Ingredients
2 pounds potatoes, peeled and thinly sliced (about 6 cups)1 large onion, halved and thinly sliced1/4 cup water1/4 cup butter, cubed1/3 cup all-purpose flour1 teaspoon salt1 teaspoon ground mustard1/2 teaspoon pepper2 cups 2% milk4 cups shredded cheddar cheese, divided4 cups fresh small broccoli florets3 cups cubed fully cooked ham2 tablespoons minced fresh chives
Preparation
Preheat oven to 350°. Place potatoes, onion and water in a microwave-safe bowl. Microwave, covered, on high until potatoes are almost tender, 8-10 minutes; drain.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 3 cups cheese until melted. Remove from heat.
To assemble, layer potato mixture, broccoli and ham in a greased 13x9-in. baking dish. Pour sauce over top; sprinkle with remaining cheese.
Bake, covered, 45 minutes. Uncover; bake until potatoes are tender, 25-30 minutes. Sprinkle with chives; let stand 10 minutes.
