Rich Velvety cheese sauce covering diced ham and potatoes. Perfect for when you just want a good comfort food meal with the basics
Once the onions are translucent, add the flour to the sauce pan and cook for 3-5 mins. Stir with a whisk constantly. This step is crucial to get the earthy taste of flour to come through and not be pasty tasting when finished.
Once sauce reaches the spoon test thickness, add in salt, pepper and 1 1/2 cup white cheddar cheese. Once cheese is melted completely, remove from heat.
Sprinkle yellow cheddar cheese over the top.
This will make 8 full sized portions or 10-14 portions for a light luncheon with a salad.
This dish freezes really well. You can double the recipe and after baking divide it into smaller portions for the freezer.
If you have some picky eaters, the dish is fine without onions.
Any semi-soft cheese will do. If you prefer a gouda, use that. I've also mixed both cheddar and a goat cheese for a slightly tangy taste.
NOTE 1. Grate your own cheese instead of buying preshredded cheese. Pre shredded cheese usually has an additive to prevent clumping that doesnt allow the cheese to melt properly.
All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.