- 4 cups diced potatoes
- 6 tablespoons butter, divided
- 2 cloves garlic, halved
- 1/4 cup finely chopped onion
- 1/3 cup flour
- 2 cups milk
- 2 cups diced cooked ham
- 8 ounces shredded sharp Cheddar cheese (about 2 cups) , divided
- 1 tablespoon chopped fresh parsley
- 1 cup soft fresh bread crumbs
In a medium saucepan, cover the potatoes with water and add about 1 teaspoon salt. Bring to a boil. Cover and boil gently for about 10 minutes, or until just fork tender. Drain.
In a large saucepan or skillet over medium-low heat, melt 4 tablespoons of butter. Add the garlic and cook for about 1 minute. Remove the garlic and discard. Add onion and cook, stirring, just until onion is softened. Add the flour and cook, stirring, until well blended and bubbly. Add the milk and cook, stirring, until thickened. Add the ham and 6 ounces of the cheese (about 1 1/2 cups). Cook, stirring, until cheese is melted. Stir in the parsley. Gently stir in the potatoes until well coated with the cheese mixture. Turn into a 2-quart baking dish and sprinkle with the reserved 2 ounces of shredded cheese.
Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle evenly over the casserole. Bake for 25 to 30 minutes or until browned and bubbly.
Serves 4 to 6.