Yield: 6 - 8 servings

Cheesy Scalloped Ham, Canadian Bacon & Potato Casserole

Ingredients

1 Tbl. butter to grease pan
2 lbs. red, Yukon Gold or russet potatoes, unpeeled and sliced thinly
1 lb. cooked ham, diced small
3 slices canadian bacon
2 large green onions, sliced (*save aside a little to garnish)
2 (8 oz.) bags shredded 4-Cheese Mexican Cheese, (4 cups), such as Sargento's Traditional Cut

Cream Mixture:

2 1/4 cups whole milk
1/2 cup heavy cream
1/4 cup mayo
⅓ cup flour
½ tsp. coarse ground black pepper, or to taste
1/2 tsp. garlic powder
1½ tsp. salt
1/2 tsp. spicy brown mustard
1/4 tsp. onion powder

Instructions

Preheat oven to 350º F.

Butter insides and bottom of deep cast iron "chicken fryer" skillet. (*If using a 3 quart baking dish or dutch oven, grease with butter or butter-flavored cooking spray).

In large 4-cup measuring pitcher or medium-sized bowl, whisk flour, salt, garlic powder, black pepper, mustard and onion powder with milk, cream and mayo until completely combined.

Using a mandoline (or kitchen knife), slice potatoes into ⅛-inch slices. Layer ⅓ of the potato slices into the cast iron skillet (or baking dish). Sprinkle on ⅓ of the ham, Canadian bacon and green onions, then 1/2 of the first bag of cheese, then pour on ⅓ of the cream and milk mixture.

Repeat this twice more, (*adding half of the second bag of cheese to the second layer and the whole second bag of cheese to the top), ending with pouring on of the last third of the cream mixture. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 - 45 minutes or until potatoes are tender. *Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.

Let rest for at least 15-20 minutes before serving.

*Garnish with a little snipped green onion or chopped parsley if you'd like.

Notes

*Swiss cheese can be subbed for the Mexi-Blend if desired.
**My cast iron skillet measures 10" across and is 3" deep. It holds 3 cups MORE than a 2 1/2 quart baking dish, which would be too small for this. So a dutch oven would be a good alternative if you don't have the same sized cast iron skillet.