In a large pot, cover the potatoes with water and place over high heat. Bring the water to a boil and then reduce the heat to low. Allow the potatoes to cook for 15 minutes.
Drain the potatoes and set them aside. In a large skillet, melt the butter over medium-high heat. Once the butter is completely melted, add the onions and spices. Cook the onions for about 5 minutes, or until soft and translucent.
Stir in the flour until it evenly coats the onions. Add the heavy cream and continue cooking the mixture on high heat until the cream begins to form bubbles.
Once the cream begins to form bubbles, stir in the cheese until it is completely melted.
Transfer the cheese sauce to a 9x13 inch baking dish along with the diced potatoes and sliced ham. Fold the ingredients together until the potatoes and ham are completely covered in sauce.
Cook the casserole for 20-25 minutes, or until bubbly.
Serve and enjoy!
Notes
This casserole can be stored in the 9x13 inch pan covered with plastic wrap or transferred to an airtight container. Either way it should be stored in the fridge for up to 5 days.
We prefer to use medium cheddar cheese, but any kind of cheddar will work just fine.
It is not necessary to peel your potatoes before dicing them, but you are more than welcome to if you would like.
For some extra texture, you can sprinkle the top of your casserole with panko or plain breadcrumbs before throwing it in the oven.
If you enjoy a little extra spice in your food, you can add a few drops of tabasco sauce at the same time you are melting the cheese. This will give the cheese sauce a little bit of heat.