Ingredients:
For the Creamy Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
Salt and pepper, to taste
For the Layers:
1 tablespoon butter (for sautéing onions)
3 medium onions, thinly sliced
8 medium russet potatoes, peeled and thinly sliced
24 oz sliced ham (about 2 ham steaks, cubed)
4 cups freshly grated mild cheddar cheese
Directions:
Preheat and Prepare:
Preheat your oven to 350°F. Lightly butter a deep 9×13-inch baking dish (a lasagna-style pan works best for this recipe).
Make the White Sauce:
In a medium saucepan, melt 4 tablespoons of butter over medium-high heat. Stir in the flour and cook for about 1 minute, stirring constantly to create a roux.
Remove the pan from heat and gradually whisk in the milk until smooth. Return to heat and bring to a gentle simmer, stirring constantly until the sauce thickens.
Season with salt and pepper to taste. Remove from heat and set aside.
Sauté the Onions:
In a skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced onions and cook until soft and golden brown, about 10-12 minutes. Season lightly with salt and pepper. Set aside.
Layer the Dish:
Spread ⅓ of the white sauce on the bottom of the prepared baking dish.
Layer with half of the sliced potatoes, then half of the sautéed onions, cubed ham, and shredded cheese.
Pour another ⅓ of the sauce over the top. Season with a little salt and pepper.
Repeat the layers with the remaining potatoes, onions, ham, and sauce.
Top everything with the remaining shredded cheese.
Bake:
Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 30-40 minutes, or until the potatoes are tender and the top is golden and bubbly.
Serve:
Let rest for 10 minutes before serving for best slicing. Perfect as a hearty main dish or comforting side.
Prep Time: 25 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 45 minutes
Servings: 6-8
