Ingredients
- 3 tbsp. butter, plus more for pan
- 1 small yellow onion, finely chopped
- 3 tbsp. all-purpose flour
- 1 tsp. sweet paprika
- 1 1/2 c. whole milk
- 2 c. diced cooked ham
- Kosher salt
- Freshly ground black pepper
- 2 1/2 lb. russet potatoes, peeled and sliced into 1/4″-thick rounds
- 3 c. shredded cheddar
- Freshly chopped chives, for serving
Directions
SAVE TO MY RECIPES
- Step 1Preheat oven to 375°. In a medium saucepan, melt butter. Add onions and cook until soft, stirring occasionally, about 4 minutes. Sprinkle flour and paprika over and cook, stirring constantly, 1 minute.
- Step 2While whisking, slowly pour in milk. Bring to a simmer and continue to whisk until thickened, about 3 minutes. Stir in ham and season with salt and pepper.
- Step 3Layer half the potatoes in the bottom of a 3-quart baking dish and season with salt and pepper. Spoon half the sauce over and sprinkle with half the cheddar. Repeat with remaining potatoes, sauce, and cheese.
- Step 4Cover dish with foil and bake until potatoes are soft, about 40 minutes. Remove foil and continue to bake until cheese is golden and bubbly, about 25 minutes more.
- Step 5Sprinkle with chives before serving.
