Special Occasion Scalloped Potatoes

• Peel and slice the potatoes; keep in a bowl of water to prevent browning.
• Preheat the oven to 350℉ (metal baking dish) or 325℉ (glass baking dish).

Make the béchamel sauce

• In a large saucepan, add the milk, onion, 6 bay leaves, peppercorns, and nutmeg.
• Heat over medium heat, but do not allow to boil. Keep just under a simmer for 30 minutes.
• In another saucepan, make a roux by melting the butter and whisking in the flour. Cook, stirring constantly, until the flour is cooked, approximately 3-4 minutes.
• Pour a bit of the milk through a sieve into the roux, and stir to combine. Cook until thickened.
• Continue to add the milk, approximately a cup at a time, to the roux, stirring and cooking until thickened after each addition.
• When all the milk has been added and the béchamel sauce is thickened, set aside. Discard the onion, bay leaves, and peppercorns.
• Taste for seasoning and add salt if necessary.

Assemble

• Drain the potatoes thoroughly.
• Grease the baking dish.
• Layer half the potatoes in the baking dish, adding ham as you go.
• Pour half the béchamel sauce over the potatoes and spread evenly.
• Add the remaining potatoes and ham, and pour the remaining béchamel sauce over.
• Place the remaining six bay leaves on top. Cover with foil and bake until the potatoes are tender, approximately one hour.
• Remove the foil and bake an additional 10-15 minutes, until the top is lightly browned.
• Allow to rest 15-20 minutes before serving.