Heat oven to 375 degrees. Peel the potatoes, and slice them into 1/8 inch rounds, using a mandolin or a knife.
Place a medium saucepan over medium heat, and melt the butter. Add in onions and garlic, and sauté for 5 minutes until translucent, and until butter is just beginning to brown. Lower the heat to low and add flour and mix well. Slowly stream in the heavy cream, and whisk continuously. Add fresh thyme, and salt and black pepper to taste. Simmer gently for 5 minutes.
Arrange the potato rounds in the baking dish until they just cover the bottom of the dish. Sprinkle it with salt and black pepper. Drizzle with 1/4 cup of the béchamel sauce, and sprinkle 4 tablespoons of Hatfield Ham. Add an additional layer of potatoes, also adding the salt, black pepper, béchamel sauce, and Hatfield Ham. Continue the process of layering until all the potatoes are in the dish. Cover with foil and bake for 40 minutes on the bottom rack of the oven. Remove foil and top with shredded mozzarella cheese. Continue to bake until the top is golden brown, about 10 more minutes.
Remove from heat and allow to rest for 10 minutes. Garnish with fresh thyme, and serve.
Recipe created by Hatfield’s friend Yianni Katsifas. 2023 (c) @YianniKitchen on Instagram and TikTok. ALL RIGHTS RESERVED