Ingredients
500g peeled and cubed potatoes
2 stalks celery, chopped
1 large carrot, sliced
750ml water
70g butter
300g cubed fully cooked ham
30g chopped green bell pepper
10g chopped onion
60g butter
30g all-purpose flour
240ml milk, or more as needed
2.5ml salt
2.5ml ground black pepper
100g shredded Cheddar cheese
50g dry bread crumbs
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a large pot, combine potatoes, celery, and carrot, cover with water, and bring to a boil. Reduce heat and simmer until tender (about 20 minutes). Drain and transfer to a 2-liter baking dish.
Step 3
In a large skillet over medium heat, melt 50g of butter. Cook and stir ham, green bell pepper, and onion until vegetables are tender (about 5 minutes). Transfer the ham mixture to the baking dish and mix with the potatoes.
Step 4
In a clean skillet, melt the remaining 60g of butter and cook and stir flour until smooth (about 3 minutes). Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly until thickened (about 2 minutes). Add Cheddar cheese and stir until melted. Pour the cheese mixture over the ham and potatoes, and sprinkle with bread crumbs.
Step 5
Bake in the preheated oven until bubbly (25 to 30 minutes). Allow the casserole to rest for 5 to 10 minutes before serving.