This recipe stood tall against one of my best Easter hams yet - and it was easy too! I used yukon gold potatoes for a creamy texture, a good handful of finely chopped sweet onion, plus a blend of cheddar and jack cheese. A tip for the beginner cook - let the butter and flour cook, while stiring, for a minute or 2 (until the smell of flour goes away but don't let it burn), if you don't your whole dish will taste like flour. For easy clean-up, coat your baking dish with a cooking spray.
