I have said this before and it bears repeating: I am the queen of comfort food. (This is why Turkey Ham and Cheesy Potato Hotdish is calling my name.)
I love bread, pasta, cheese, potatoes, creamy soups, chili, and the venerable hotdish (also known as casserole if you live outside of Minnesota).
And turkey, of course. I love turkey.
So when I find a recipe that I can make with turkey, potatoes, and two kinds of cheeses, I’m all in. 
I came across Nancy Fuller’s original recipe, Humble Ham Casserole, in the latest issue of Food Network magazine. It is also in her cookbook, Farmhouse Rules: Simple, Seasonal Meals for the Whole Family.
My version includes turkey ham, yukon gold potatoes, and more breadcrumbs than the original recipe. It’s very much a ham-and-scalloped potatoes kind of hotdish, although I’m guessing most people don’t add leeks like Nancy does in her recipe. Leeks are the coolest things and I’ve used them in a couple of recipes now. I don’t know why I haven’t before – it seems strange that I should wait until I’m 47 to figure out how to use leeks, right?
But anyway, this is a stick-to-your-ribs kind of meal that’s perfect for a Sunday night supper in the middle of winter. Or in October, as the case may be. I do live in Minnesota, after all. I served it with these sea salt dinner rolls that were phenomenal, by the way. (I told you I’m a sucker for bread – and comfort food. Sigh. This is why I run. Often.)
Turkey Ham & Cheesy Potato Hotdish
3 tablespoons unsalted butter
2 medium leeks (white and light green parts only), thinly sliced
1 tablespoon fresh thyme, chopped
1/4 cup all-purpose flour
2 cups milk (I used 2% because that’s what I had on hand)
1 cup half-and-half
Pinch of nutmeg
Kosher salt and ground pepper
3-4 medium yukon gold potatoes (about 2 pounds)
2 cups sharp cheddar cheese, shredded
2 cups JENNIE-O® turkey ham, diced
4 tablespoons breadcrumbs
1/4 cup parmesan cheese, grated
Preheat the oven to 400 degrees F. Coat a 3-quart baking dish with cooking spray (or butter).
In a medium saucepan, melt the butter over medium heat. Add the leeks and thyme and cook, stirring occasionally until the leeks are softened (about 5 minutes). Stir in the flour and cook 2 minutes. Whisk in the milk and half-and-half, bringing to a simmer and cooking until thickened – about 5 minutes. Season with the nutmeg, salt and pepper. Remove from the heat and set aside.
Peel and thinly slice the potatoes to about 1/8 inch in thickness. Spread about 1 cup of the cream sauce in the bottom of the baking dish. Layer with half of the potatoes, half of the cheddar cheese and all of the ham. Spread with another cup of sauce. Layer the rest of the potatoes over the top, then add the rest of the sauce. Sprinkle with the remaining cheddar cheese, the breadcrumbs and ending with parmesan.
Cover the baking dish with foil and bake until the potatoes are just tender, 35 to 40 minutes. Uncover and bake 15-20 minutes more – until the top is browned and bubbly. Let sit 10 minutes before serving.
Adapted from Humble Ham Casserole by Nancy Fuller
I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.