The fam (except for picky Miss Shealyn) loved this! Now’s the time to write down the recipe…<\/p>\n
1 Onion (sized to taste)
\n1\/2 Stick Butter
\n1-1.5 o z Flour (about 1\/4 Cup)
\n12 oz Milk
\n3-finger Pinch of Kosher Salt
\nPepper (to taste)
\n1 Tbsp Prepared Mustard
\n2lb Cooked Ham
\n~6 Small Baking Potatoes
\nParsley to taste (I use plenty)
\n1 Pkg Shredded Cheddar Cheese<\/p>\n
Prep Cooking GOOD STUFF!<\/p>\n","protected":false},"excerpt":{"rendered":" The fam (except for picky Miss Shealyn) loved this! Now’s the time to write down the recipe… 1 Onion (sized<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,565],"tags":[],"class_list":["post-6705","post","type-post","status-publish","format-standard","hentry","category-louie","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.rps.net\/index.php?rest_route=\/wp\/v2\/posts\/6705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rps.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rps.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rps.net\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rps.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6705"}],"version-history":[{"count":0,"href":"https:\/\/www.rps.net\/index.php?rest_route=\/wp\/v2\/posts\/6705\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.rps.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rps.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rps.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span>– Pierce the potatoes with a fork and throw them in the microwave to cook fully.
\n– Dice the onion and ham.
\n– Dice the potatoes once cooked and cool enough to handle. Note: I leave the skins on.<\/p>\n
\n<\/span>– Pre-heat oven to 350F.
\n– Put butter in large skillet on medium to medium-high heat. When melted and ready to cook, toss diced onion in the butter \u00a0and cook until translucent. (No caramelization. You’ll get that in the oven later.)
\n– Sprinkle flour over the surface of the skillet. Stir to form a roux.
\n– Add milk. Stir continuously until sauce thickens.
\n– Add 3\/4 of the package of shredded cheddar. Continue stirring.
\n– Then cheese is melted into sauce, add salt, pepper, and mustard. Stir to incorporate.
\n– Fold in ham, potatoes, and parsley.
\n– Transfer to greased glass 9×13″ baking dish. Sprinkle remaining cheese on top.
\n– Bake in oven for ~30 minutes, or until cheese on top begins to brown a little.<\/p>\n