Ingredients
| 2 tbsp | butter | |
| 2 tbsp | flour | |
| 1/2 tsp | onion powder | |
| 1/2 tsp | ground mustard | |
| 1/2 tsp | salt, plus more to taste | |
| 1/4 tsp | pepper, plus more to taste | |
| 1/4 tsp | paprika | |
| 1/2 cup | whole milk | |
| 1/2 cup | broth | |
| 3 lb | Yukon gold potatoes, peeled and thinly sliced | |
| 350g | deli ham, thinly sliced | |
| 4 cups | shredded cheddar |
Directions
- Melt butter in a small saucepan over medium heat. Add flour and spices, then whisk until combined. Slowly pour the broth and milk into the pan, whisking constantly, until no lumps remain. Bring the mixture to a simmer, then lower the heat and continue to simmer the sauce until thickened, about 5 minutes. Remove from heat.
- Preheat oven to 375 F. Coat a large baking dish with additional butter.
- Places layer of potatoes on the bottom of the dish, slightly overlapping the slices. Add a layer of ham, and then a layer of cheese. Repeat the layers, finishing with an extra layer of potatoes. Spread with sauce and sprinkle with remaining cheese.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove foil and return to the oven to bake for another 15-20 minutes, until potatoes are fork tender, and cheese is melted and golden.
- Serve alongside salad or veggies. Enjoy!