Leftover Ham And Potato Casserole

Ingredients

• 6 potatoes (small, peeled and cut into 1/2-inch cubes)
• 7 tbsp butter (divided)
• 2/3 lb ham (cooked leftover, cut into 1/2-inch cubes)
• 1 onion (small, finely chopped)
• 3 tbsp all-purpose flour
• 1 1/2 cups milk
• 1/4 tsp salt and black pepper (to taste)
• 8 oz cheddar cheese (1 package, shredded)
• 1/4 cup bread crumbs

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add cubed potatoes and cook until fork-tender, about 10–15 minutes. Drain and set aside.

2. 2

   While potatoes cook, preheat oven to 350°F. Grease a 1 ½-quart casserole dish.

3. 3

   In a skillet, melt 3 tablespoons of butter over medium heat. Add chopped ham and onion. Sauté for about 5 minutes until onion is soft and translucent. Remove from heat.

4. 4

   Combine the cooked potatoes with the ham and onion mixture. Stir well and transfer into the greased baking dish.

5. 5

   In a saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in flour to form a roux and cook, stirring constantly, until golden and paste-like, about 5 minutes.

6. 6

   Slowly whisk in milk. Season with salt and pepper. Continue to stir until the sauce thickens, about 2 minutes.

7. 7

   Reduce heat and stir in shredded Cheddar cheese until melted and smooth.

8. 8

   Pour cheese sauce over the ham and potato mixture in the baking dish. Sprinkle bread crumbs evenly on top.

9. 9

   Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.

10. 10

    Serve hot and enjoy!