Ham Casserole

Ham Casserole 3 tablespoons unsalted butter 1/2 cup shredded Monterey Jack cheese 1 1/2 pounds potatoes, sliced about 1/4-inch thick 2 cups cooked ham steak, cubed 2 cups milk, slightly warmed 1 1/2 teaspoons mustard powder 1 teaspoon cayenne pepper 1 teaspoon pepper 1 teaspoon salt 3 cloves garlic, minced 3 tablespoons all-purpose flour 1 medium onion, diced Chives for garnish optional Preheat oven to 350°F. Grease an 8x8-inch baking dish. In a large pot over medium heat, heat the butter until melted. Add the onion and cook until softened, stirring frequently. Sprinkle in the flour and whisk until there are no clumps. Add the garlic, salt, pepper, cayenne, and mustard powder. Whisk to combine and continue cooking until fragrant. Whisk in the milk. Bring to a boil and reduce the heat to simmer. Simmer until thickened. To the prepared dish, place a layer of cubed ham. Top the ham with a layer of the sliced potatoes, overlapping the edges. Spoon on the sauce. Repeat two more times for a total of three layers. Evenly top with the cheese. Cover with aluminum foil and bake for 1 hour, until the potatoes are tender. Remove the foil and place under the broiler for a few seconds to brown the cheese slightly. Watch closely as it browns quickly! Garnish with chives if desired.