Ingredients:

• ¼ cup unsalted butter
• 2 cups onions, small dice
• 1 tablespoon fresh garlic, minced
• ¼ cup flour
• 2 cups milk
• 2 cups beef broth
• ¼ cup bourbon
• ½ cup brown sugar
• 1 tablespoon black pepper
• 3 pounds Idaho® russet potatoes, scrubbed, sliced thin
• ½ pound honey ham, thinly sliced
• 3 cups mozzarella, shredded
• 1 cup Parmesan, shredded
• 4 cups green onion, thinly sliced

Directions:

For the sauce:

1. In a large saucepan over MEDIUM heat, add butter, onion and garlic. Cook until tender- about 4 minutes. Add flour and cook for 1-2 more minutes.
2. In a separate saucepan over HIGH heat, combine beef broth, bourbon and brown sugar. Mix 1 cup of this mixture with 2 cups of milk. Continue reducing the remaining beef-bourbon sauce until reduced by half. Once reduced, remove from heat and set aside until ready to use.
3. Next, add the milk-beef broth mixture slowly to the onion-flour mix, whisking until thickened and smooth. Once all of the milk mixture has been added, stir in the black pepper.

To cook:

1. Preheat oven to 350°F and oil a 9” x 13” hotel pan.
2. Layer ⅓ of the potatoes on the bottom, top with 1/3 of the cream sauce, sliced ham and 1 cup of mozzarella. Continue layering, ending with cream sauce, mozzarella and the Parmesan drizzled with the remaining bourbon glaze.
3. Cover and bake for 45 minutes.
4. Uncover and cook for 35-45 more minutes or until golden brown and bubbly.
5. Let rest for 20 minutes before slicing. You can also pre-portion and store under refrigeration for service later.

To serve:

1. If cold, reheat in oven or low-temperature broiler and top with sliced scallions.
2. For an off-premise option, this can be pre-portioned in disposable ramekins for individual portions, or in larger aluminum containers for a family-style re-heat and eat option.