Individual Escalloped Potatoes and Ham Casseroles
 
 
 
 
Pre-heat oven to 375 degrees
 
Spray with cooking oil or butter 2- 16 oz. size casserole dishes 
 
 
8 red skin potatoes boiled
1 cup shredded cheddar cheese blend
1/2 cup shaved parmesan cheese
2 cups chopped ham
drizzle of Extra Virgin Olive oil
3 Tablespoons butter
2 green onions chopped
1/2 teaspoon granulated garlic
1 cup 1/2 & 1/2 plus extra if needed
1 5.2 oz. boursin cheese with garlic and herbs 
1 teaspoon nutmeg
pinch of dried thyme
 
 
 
 
Boil the potatoes until a fork passes through, about 30 minutes, cool with cold water and drain. Cut into chunks and place in a large bowl. Add the chopped ham and cheese. Mix together and set aside. 
 
In a medium size skillet over med heat add the oil and butter and sauté the onions till soft. Add the garlic, half & half, and whisk in the boursin cheese, simmer for 1-2 minutes stirring occasionally .  
Finish the sauce with the nutmeg and thyme, remove from heat and pour the mixture over the potatoe and cheese mixture.
 
Stir the mixture together then pour into the casseroles and bake for 35-40 minutes till bubbly.
 
Serve immediately
 
Serves 2-4