Ingredients :
Sauce :
3 tablespoons butter
3½ tablespoons Gold Medal flour
1 small onion
¾ cup milk
1 cup Swanson low sodium chicken broth
salt to taste
½ teaspoon pepper
1 cup Sargento sharp cheddar, shredded
Other
3 lbs potatoes, peeled and diced
2 cups ham, diced
2 cups Bird’s Eye frozen peas, defrosted
1 cup sharp cheddar cheese (or to taste)
Instructions :
Preheat oven to 400 degrees.
Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
Pour in pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
Place ½ of the potatoes in a 9×13 pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned
