Using up some leftover ham!
Cut cooked ham into chunks and tip into a casserole dish. Peel and cut potatoes into similarly sized chunks and boil
in salted water for 6 – 7 minutes, until just tender. Drain, let dry and tip into the caserole dish along with the ham.
Fry a chopped onion (or shallots) until just starting to soften, and stir this into the ham and potatoes. Make a cheese
sauce by melting a Tbs butter and adding a Tbs plain flour, cooking gently for a minute or two, but not colouring, then
add whole milk, stirring as it heats and thickens. Stir in a good handful or two of sharp cheddar cheese, season with
freshly ground black pepper and pour over the ham and potatoes. Mix panko breadcrumbs (or crumbs from stale bread)
with a little melted butter and a little more grated cheese and sprinkle over the top of the casserole, then bake in a 180°C
oven for about 30 minutes, until bubbling, browned and crispy on top. Serve with a simple salad.