Cooked - Hearty Ham Supper Dish

Tip: click step to get into cook mode

SAUCE

3 Tbsp. unsalted butter

3 Tbsp. all-purpose flour

2 cups whole milk, heated

Kosher salt and freshly ground black pepper

½ tsp. thyme

CASSEROLE

2 medium Russet potatoes, diced

1 can corn, drained

2.5 cups spiral ham, thick diced

6 oz. sharp cheddar, shredded

Preheat oven to 400 degrees.
In a small pot, boil potatoes till tender. While cooking potatoes, add ham & corn to a 9x9 casserole dish. Once potatoes are finished, drain & mix in with the corn & ham.
For the béchamel - warm the milk on low heat until little bubbles form at the edges; remove from heat.
Melt unsalted butter in a heavy-bottomed saucepan over medium heat. Stir in flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes.
Slowly add 1¼ cups whole milk, heated, whisking to incorporate. Bring it to a boil, stirring constantly, as sauce thickens. Add kosher salt,black pepper, and thyme.
Reduce to low heat, and cook, stirring, 2–3 minutes more. Remove from the heat & pour over the ham & potatoes.
Top with cheddar cheese & bake for 30 minutes until gold & bubbly.