Creamy Ham and Potato Casserole

Ingredients:

– 4 cups potatoes, peeled and cubed
– 1 ½ cups cooked ham, diced
– 1 small onion, finely chopped
– 2 cups shredded cheddar cheese
– 2 cups milk
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Optional: 1 cup sour cream for extra creaminess

Instructions:

1. **Preheat Oven:**
– Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. **Prepare Potatoes:**
– In a large pot, boil the cubed potatoes in salted water until they are tender but still firm, about 10-15 minutes. Drain and set aside.

3. **Make the Cheese Sauce:**
– In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent.
– Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
– Gradually whisk in the milk, continuing to whisk until the mixture thickens, about 3-5 minutes.
– Remove the saucepan from heat and stir in 1 ½ cups of the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. If you’re using sour cream, stir it in at this point for extra creaminess.

4. **Assemble the Casserole:**
– In the prepared baking dish, layer half of the cooked potatoes. Top with half of the diced ham.
– Pour half of the cheese sauce over the potatoes and ham. Repeat with the remaining potatoes, ham, and cheese sauce.
– Sprinkle the remaining ½ cup of shredded cheddar cheese on top.

5. **Bake:**
– Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
– Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

6. **Serve:**
– Let the casserole cool for a few minutes before serving. Garnish with freshly ground black pepper and enjoy!

This dish is perfect for a comforting meal and is great for using up leftover ham. The creamy cheese sauce complements the tender potatoes and savory ham beautifully.