Ingredients:
2 pounds Yukon gold potatoes (peeled if you prefer, though the skins can be left on)
1½ cups cooked leftover ham, diced
1 small onion, finely diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
Instructions:
Preheat the oven to 350°F.
Slice the potatoes into thin, even rounds.
Lightly coat a 2-quart casserole dish with nonstick cooking spray.
Arrange half of the potato slices in the bottom of the dish, then top with half of the ham and onion.
Repeat with the remaining potatoes, ham, and onion.
In a saucepan over medium heat, melt the butter. Whisk in the flour to form a roux.
Slowly pour in the milk, whisking constantly, then add the salt, pepper, and paprika. Cook until the sauce thickens.
Stir in the cheddar cheese until fully melted and smooth.
Pour the cheese sauce evenly over the layered potatoes and ham.
Cover with foil and bake for 1 hour.
Remove the foil, sprinkle Parmesan cheese over the top, and return to the oven for another 30 minutes, or until golden and bubbly.
Serve warm, preferably alongside a fresh Caesar salad.