PREPARATION

• Preheat the oven to 350 degrees F. 

Baking Dish:

• Drizzle olive oil in the baking dish. Use a baking brush (or a paper towel) to spread the oil evenly inside the dish on the bottom and sides.

Onion, Garlic and Herbs:

• Chop the onion and herbs, and dice the garlic. Set aside.

Cheese and Ham:

• Shred both types of cheese. Cut the sliced ham into about 1-1/2-inch-long strips. Set aside.

White Sauce:

• Heat a medium size skillet on low heat and add butter. Stir the butter around the pan until it melts. Add flour and continuously stir until the mixture is incorporated.

  I use a wooden spoon for stirring the butter and flour (roux), and a whisk after adding the liquid. This way my whisk doesn't get flour stuck inside of it.
• To the pan, add the half and half, and milk. Continuously whisk. Add salt, pepper and fresh sage leaves. Continue to whisk until the mixture starts to thicken to a consistency similar to "thin" gravy.
• Turn off the heat and move the pan onto a heat resistant surface. Set aside for a few minutes.

ASSEMBLY

First Layer:

• With the skin on, cut the potatoes into 1/4-inch-thick slices.

  It’s best to cut the potatoes last...just before putting them in the baking dish because they’ll turn a light orange color fairly quickly after cutting them.
• Add a double layer of sliced potatoes to the baking dish. Lay the potatoes so they "overlap" on top of one another.

  Then add a layer of half the quantity of onions, salt, pepper, sage, garlic and ham.
• Stir the white sauce that's in the pan and discard the sage leaves. Add an even layer of half of the white sauce on top.
• Top with half of the quantity of both types of cheese.

Second Layer:

• Repeat the same process for the second layer by starting with another layer of potatoes (lay the potatoes so they "overlap" on top of one another). And add the remaining ingredients (same as the first layer).
• Then top with any leftover onions and, or garlic you may have.

BAKE

• Cover with foil and bake in a preheated oven (at 350 degrees F.) for one hour.
• Using hot mitts, remove the scalloped potatoes from the oven and set them on a heat resistant surface. Carefully remove the foil and put them back in the oven for another 25 minutes or until the potatoes are bubbling hot. 

SERVE AND GARNISH

• Serve warm and garnish with parsley.