Preparation
Step 1
Preheat the oven to 350°F. Combine the half-and-half and heavy cream together in a small bowl. Pour a 1/2 cup of the cream mixture into a 2.5- to 3-quart baking dish (you just want to cover the bottom). Carefully combine the ham, onion, 2-1/2 cups of Monterey Jack, 2-1/2 cups of cheddar, thyme, salt, and pepper with the potatoes in a large mixing bowl until evenly combined. Be careful not to break the potatoes. Evenly spread half the potato mixture in the baking dish. Top with half the remaining cream mixture (about 1/2 cup). Repeat with the remaining potato mixture and cream mixture. Top with the remaining cheese. Cover and bake for 1 hour. Uncover and continue to bake until bubbly and brown, about 40 minutes. Let the dish rest 15 minutes before serving.
Now, you may decide to deliver this dish while it's still hot. But, you can also freeze it, so your recipient can eat it when they choose. To do that, you want to prepare exactly as directed…even go ahead and bake it. Let the dish cool down completely. Then, put some plastic wrap directly on the top of the potatoes (which helps prevent freezer burn) and then wrap the whole thing again tightly to seal. I like to write reheating directions on the plastic wrap so I remember what to do. And, that would be especially helpful for your recipient. This casserole can be reheated from frozen and will be hot and bubbly in 60-90 minutes at 350°F.
Here are two other suggestions you might try. One, if you want to make this an all-in-one meal…veggie included, add something after you put in the first layer of potatoes and cream. Broccoli florets, chopped cauliflower, even frozen corn would be delicious and nutritious. Second, there's nothing nicer than giving a gift of food in a vessel your recipient can use again and again. I can't think of anyone who wouldn't love the Temp-tations baker we used to make this dish. It's freezer-, microwave-, dishwasher-, and oven-safe to 500°F.