Creamy Ham and Potatoes au Gratin

Step 1

Preheat the oven to 400 °F.

Step 2

Place half of the sliced potatoes in a single layer at the bottom of a 9x13-inch casserole pan. Sprinkle the potatoes with 2 cups of cubed ham and 1 cup each of peas and onion. Place the remaining half of the potatoes in a layer over the ham and peas. Set aside.

Step 3

Melt 2 tablespoons of butter in a medium saucepan over medium high heat. Add 1 tablespoon of minced garlic. Sauté in the butter for about 1 minute until fragrant. Whisk in 2 tablespoons of flour to form a thick paste, and cook for 1 minute.

Step 4

Whisk in 1 cup of milk and ½ cup of chicken broth. Keep whisking until the sauce is smooth with no lumps. Bring to a simmer over medium heat. Simmer for about 5 minutes until the sauce thickens to the desired consistency.

Step 5

Stir in 1 teaspoon of Italian seasoning and 1 cup of Cheddar cheese. Season with salt and pepper, to taste.

Step 6

Pour the creamy sauce over the potatoes in the casserole pan and spread it out evenly.

Step 7

Cover the casserole pan with foil and bake in the oven for 50 minutes.

Step 8

Remove the casserole from the oven and sprinkle with the remaining cup of Cheddar cheese. Continue to bake uncovered for 20-25 more minutes until the cheese on top turns golden brown.

Step 9

Remove from the oven and leave to cool for 15 minutes.

Step 10

Serve garnished with fresh parsley.