Instructions

1. Heat oven to 350°F
2. Coat the inside of a 9” x 9” square cake pan with 1 tablespoon butter
3. With a mandolin, or a knife, slice the russet potatoes 1/8" thick; transfer to a bowl filled with cold water
4. In a saucepan over medium heat, melt 2 tablespoons of butter; slowly add flour and whisk until smooth
5. Slowly add milk and whisk until smooth
6. Cook and stir over medium heat for 3-5 minutes or until thickened
7. In another saucepan, over medium heat, cook diced white onion in remaining tablespoon of butter for 3 minutes or until tender. Add spinach and cook for 1 minute or until wilted; set aside.
8. Drain potatoes
9. Arrange a single layer of overlapping potatoes to cover the bottom of the cake pan
10. Pour 1/2 cup of milk mixture over potatoes
11. Spread with 1/2 cup cheese, 4 slices of ham, and 1/2 cup of spinach and onion mixture
12. Repeat layering
13. Cover with aluminum foil and bake for 20 minutes
14. Remove foil and top with remaining cup of cheddar cheese
15. Bake an additional 5 minutes to melt cheese; remove from oven and let sit for 5 minutes before serving

Serves 6-8