25 ml butter 2 tbsp
25 ml flour 2 tbsp
375 ml milk 1 1/2 cup
salt & pepper
15 ml butter 1 tbsp
2 medium onions, thinly sliced
4 large russet potatoes, peeled & thinly sliced
350 g ham, diced 12 oz
500 ml chedder cheese, grated 2 cup
In a saucepan; melt butter over medium-high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened, remove from heat, season with salt, pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread one third of the white sauce in bottom of greased baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake in preheated 350 F (180 C) oven for 45 minutes or until golden and bubbly.
Serves 4