Ingredients
3tbspbutter
3½tbspflour
1pcsmall onion
¾cupmilk
1cuplow sodium chicken broth
salt to taste
½tspteaspoon pepper
1cupsharp cheddar(shredded)
3lbspotatoes(peeled and diced)
2cupsham(diced)
2cupsfrozen peas(defrosted)
1cupsharp cheddar cheese(or to taste)
Preparation
Preheat oven to 400 degrees F.
Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add the flour and cook for an additional 2 minutes while stirring.
Pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
Place ½ of the potatoes in a 9×13 pan. Sprinkle with ham and peas. Top with the remaining potatoes. Pour sauce over the top.
Cover with foil and bake 45 to 50 minutes or until potatoes are fork-tender. Remove foil (carefully, it will steam), top with the remaining cheese, and bake an additional 15 to 20 minutes or until potatoes are soft and cheese is lightly browned.
