Ham and Potato Bake (Print Version)

# Ingredients:

→ Main components

01 - 2 pounds (915g) of Yukon Gold or Russet potatoes, peeled
02 - 2 cups (300g) diced ham
03 - 1½ cups (150g) shredded sharp cheddar (white), split into portions
04 - 3 tablespoons (43g) of butter, unsalted
05 - 3/4 cup (100g) diced yellow onion
06 - 3 minced garlic cloves
07 - 3 tablespoons (24g) plain flour
08 - 2 cups (480ml) of whole milk

→ Spices

09 - 3/4 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon ground smoked paprika
12 - 1/2 teaspoon dry mustard powder
13 - 1 teaspoon dry parsley (or 2 teaspoons freshly chopped)

→ Optional toppings

14 - Chopped fresh parsley
15 - Sliced green onions
16 - Minced chives
17 - A splash of hot sauce

# Instructions:

01 - Slice the potatoes into chunks about 3/4-inch in size (you’ll need around 6 cups). Boil for 5-6 minutes, just until they start softening but aren’t fully cooked. Drain the water out completely.
02 - Toss the hot potato pieces, ham, and 1 cup of cheese in a greased 9x13-inch baking pan. Set this aside for later.
03 - Heat butter in a big skillet on medium. Add garlic and onion, stirring for roughly 3 minutes until the onion turns soft.
04 - Sprinkle in the flour along with all your spices, mixing everything thoroughly. Lower the heat, slowly add milk while stirring, and cook for 3-5 minutes until it thickens like smooth gravy. Taste it and tweak the seasoning if needed.
05 - Pour the warm sauce over the potato mix in your dish, stirring gently to coat. Cover the dish, bake at 375°F for 30 minutes. Take off the cover, sprinkle the rest of the cheese, and bake for another 5-10 minutes till bubbly and gooey.
06 - Add any fresh herbs or a dash of hot sauce on top if you’d like. Let it sit a few minutes before digging in.

# Notes:

01 - Great to prepare in advance—can be assembled a whole day earlier.
02 - Swap out ham for crumbled bacon or even cooked sausage.
03 - Try mixing in different cheeses like Gruyere, pepper jack, or smoked gouda.
04 - Leftovers last up to a week in the fridge for easy meals.

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