Cheesy Ham Potato Casserole (Print version)

Sliced Yukon Gold potatoes, cubed ham, and a rich homemade cheddar sauce baked golden and bubbly for one of the most satisfying family casseroles you can put together on a weeknight.

# Ingredients:

For the casserole

01 - 2 lbs (900 g) Yukon Gold potatoes, peeled and sliced 1/4 inch (6 mm) thick
02 - 2 cups (about 300 g) cooked ham, cut into 1/2-inch (1 cm) cubes
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - Salt and black pepper

For the cheese sauce

06 - 3 tablespoons unsalted butter, divided
07 - 3 tablespoons all-purpose flour
08 - 1 1/2 cups (360 ml) whole milk
09 - 1/2 cup (120 ml) low-sodium chicken broth
10 - 2 cups (225 g) sharp cheddar cheese, freshly shredded and divided
11 - 1/2 teaspoon dry mustard powder
12 - 1/4 teaspoon paprika
13 - Salt and black pepper to taste

# Instructions:

01 - Heat the oven to 375°F (190°C) and butter a 9x13 inch (23x33 cm) baking dish. Peel and slice the potatoes about 1/4 inch (6 mm) thick. Keep them submerged in cold water to prevent browning while you prepare the sauce.
02 - Melt 1 tablespoon of the butter in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 5 to 6 minutes until softened and lightly golden. Add the minced garlic and cook for 30 seconds more. Remove from the heat and set aside.
03 - Melt the remaining 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the paste turns slightly golden and smells faintly nutty. Gradually pour in the milk and broth, whisking constantly to prevent lumps. Cook, stirring, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in 1 1/2 cups of the cheddar, the mustard powder, and paprika. Season with salt and pepper.
04 - Drain the potato slices and pat them dry with paper towels. Spread half the potatoes in an even layer in the prepared dish and season lightly with salt and pepper. Scatter half the ham and all of the cooked onion and garlic on top, then pour on half the cheese sauce.
05 - Layer the remaining potato slices on top and season lightly again. Add the rest of the ham, pour the remaining cheese sauce evenly over everything, and scatter the reserved 1/2 cup of cheddar across the top.
06 - Cover the dish tightly with aluminum foil and bake for 45 minutes. The trapped steam cooks the potatoes through without drying out the sauce.
07 - Remove the foil and bake for another 15 to 20 minutes until the cheese on top is golden brown and the sauce is visibly bubbling around the edges. Test with a thin knife or skewer: it should slide through the potato layers cleanly with no resistance.
08 - Let the casserole rest for 10 minutes before scooping. The sauce firms up slightly and the layers hold together cleanly for serving.

# Good to know:

01 - Leftover spiral ham from a holiday works especially well here. The smokier and more seasoned the ham, the better the casserole.
02 - The 10-minute rest before serving is worth it. The sauce sets and portions hold their shape rather than collapsing on the plate.

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