Instructions
step 1 Preheat your oven to 375°F (190°C).
/ nstep 2 Boil the diced potatoes in salted water for 8–10 minutes until just tender, then drain.
/ nstep 3 In a saucepan, melt butter over medium heat and whisk in flour to form a roux.
/ nstep 4 Gradually add milk and cream, whisking continuously until the sauce thickens.
/ nstep 5 Stir in garlic powder, onion powder, salt, pepper, and paprika.
/ nstep 6 Add 1 cup cheddar cheese and stir until melted and smooth.
/ nstep 7 In a large bowl, combine potatoes and diced ham.
/ nstep 8 Pour the cheese sauce over the mixture and gently stir to coat.
/ nstep 9 Transfer to a greased baking dish and top with remaining cheddar and mozzarella cheese.
/ nstep 10 Bake for 25–30 minutes until hot and bubbly with a golden top.
/ nstep 11 Garnish with fresh parsley if desired and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. For freezing, cool completely and store for up to 2 months; thaw overnight in the refrigerator before reheating.
Continue on the next page