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Creamy Ham and Potato Bake
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • 9x13 Baking Dish
  • Saucepan
  • Knife

Ingredients
  

  • 4 medium russet potatoes, thinly sliced
  • 2 cups cooked ham, diced
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
  • Melt the butter in a saucepan over medium heat. Add the chopped onion and cook until softened.
  • Stir in the flour and cook for one minute. Slowly whisk in the milk until the sauce thickens.
  • Add the salt and pepper to the sauce and remove the pan from the heat.
  • Layer half the sliced potatoes and half the diced ham in the baking dish. Pour half the sauce over the top.
  • Repeat with the remaining potatoes and ham, then pour the rest of the sauce over everything.
  • Sprinkle the shredded cheddar cheese and breadcrumbs evenly across the surface.
  • Bake uncovered for 45 minutes, or until the potatoes are tender when pierced with a fork.

Notes

Assemble the full dish the night before and keep it covered in the fridge, then add five to ten minutes to the bake time if starting from cold. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce. Skip the breadcrumbs if you prefer a softer top layer.
Course: Main Course
Cuisine: American
Equipment: 9x13 Baking Dish, Saucepan, Knife