Cook the potatoes: In a large pot, boil the diced potatoes in salted water for 8–10 minutes until just tender. Drain well.
Make the cheese sauce: In a saucepan over medium heat, melt the butter. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cream until smooth and thickened, about 4–5 minutes.
Add cheese and seasoning: Stir in 1 1/2 cups cheddar cheese, mozzarella, garlic powder, onion powder, salt, and pepper. Mix until creamy and smooth.
Assemble the casserole: Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer the potatoes and ham. Pour the cheese sauce evenly over the top and gently stir to coat.
Top and bake: Sprinkle the remaining 1/2 cup cheddar cheese on top. Bake uncovered for 25–30 minutes until bubbly and golden brown.
Garnish and serve: Remove from oven, let rest for 5 minutes, then sprinkle with fresh chives. Serve warm.
Variations :
Use smoked gouda or Monterey Jack for a twist on the classic flavor.
Add cooked broccoli or peas for extra color and nutrition.
Top with buttery breadcrumbs before baking for a crunchy topping.
Tips :
Dice potatoes evenly so they cook at the same rate.
Don’t overcook the potatoes when boiling—they should be just fork-tender.
This casserole can be assembled ahead of time, refrigerated, and baked when ready to serve.
