Alfredo Scalloped Potatoes with Ham

What you need:

• 1 jar (16 oz.) alfredo sauce
• 1 cup milk
• 5 russet potatoes, peeled and sliced thinly
• 1/4 cup shredded Parmesan cheese
• Salt and pepper to taste
• 8 oz. diced ham
• 1 cup broccoli florets (fresh or frozen that has been thawed)
• 1 cup shredded mozzarella
• 1 cup shredded gruyere

Directions:

1. Whisk together alfredo and milk in a medium-sized bowl.
2. In a separate bowl, mix together ham, broccoli, and half each of mozzarella and gruyere.
3. In a greased 9x13-inch baking pan, layer half the sliced potatoes on the bottom.
4. Sprinkle with half the Parmesan cheese and season with salt and pepper.
5. Top with half the ham and broccoli mixture. Then spread 1/3 of the alfredo on top.
6. Repeat layers: potatoes, Parm, salt and pepper, ham and broccoli, and alfredo.
7. Top with remaining mozzarella and gruyere, followed by the last third of the alfredo sauce.
8. Place a greased aluminum foil piece over the top of the pan.
9. Bake in a preheated 400 degree oven for 45 minutes.
10. Reduce heat to 350 degrees. Uncover the pan and cook for 20 to 25 minutes or until potatoes are fork tender.
11. Remove from oven and let stand for 5 minutes.

Recipe slightly adapted from Love Bakes Good Cakes