Ingredients Original recipe yields 6 servings Ingredient Checklist 6 small potatoes, peeled and cubed 3 tablespoons butter 2 cups cubed fully cooked ham 1 small onion, finely chopped ¼ cup butter 3 tablespoons all-purpose flour 1 ½ cups milk salt and ground black pepper to taste 1 (8 ounce) package shredded Cheddar cheese ¼ cup bread crumbs Directions Instructions Checklist Step 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Step 2 Preheat oven to 350 degrees F (175 degrees C). Step 3 Grease a 1 1/2-quart baking dish. Step 4 Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Step 5 Stir potatoes into ham mixture; transfer to the prepared baking dish. Step 6 Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth. Step 7 Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Step 8 Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted. Step 9 Pour sauce over ham and potatoes. Step 10 Sprinkle bread crumbs atop casserole. Step 11 Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
