Scalloped Potatoes with Ham

This is another Pioneer Woman recipe. Well, it is adapted from this recipe by PW (that recipe alone is fabulous also). These potatoes are not healthy at all, but ultimate comfort food and a great use for leftover ham. It was a little warm for these the other day, but I needed to use up the ham and was craving these.

Scalloped Potatoes - adapted from a PW recipe

4 to 5 russet potatoes

1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage

2 c. diced ham

2 c. shredded cheddar cheese

Preheat oven to 350 degrees.

Slice potatoes very thinly.
Add butter to a large skillet over medium low heat, When melted, add diced onion and ham. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt.
Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place a layer of potatoes in a buttered baking dish. Pour a layer of ham mixture over the top. Spread some cheddar cheese. Repeat layers ending with cheddar cheese. Top with Parmesan cheese.
Top with Parmesan cheese and bake for 60 minutes, or until browned on the top. Allow potatoes to sit 15 minutes before serving.