Ingredients
Directions
Heat oven to 350°F.
Coat the inside of a 9” x 9” square cake pan with 1 tablespoon butter.
With a mandolin, or a knife, slice the russet potatoes 1/8" thick; transfer to a bowl filled with cold water.
In a saucepan over medium heat, melt 2 tablespoons of butter; slowly add flour and whisk until smooth.
Slowly add milk and whisk until smooth.
Cook and stir over medium heat for 3-5 minutes or until thickened.
In another saucepan, over medium heat, cook diced white onion in remaining tablespoon of butter for 3 minutes or until tender. Add spinach and cook for 1 minute or until wilted; set aside.
Drain potatoes.
Arrange a single layer of overlapping potatoes to cover the bottom of the cake pan.
Pour 1/2 cup of milk mixture over potatoes.
Spread with 1/2 cup cheese, 4 slices of ham, and 1/2 cup of spinach and onion mixture.
Repeat layering.
Cover with aluminum foil and bake for 20 minutes.
Remove foil and top with remaining cup of cheddar cheese.
Bake an additional 5 minutes to melt cheese; remove from oven and let sit for 5 minutes before serving.
