Scalloped Potato Casserole

I made these scalloped potatoes tonight, they were AMAZING and a huge hit with the kids, so I decided I'd better write down what I did so I can make them again.

Scalloped Potato Casserole
Bake Temp: 375 F
Bake Time: about an hour to an hour and a half

-1/4 cup butter
-1 medium onion, minced

-1 Tbsp garlic, minced
-1 tsp salt
-1 tsp pepper
-1/8 tsp thyme
-1/3 cup flour
-1 cup chicken broth
-1 cup cream
-1 cup milk
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-4-5 medium large potatoes, thinly sliced
-1 cup frozen peas
-1 cup frozen corn
-2 cups chopped baked ham (I used our leftover ham from Easter dinner)
-2 cups shredded cheese

-Melt the butter over medium heat, in a medium sized saucepan and add the onion, garlic, salt, pepper, and thyme. Saute for a few minutes, allowing the onion to soften a bit. Mix in the flour and allow to cook for 5 minutes. Whisk in the liquid and continue to cook for about 5 more minutes. Remove from heat.
-In a 9X13 casserole dish, layer half of the potato slices to cover the bottom. Top with 1/2 cup frozen peas, 1/2 cup frozen corn, 1 cup chopped ham, and 1 cup shredded cheese. Pour half of the sauce mixture evenly over the top. Layer on the rest of the potatoes, peas, corn, and ham on top and then pour the remaining sauce mixture evenly over everything. Top with the remaining cheese.  Bake at 375F for about an hour or until the potatoes are cooked through.