|2 pounds / 1 kg||PEI Potatoes|
|2 cups / 500 ml||Cubed Cooked Ham|
|3 tbsp / 45 ml||Butter or Margarine|
|3 tbsp / 45 ml||Flour|
|2 cups / 500 ml||Hot Milk|
|1/4 tsp / 1 ml||Salt|
|1 cup / 250 ml||Shredded Cheddar Cheese|
|approx 1 cup / 250 ml||Large Onion Chopped|
DirectionsPeel and slice potatoes. In a large pot of boiling water, cook potatoes until softened but still firm, about 5 minutes. Using a slotted spoon, remove and set aside reserving water. Cut broccoli into 1-inch florets and peel stems and cut into ¼ inch slices. Cook broccoli in same water for 1 minute. Remove and refresh under cold water. Drain and set aside. Sauce: In saucepan over medium heat, melt butter. Stir in flour, cook stirring for 3 minutes. Gradually whisk in hot milk. Cook whisking constantly until sauce boils and thickens. Add salt, pepper and onion. Simmer, stirring often for 3 minutes longer. Stir in cheese until melted. In a 13 x 9 inch glass-baking dish, place cubed ham, potatoes and broccoli. Pour cheese sauce over, stirring gently to mix well. Sprinkle with paprika (optional). Bake uncovered in a 350F oven for about 25 - 35 minutes or until potatoes are fully cooked and top is bubbly and brown.
This potato recipe is brought to you courtesy of Joy Doucette.