Leftover Ham-n-Potato Casserole

• 6 small potatoes, peeled and cubed
• 3 tbsp butter
• 2 cup cubed ham, fully cooked
• 1 small onion, finely chopped
• 1/4 cup butter
• 3 tbsp all-purpose flour
• 1 1/2 cup milk
• 1 salt and ground black pepper to taste
• 1 packages (8oz) shredded cheddar cheese
• 1/4 cup breadcrumbs

1. Place potatoes in large pot and cover with salted water; bring to boil.
2. Reduce heat to med-low and simmer til tender, about 20 minutes.
3. Drain.
4. Preheat oven to 350.
5. Grease 1 1/2 quart baking dish.
6. Melt 3 Tbsp butter in skillet over medium heat.
7. Stir in ham and onion; cook and stir til onion has softened and turned translucent, about 5 minutes.
8. Stir potatoes into ham mix; transfer to prepared baking dish.
9. Melt 1/4 cup butter in saucepan over medium heat.
10. Stir flour into melted butter til smooth.
11. Gradually whisk milk into flour mix; season with salt and black pepper.
12. Continue cooking and stirring til thickened; about 2 minutes.
13. Reduce heat to med-low and stir cheddar cheese into white sauce til melted.
14. Pour sauce over ham and potatoes.
15. Sprinkle breadcrumbs atop casserole.
16. Bake in preheated oven til sauce is bubbly and browned, 25 - 30 minutes.

potatoes, butter, cubed ham, onion, butter, flour, milk, salt, cheddar cheese, breadcrumbs

Taken from cookpad.com/us/recipes/332582-leftover-ham-n-potato-casserole (may not work)