Ingredients

2.50 tbsp. unsalted butter

1 medium vidalia onion

0.75 tsp. salt

0.50 tsp. Freshly ground pepper

2 lb. Yukon gold potatoes

1.50 c. leftover glazed ham

1.25 c. grated Gruyre cheese

2 tbsp. chopped fresh parsley

1.50 c. half-and-half

Directions
1. Preheat oven to 325 degrees F. Melt 1 tablespoon butter in a medium skillet
over medium-low heat. Add onion and 1/4 teaspoon each salt and pepper, and
cook over low heat until onion is deep brown and translucent, about 25
minutes. Remove from heat and combine with potatoes, ham, cheese, parsley,
and remaining salt and pepper.
2. Lightly butter eight 1-cup ramekins, divide potato mixture among dishes, and
pour 3 tablespoons half-and-half in each. Dot tops with remaining 1 1/2
tablespoons butter.
3. Cover with foil and bake 30 minutes. Uncover and bake until potatoes are
tender, 35 more minutes.