150g(1 ½ packed cups) grated mature cheddar cheese
50g(½ packed cup) grated Gruyere cheese
50g(½ packed cup) grated Red Leicester cheese
1tbspchopped fresh thyme
Instructions
Preheat oven to 180C/350F (fan). Grease a large casserole dish.
Heat the butter in a frying pan (skillet) on a medium-high heat. Add the onion, garlic, ¼ tsp salt, ¼ tsp black pepper and ¼ tsp garlic salt. Fry for 5-6 minutes, stirring often until the onions soften. Turn off the heat.
2 tbsp unsalted butter, 1 large onion, 2 cloves minced garlic, ½ tsp salt, ½ tsp black pepper, ¼ tsp garlic salt
Now make the cheese sauce. Melt the butter in a saucepan over a medium-high heat. Add the flour and stir with a whisk. Cook for 1 minute, stirring constantly.
Add the milk, a splash at a time, whilst stirring with the whisk until incorporated, and no lumps remain.
560 ml (2 ⅓ cups) full-fat milk
Add the cream and three-quarters of the cheddar cheese. Stir until the cheese melts.
180 ml (¾ cup) double (heavy) cream, 150 g (1 ½ packed cups) grated mature cheddar cheese
Arrange half of the potatoes in the bottom of the casserole dish. Top with half the onion mixture and half of the cubed ham. Sprinkle over ¼ tsp salt and ¼ tsp black pepper.
200 g (7 oz) cooked ham, 4 red-skinned potatoes*
Pour over half the sauce.
Repeat the layers with the potato, onion, ham, salt, pepper, and the remaining sauce.
Sprinkle the remaining cheddar cheese, the Gruyere, and red Leicester over the top.
50 g (½ packed cup) grated Gruyere cheese, 50 g (½ packed cup) grated Red Leicester cheese, 150 g (1 ½ packed cups) grated mature cheddar cheese
Cover the dish with foil and place in the oven for 75-90 minutes - until the potatoes are tender (you can check by pushing a knife through them, They should cut through potatoes easily).
Remove the foil and cook for a further 15-20 minutes until the cheese is golden and bubbly.
Remove from the oven and allow to rest for 5 minutes, then serve topped with a sprinkling of fresh thyme.
1 tbsp chopped fresh thyme
Notes
*Which potatoes to use?
I find the best types of potato are floury potatoes - as the starch in them helps to create a thicker sauce. Maris Piper, King Edwards, Rooster, Russets, Yukon golds and Desirée are all good options.
Can I make it ahead and reheat later?
Yes, you can cook the dish as per the instructions, then cool, cover and refrigerate for up to two days. Reheat, covered in foil for 30-35 minutes at 180C/350F until piping hot throughout.
Can I freeze it?
I find the potatoes, although still tasting great, can have a slightly grainy texture when frozen and reheated, so I don't recommend it. If you do have leftovers and want to freeze them, then cook the dish, cool, cover and freeze. Defrost in the refrigerator overnight, then reheat, covered in foil for 30-35 minutes at 180C/350F until piping hot throughout.Nutritional Information is per serving.