I made this last night. My in-laws were over, so I made 1.5 times the recipe to accommodate more mouths. 🙂
4 Large Russet Potatoes
1/2 onion, chopped
1 TBSP Butter
Cooked Ham (My guess is about 1 cup, but I eyeball it to the amount that looks good.)
4 TBSP Butter
1/4 cup flour
2 cups milk
Cheese (whatever kind you have on hand and as much as your family likes!)
Peel and thinly slice potatoes. Melt the 1 TBSP butter in pan and cook onions until tender and opaque.
Melt 4 TBSP butter over medium heat. Add flour and whisk to mix. Cook for about a minute, then slowly pour in milk and whisk to combine. Cook over medium heat until bubbling and thickens. NO NEED TO SALT THIS.
Line 2 quart baking dish with potatoes, onions and ham. Pour white sauce over and stir a little to make sure potatoes are coated. Sprinkle cheese on top and bake at 375 degrees for about 40 minutes, or until potatoes are very tender.
Last night, I did 6 potatoes, about 2 cups of ham and the same amount of sauce. The sauce with only 4 potatoes does make it a little runny once it’s done baking, BUT it was the perfect amount for the 6 potatoes. I made it in a 9×13 (i think 3 quart) baking dish last night.
Our sides were cooked carrots and salad. It fed us 4 adults, the 3 girls, and we had leftovers for today’s lunch. So, it’s make a good amount. I think you could freeze it, but I’m not a huge fan of freezing potatoes (they get a weird mushy/grainy texture after thawed). Plus, we like to eat the leftovers right away, so I haven’t had any to freeze! 🙂