Creamy Ham and Potato Casserole

Ingredients

• 5-6 medium potatoes, peeled and diced
• 2 cups diced cooked ham
• 1/4 cup finely chopped onion
• 2 tablespoons butter
• 1 cup shredded cheddar cheese
• 1 cup dry stuffing crumbs or seasoned breadcrumbs
• Salt and black pepper, to taste

For the Homemade Cream Sauce

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk

Directions

1. Preheat the oven to 350F. Lightly grease a 9 x 13-inch casserole dish.
2. To make the cream sauce, melt 1/3 cup butter in a medium saucepan over medium heat.
3. Whisk in the flour and black pepper. Cook for about 1 minute, stirring constantly.
4. Slowly whisk in the chicken broth until smooth.
5. Bring the mixture to a gentle boil and continue stirring until it begins to thicken.
6. Whisk in the milk and cook until the sauce is smooth and thick enough to coat a spoon. Remove it from the heat and set aside.
7. In a small skillet, melt 2 tablespoons butter over medium heat.
8. Add the chopped onion and cook until softened. Season lightly with salt and pepper.
9. Spread the diced potatoes evenly in the prepared casserole dish.
10. Add the sautéed onion and diced ham. Stir gently to combine.
11. Sprinkle the shredded cheddar cheese over the potato mixture.
12. Pour the homemade cream sauce evenly over the casserole.
13. Cover the dish with foil and bake for 35 minutes.
14. Remove the foil and test the potatoes with a fork. If they are nearly tender, sprinkle the stuffing crumbs or breadcrumbs over the top.
15. Return the casserole to the oven and bake uncovered for another 10-15 minutes, or until the potatoes are tender, the topping is lightly browned, and the center reaches 165 F.
16. Let the casserole rest for 5-10 minutes before serving.