Leftover Ham -n- Potato Casserole

Ingredients

• 6 small potatoes , peeled and cut into ½-inch cubes
• 7 tablespoons butter , divided
• 0.67 pounds leftover cooked ham , cut into ½-inch cubes
• 1 small onion , finely chopped
• 3 tablespoons all-purpose flour
• 1.5 cups milk
• salt and ground black pepper to taste
• 1 package shredded Cheddar cheese , 8 ounce
• 0.25 cups bread crumbs

Instructions

1. 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, 10 to 15 minutes.

2. 2

   Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 ½-quart baking dish.

3. 3

   When the potatoes are almost finished, melt 3 tablespoons butter in a skillet over medium heat. Add ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat.

4. 4

   Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.

5. 5

   Melt remaining 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.

6. 6

   Gradually whisk milk into the flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir in Cheddar cheese until melted.

7. 7

   Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.

8. 8

   Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

9. 9

   Serve hot and enjoy!