Ingredients:

  • 1.5 lb Russet or Yukon Gold potatoes, peeled and thinly sliced
  • 8 oz diced cooked ham (use lean or low-sodium, adjusting salt accordingly)
  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 1.5 cup whole milk
  • 6 oz sharp cheddar cheese, shredded (divided)
  • 2 large eggs, lightly beaten
  • 1/2 tsp salt (adjust based on ham's salinity)
  • 1/2 tsp black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
  2. Place the thinly sliced potatoes in a pot, cover with cold water, and bring to a boil. Cook for 5 minutes until slightly tender but still firm (parboiled). Drain thoroughly and set aside.
  3. In a medium saucepan, melt the 3 Tbsp butter over medium heat. Whisk in the flour and cook for 1 minute to create a smooth roux. Gradually whisk in the whole milk until the sauce thickens and begins to simmer. Remove from heat.
  4. Stir in 4 oz of the shredded cheddar cheese, the salt, and the pepper until the cheese is melted and the sauce is smooth. Stir in the 2 lightly beaten eggs.
  5. Layer half of the parboiled potatoes on the bottom of the prepared baking dish, followed by half of the diced ham. Pour half of the prepared cheese sauce over this layer. Repeat with the remaining potatoes and ham, then cover with the remaining sauce.
  6. Sprinkle the remaining 2 oz of shredded cheddar cheese over the top of the casserole. Bake for 40 to 45 minutes, or until the top is golden brown, bubbly, and the sauce is completely set.
  7. Allow the casserole to rest for 5-10 minutes before slicing and serving.