Leftover Ham and Potato Casserole

• 6 small potatoes, peeled and cubed 
  
  
• 3 tablespoons butter
  
  
  
• 2 cups cubed fully cooked ham
  
  
  
• 1 small onion, finely chopped 
  
  
• ¼ cup butter
  
  
  
• 3 tablespoons all-purpose flour 
  
  
• 1 ½ cups milk
  
  
  
• salt and ground black pepper to taste
  
  
  
• 1 (8 ounce) package shredded Cheddar cheese
  
  
  
• ¼ cup bread crumbs
  
  

Directions

• Step 1
  Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  
  
• Step 2
  Preheat oven to 350 degrees F (175 degrees C).
  
  
• Step 3
  Grease a 1 1/2-quart baking dish.
  
  
• Step 4
  Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  
  
• Step 5
  Stir potatoes into ham mixture; transfer to the prepared baking dish.
  
  
• Step 6
  Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
  
  
• Step 7
  Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
  
  
• Step 8
  Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
  
  
• Step 9
  Pour sauce over ham and potatoes.
  
  
• Step 10
  Sprinkle bread crumbs atop casserole.
  
  
• Step 11
  Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.