chicken broth.
– Make it gluten-free by using cornstarch instead of flour for the sauce (use half the amount).
– If you’re dealing with particularly fussy eaters, you can peel the potatoes, but leaving the skins on provides a nice texture and extra nutrients.
– Feel free to mix in some veggies like peas or carrots with the layers for a more rounded meal.
– Leftovers (if you have any!) reheat beautifully in the microwave or oven, making for a delicious lunch the next day.