Potato Casserole with Ham, Cheese and Béchamel Sauce
by Editorial Staff
It is not at all difficult to prepare delicious, delicate potatoes baked with ham, cheese, and béchamel sauce. Hearty potatoes and smoked meats form the basis of this casserole. All ingredients are laid out in layers, combined with thick béchamel sauce and cheese, which melts very appetizing in the oven.
Ingredients
- Potatoes – 700 g
- Butter – 80 g
- Flour – 2 tbsp
- Milk – 360 ml
- Onions – 350 g
- Ham – 340 g
- Cheddar cheese – 250 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Cooking béchamel sauce. Melt 50 g of butter in a saucepan and add flour to it. We mix.
- Gradually pour in the milk and stir constantly with a whisk so that no lumps form. Cook the bechamel over low heat until thickened. Salt and pepper to taste. Turn on the oven to heat up to 180 degrees.
- Rub the cheese on a coarse grater and divide it into three parts. Cut the ham into slices/slices 0.5 cm thick and divide into two parts.
- Cut the onion into half rings. In a frying pan preheated with butter (20 g), fry the onion, cut into half rings, until golden brown, 7 minutes. Divide the fried onion into two parts.
- Cut the potatoes into thin slices. Divide the potatoes into three parts.
- Grease the baking dish with the remaining butter. Put a third of the béchamel sauce on the bottom.
- Spread a third of the potatoes on top of the sauce, salt a little, pepper.
- Next, distribute half of the ham.
- Then spread half of the onion.
- Sprinkle with the first third of the cheese. Next, alternate layers of sauce, potatoes, ham, onions, and the second part of cheese again.
- The last layer is the remainder of the potatoes, slightly greased with sauce and sprinkled with the remaining cheese. We send the casserole to the oven, preheated to 180 degrees, for 50-60 minutes.
- Remove the prepared casserole from the oven and let cool for about 10 minutes. Potato casserole with ham, cheese, and béchamel sauce is ready.
Good appetite!
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