Sunday Supper

Step 1 -In a saucepan over medium heat, melt the butter.

Step 2 -Add the flour to the melted butter and cook, while whisking, until it becomes a golden paste, about 3-5 minutes. Be careful not to let the paste brown.

Step 3 -Reduce the heat to low.

Step 4 -Slowly add the milk to the butter mixture, while whisking, until well-incorporated.

Step 5 -Continue to cook the butter mixture, while whisking occasionally, until it thickens, about 20 minutes.

Step 6 -Season the béchamel sauce with the salt.

Step 7 -Set the béchamel aside and keep it warm.

Step 8 -Preheat the oven to 350 degrees F.

Step 9 -Coat a 2-quart baking dish with cooking spray.

Step 10 -In a large skillet over medium heat, add the olive oil.

Step 11 -Add the diced ham, the onions, the garlic, the salt, and the black pepper to the hot oil and cook, while stirring, until the onions are softened and the ham pieces are crispy, about 8 minutes.

Step 12 -Turn off the heat.

Step 13 -Add the cubed potatoes, 4 cups of the béchamel sauce, and 1 cup of the cheddar cheese to the ham mixture and stir to combine. There may be leftover béchamel sauce.

Step 14 -Transfer the ham mixture to the prepared baking dish, spreading it out evenly.

Step 15 -Top the ham mixture with the remaining cheddar cheese.

Step 16 -Bake until the potatoes are knife-tender, about 1 hour.

Step 17 -Allow the casserole to cool for 10 minutes.

Step 18 -Serve.