Yield 1 9x13 Pan
The night before, or at least 7 hours ahead, clean potatoes, cut off the bad spots, slice, and soak them in a bowl full of filtered water and about a half cup of whey. This takes away of some of the starch in the potatoes. I used my Bosch to slice the potatoes nice and thin – it helped them to cook a lot faster in the oven, and they got crispy-licious. I made a bigger batch and it took *literally* 2 minutes to slice 10 potatoes! I'm going to use this soon to make homemade potato chips again, yum! (Note: if you forget this part and peel your potatoes right before making the recipe, it'll still be good.)
Make the sauce:
Melt the butter in a medium saucepan, add the onions and sauté until they're soft and just starting to become golden brown. Add the flour and keep stirring as it cooks for 1-2 minutes, don't let it burn. Slowly add in the milk and it will become a wonderful thick sauce. (If you pour it in too quickly it'll be very thin.) Add the cheese if desired, stir until melted, and season it up until it tastes really dreamy to you.
Strain and rinse the potatoes, rinse out the bowl, and in this big bowl, stir together the potatoes, optional broccoli, ham and sauce. Spoon into a buttered 9×13 glass dish.
Bake at 375* for 60-90 minutes, depending on how thin you sliced your potatoes – check with a fork to make sure the potatoes are soft. For the last 10-15 minutes, add bread crumbs if desired, then finish baking until they're golden.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/classic-escalloped-potatoes-and-ham/