Jalapeno Ham & Cheese Scalloped Potatoes

Preheat the oven to 375°F and prepare a 9x13-inch baking dish with non-stick cooking spray. Peel three pounds of Yukon Gold potatoes and slice them thinly using a mandolin.

Stem, seed, and dice 1/2 cup of Jalapeños.

To prepare the sauce, finely chop 1 medium yellow onion. Heat a skillet over medium heat, add 1 tablespoon of butter, then toss in the onions and jalapeños, sautéing until they are slightly softened. Add in remaining 4 tablespoons of butter and 3 tablespoons of flour, cooking for 2-3 minutes.

Stir in 2 1/2 cups of milk to the skillet, 2 tablespoons of Dijon mustard, 1 teaspoon of salt and 1/8 teaspoon of pepper, cooking until sauce thickens.

Once the sauce begins to thicken, stir in 3/4 cup of shredded sharp cheddar cheese and 3/4 cup of shredded pepper jack cheese, stirring until melted. Remove from heat.

Layer half of the sliced potatoes evenly in the bottom of a 3-quart, 9x13-inch baking dish.

Sprinkle half of the ham over the top of the potatoes. Pour half of the cheese sauce over the ham and potato layers.

Repeat the process: Layer the remaining potatoes over the sauce and sprinkle with the remaining ham.

Evenly spread the remaining cheese sauce over the top of the scalloped potatoes and ham. Cover with aluminum foil and place in a 375-degree oven for 35 minutes. After 35 minutes remove the aluminum foil and bake for 30-35 minutes longer or until golden brown and potatoes are fork tender.

Allow to cool for 15 minutes before serving.

Enjoy!!