Recipe Background
The weekend may be ending, but the good times roll on with Sunday Supper! Crispy, succulent ham, tender potatoes, and melty cheddar cheese all take a leisurely weekend swim in a creamy, buttery, homemade béchamel sauce. Baked until bubbly and beautiful, Sunday Supper greets the coming week with a smile... much like the smile on your face when you take a bite!
The weekend may be ending, but the good times roll on with Sunday Supper! Crispy, succulent ham, tender potatoes, and melty cheddar cheese all take a leisurely weekend swim in a creamy, buttery, homemade béchamel sauce. Baked until bubbly and beautiful, Sunday Supper greets the coming week with a smile... much like the smile on your face when you take a bite!
Ingredients
For the béchamel sauce:
- 6 tablespoons butter
- 6 tablespoons flour
- 6 cups milk
- salt to taste
For the casserole:
- 4 tablespoons olive oil
- 2 cups ham cooked and diced
- 1/2 cup onion diced
- 1 teaspoon garlic minced
- salt to taste
- black pepper to taste
- 2 1/2 pounds potatoes cubed
- 2 cups cheddar cheese shredded, divided
Directions
- In a saucepan over medium heat, melt the butter.
- Add the flour to the melted butter and cook, while whisking, until it becomes a golden paste, about 3-5 minutes. Be careful not to let the paste brown.
- Reduce the heat to low.
- Slowly add the milk to the butter mixture, while whisking, until well-incorporated.
- Continue to cook the butter mixture, while whisking occasionally, until it thickens, about 20 minutes.
- Season the béchamel sauce with the salt.
- Set the béchamel aside and keep it warm.
- Preheat the oven to 350 degrees F.
- Coat a 2-quart baking dish with cooking spray.
- In a large skillet over medium heat, add the olive oil.
- Add the diced ham, the onions, the garlic, the salt, and the black pepper to the hot oil and cook, while stirring, until the onions are softened and the ham pieces are crispy, about 8 minutes.
- Turn off the heat.
- Add the cubed potatoes, 4 cups of the béchamel sauce, and 1 cup of the cheddar cheese to the ham mixture and stir to combine. There may be leftover béchamel sauce.
- Transfer the ham mixture to the prepared baking dish, spreading it out evenly.
- Top the ham mixture with the remaining cheddar cheese.
- Bake until the potatoes are knife-tender, about 1 hour.
- Allow the casserole to cool for 10 minutes.
- Serve.
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