The Old West Gallery Recipe (Turkey Ham & Cheesy Potato)

3 tablespoons unsalted butter
2 medium leeks (white and light green parts only), thinly sliced
1 tablespoon fresh thyme, chopped
1/4 cup all-purpose flour
2 cups milk 
1 cup half-and-half
Pinch of nutmeg
Kosher salt and ground pepper
3-4 medium yukon gold potatoes (about 2 pounds)
2 cups sharp cheddar cheese, shredded
2 cups turkey/ham diced
4 tablespoons breadcrumbs
1/4 cup parmesan cheese, grated

Preheat the oven to 400 degrees F. Coat a 3-quart baking dish with cooking spray (or butter).

In a medium saucepan, melt the butter over medium heat. Add the leeks and thyme and cook, stirring occasionally until the leeks are softened (about 5 minutes). Stir in the flour and cook 2 minutes. Whisk in the milk and half-and-half, bringing to a simmer and cooking until thickened – about 5 minutes. Season with the nutmeg, salt and pepper. Remove from the heat and set aside.

Peel and thinly slice the potatoes to about 1/8 inch in thickness. Spread about 1 cup of the cream sauce in the bottom of the baking dish. Layer with half of the potatoes, half of the cheddar cheese and all of the ham. Spread with another cup of sauce. Layer the rest of the potatoes over the top, then add the rest of the sauce. Sprinkle with the remaining cheddar cheese, the breadcrumbs and ending with parmesan.

Cover the baking dish with foil and bake until the potatoes are just tender, 35 to 40 minutes. Uncover and bake 15-20 minutes more – until the top is browned and bubbly. Let sit 10 minutes before serving.