Ingredients
The following ingredients have 7 Servings
- 6-8 - white potatoes, depending on size
- 8 ounce(s) cheddar cheese (or any variety)
- 2-3 cup(s) ham, cubed
- 1 medium onion, diced
- some - butter for sautéing
- 3 tablespoon(s) butter
- 2 tablespoon(s) all-purpose flour
- 1½ cup(s) milk
- some - salt & pepper, to taste
- ½ - 1 cup(s) additional milk
Instruction
- Peel and slice the potatoes. Then set aside.
- Shred the cheese and cube the ham.
- Sauté the onion in a little butter; then set aside.
- Make a roux in a medium saucepan over medium heat. (Or just use the sauté pan.) Melt the 3 tablespoons of butter, then sprinkle in the flour.
- Whisk in the milk, stirring constantly, until the white sauce starts to thicken. Salt & pepper, to taste. Remove from heat and set aside.
- To assemble, butter a 3 qt. (or up to a 13 x 9") baking dish. Spread 1/3 of the white sauce over the bottom of the dish.
- Layer 1/2 of the potatoes, 1/2 of the onions,1/2 of the ham, and 1/2 of the cheese.
- Spoon over ½ of the remaining white sauce.
- Repeat layers of the rest of the potatoes, onion, white sauce, and finish with ham and cheese on top.
- Drizzle additional milk over the top of the prepared casserole. If the white sauce was barely thickened, just add ½ cup of milk. If the white sauce got more thickened while making it, add a little more milk, but no more than 1 cup or the casserole will be soupy. But if you like it that way... =^..^=
- Bake uncovered at 350˚ F for about 45 minutes or until the potatoes are cooked through and the cheese is bubbling.
- Serve immediately and stand back to avoid the stampede.
