Hash Brown Casserole with Ham, Leeks, Pepper Jack Cheese

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• 5 pounds shredded Idaho® Potatoes (frozen or refrigerated or dehy)
• 8 ounces clarified butter
• As needed seasoning salt, pepper
• As needed chopped parsley and chives
• 2 each fresh leeks, white to light green only, sliced thinly, and washed well
• 1 pound dry cure or honey cured ham, diced ¼ inch.
• 3 tablespoons fresh thyme leaves , lightly chopped
• To taste fresh ground black pepper
• 2 pounds grated pepperjack cheese
• As needed food release spray

Directions

1. Heat a flat griddle to medium high.
2. Add ⅔ of the clarified butter to the griddle, spread over the surface.
3. Add the potatoes to the griddle, drizzle with remaining butter, and season to taste.
4. Cook the potatoes until golden throughout, remove from griddle, reserve.
5. Cook the leeks and ham on the griddle quickly until the leeks are softened, season to taste and add the fresh thyme, remove from the griddle, reserve.
6. Spray a 2 inch hotel pan lightly with the Food Release.
7. Layer the pan with potatoes, then ham and leeks, and finally cheese.
8. Sprinkle liberally with more herbs.
9. Bake at 375 °F, until cheese is melted, serve.