This is a tweaking of an Original recipe submitted by: Bobby Cason.
I like celery and cheddar cheese in mine. I also saute the Celery, Onion, & Garlic – Rick Beach
Greased or Oiled 10 or 12 inch Dutch Oven
2 Tbsp Olive Oil
1 Cup Celery chopped
1 Med Onion diced
2 cloves Garlic diced fine
3 Tbsp Butter melted
1 tsp. Salt
½ tsp Pepper (adjust to taste)
1 pinch Cayenne pepper (Optional- if you want it)
3 Tbsp. Flour
1 cup Whole milk
1 cup Heavy cream
1 cup Sour cream
1 cup Cheddar Cheese
Ham Sliced
4 Large Potatoes Peeled and sliced thin (1/4 inch or less thick)
Saute the Celery in the Olive oil, then add the onion and garlic. Saute until translucent.
In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.
Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of the Dutch Oven.
Next Layer that with ham. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
Next Layer that with Potato Slices. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
Next Layer that with ham. Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.
Next Layer that with Potato Slices. Then Pour the remainder of the whisked ingredients on the Ham.
Cover the Dutch Oven with its lid. Use hot charcoal for 350 Degrees, more top heat than bottom. Bake about 1- 1 1/2 hours until potatoes are tender.
