Ham and Potato Casserole

Easter is next week, and this is the perfect recipe to use up the leftover ham from dinner. Cubed Russet potatoes and diced ham baked in a simple béchamel sauce with a handful of shredded cheddar cheese. Add a vegetable or salad for an easy, delicious dinner!

• 2 lbs. Russet potatoes, peeled and cut into 1/2″ cubes
• 1 cup diced ham
• 2 tablespoons butter
• 1 small yellow onion, diced
• 2 tablespoons flour
• 2 cups milk
• 1 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1 1/2 cups shredded cheddar

1. Grease a 2 quart baking dish, preheat oven to 350º.
2. Put prepped potatoes and ham in a large bowl.
3. Melt butter in a large saucepan over medium heat, add the onions and sauté for 4 minutes, stirring frequently. Sprinkle in flour, and stir for 1 minute. Add milk, salt, and pepper, stirring until the flour is dissolved.
4. Simmer, stirring often until mixture thickens to the consistency of a cream sauce, 3 to 5 minutes. Add cheddar cheese, stir until melted.
5. Pour sauce over ham and potatoes, and mix until well coated. Transfer to baking dish and bake uncovered for 1 hour 15 minutes to 1 1/2 hours until potatoes are tender. Serves six.