Ham Potato and Cheese Casserole

Boil for 30 seconds and drain a 1 1/2 lb. ham steak, in 2 cups boiling water.
Cook 3 1/2 lb. yukon gold potatoes for 15 minutes; drain, cool and slice thin.

Heat 3 cups milk.

In a separate pan, heat and cook for 2 minutes:

1/4 cup unsalted butter
6 T. flour

Gradually add milk and stir in the following:

1/2 lb. extra sharp cheddar. shredded
1/2 lb. smoked cheese, shredded
2 T. Dijon
1/8 tsp. cayenne
salt and pepper to taste

Butter a 9 by 13 in. dish and line with the alternating layers of potatoes and ham, beginning and ending with potatoes.
Bake at 350 for one hour, uncovered.