I made this for a friend who came to dinner because we'd just harvested out potatoes, and she wanted to see our curing wrack. She told me she loved potatoes, so I decided to make them creamy and cheesy as well. While this recipe might be considered a little involved for a hectic week night, it's well worth the time.
Ingredients List:
4 Medium Potatoes (peeled and diced (I didn't peel mine, more nutrients that way)
1 Cup Diced, Cooked Ham (I used Turkey Ham)
1 Cup Frozen Peas (thawed is preferable, but not necessary.)
1/2 Cup Onion (chopped)
1/3 Cup Butter
3 Tablespoons Flour
1 1/2 Cups Milk
1 Cup Shredded Cheddar Cheese (I used a Mexican Blend)
3/4 Teaspoon Salt
1 Dash of Black Pepper (More if you like your white sauces peppery)
Extra Cheese for Sprinkling on Top
Place diced potatoes in a large pot. Add just enough water to cover the potatoes. Bring to a boil, reduce heat and simmer 15-20 minutes or until tender. Drain and set aside.
Preheat the oven to 350 degrees.
In a medium sauce pan, melt butter. Whisk in the flour. Cook for 2 minutes to remove the flour flavor. Slowly, add the milk, whisking continuously till completely incorporated. Add salt and pepper. Whisk until thickened. Add 1 cup of shredded cheese and stir till cheese is completely melted and incorporated.
Grease a 9x13 baking dish. Pour in potatoes, ham, peas and onion. Give it a mix.
Pour the cheese mixture over the top. Jiggle the pan a bit to help it settle in all the nooks and crannies.
Top with additional cheddar cheese.
Bake for 30 minutes.