Ham & Potato Bake

2 large baking potatoes, diced

1 medium onion, diced and sautéed in butter

¼ lb mushrooms, sliced and sautéed in butter

Small fully-cooked ham (650 g. +/-), diced

1 c frozen peas

2 T butter

2 T flour

2 c milk

1 t dry mustard

Ground black pepper to taste

1 c shredded old cheddar

Paprika

Put diced potatoes into a large bowl.  Cover with plastic wrap, and cook in microwave on full power for 10 minutes, stirring well at the half way point.  Once done, add the onion, mushrooms, ham and peas.  Toss well and set aside.

In a medium saucepan over medium low heat, melt the butter.  Add the flour, and cook slowly for 1-2 minutes, stirring often with whisk.  Add the milk, mustard and black pepper.  Increase heat to medium, and cook, whisking often, until mixture comes to a boil and thickens.

Turn the ham and potato mixture into a greased 9 X 13 pan.  Spoon the white sauce over it, top with cheddar, sprinkle with paprika, and bake in a preheated 375 degree oven for 30 to 40 minutes until bubbling and beginning to brown.  Allow to sit for at least ten minutes prior to serving.