This cheesy ham and potato casserole is a delicious way to use up leftover ham. Try it for an eggless brunch, or for dinner alongside roasted vegetables and grilled meats.
Ingredients
4 pounds potatoes, peeled and cut into 3/4-inch pieces
1/4 cup butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
2 cups cubed fully cooked ham
Directions
Preheat oven to 350°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese, salt and pepper until cheese is melted. Stir in ham.
Drain potatoes; transfer to a greased 13x9-in. baking dish. Top with sauce. Cover and bake until potatoes are almost tender, 25-30 minutes. Uncover and bake until potatoes are tender, 15-20 minutes longer. Let stand 5 minutes before serving.
