A delightful casserole combining tender potatoes, savory ham, and a creamy herb-infused cheese sauce.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown; it should just melt completely.
Whisk in the flour and cook for 1-2 minutes.
Cooking the flour removes its raw taste, creating a smooth base for the sauce.
Gradually add the milk and cream, whisking constantly until smooth.
Adding the liquids slowly prevents lumps in the sauce.
Season with mustard, salt, pepper, and herbs de Provence.
Taste the sauce and adjust the seasoning to your preference.
Cook the sauce until it thickens, then stir in the cheese until melted.
Remove the sauce from heat once the cheese is fully melted to prevent curdling.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside.
Layer half of the potato slices in a greased baking dish.
Overlap the potato slices slightly for even cooking.
Scatter the onion and peas over the potatoes.
Distribute the vegetables evenly for consistent flavor in each bite.
Layer the ham slices over the vegetables.
Ensure the ham covers the vegetables completely for a hearty layer.
Pour half of the cheese sauce over the layers.
Spread the sauce evenly to cover all the layers.
Repeat with the remaining potatoes, cheese sauce, and a sprinkle of cheese on top.
Top with extra cheese for a golden crust.
Bake uncovered for 50-60 minutes, or until the potatoes are tender.
Check the casserole after 40 minutes to ensure it doesn't overcook.
Let the casserole rest for 10 minutes before serving.
Resting allows the layers to set, making it easier to serve.
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