Boil

Preheat the oven to 375°F. Wash, peel, and dice the potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 4 minutes.*

Dice

While the potatoes are boiling, dice the ham into small pieces.

Drain

Once the potatoes have par-boiled for 4 minutes, drain them in a colander.

Layer

After the potatoes have drained, add them to a lightly buttered 9x13-inch baking dish.

Brown

Now add the cooking oil to a large nonstick skillet over medium heat. Add the diced ham to the skillet and cook, stirring often, until the ham has browned.

Layer

Remove the ham from the skillet and add it to the baking dish with the potatoes.

Saute

In the same skillet, add the butter, diced onion, and minced garlic cloves. Sauté for 2-3 minutes or until the onion is translucent.

Stir

Sprinkle the flour into the skillet with the onion and garlic. Stir and allow the flour to cook for about 2 minutes.

Simmer

Now, slowly stir in the chicken broth and milk. Then season the sauce with ½ tsp salt, black pepper, garlic powder, and Creole seasoning. Stir well to fully dissolve the flour. The flour will start to thicken the sauce when it returns to a simmer.

Combine

Add ¼ cup of shredded sharp cheddar cheese to the skillet and stir until the cheese is melted and the sauce is smooth.

Pour the sauce over the potatoes and ham in the baking dish. Carefully mix everything together.

Sprinkle

Now sprinkle the remaining ¾ cup of cheddar cheese on top.

Bake the casserole in the preheated oven for 25-30 minutes or until bubbly around the edges and the cheese is melted. Top with sliced green onions and enjoy!