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In a large sauce pan, melt the butter.
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Slowly whisk in the flour.
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The roux will become paste-like.
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Make sure the roux is smooth, that there are no lumps or the sauce will taste gritty.
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Once the roux is completed, add the milk, mix well.
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Add the salt, pepper, and nutmeg.
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Slowly add the cheese, small bits at a time, stirring it well as it melts.
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Once the cheese has melted, and the sauce is seasoned to taste, set it aside.
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Grease a baking dish and place a layer of potatoes.
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Overlap them, filling any holes.
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Once the layer is placed, sprinkle some salt and pepper over the potatoes and then add a spoonful or two of the cheese sauce.
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Spread the cubed ham over the potatoes in a single layer.
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Add another layer of potatoes and repeat the steps over (seasonings, cheese sauce, ham, potatoes) until 1/2" before the rim has been reached.
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Pour the remaining cheese sauce over the top of the potatoes, allowing it to work its way down. Garnish, if desired. Cover with foil.
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Bake in a 400º preheated oven for 11/2 hours.
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The last 15 minutes of cooking, remove the foil and allow to finish cooking uncovered.
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When done, allow to rest for at least 5 minutes before cutting into it. Serve.