I chopped up three redskin potatoes into cubes and simmered them in some water until they were almost cooked, but not falling apart yet. I tossed them in a pie plate with some frozen corn kernels, and some cubes of leftover ham.
I then made a simple cheese sauce using 1T butter, 1T flour, some James River Cellars Reserve Chardonnay (since that’s what I had in the fridge… I was using the white wine that we served for our Easter dinner, so use whatever wine you like best) and let the sauce cook and bubble for a bit to cook out the flour taste. I decided to add a handful of asiago cheese and a touch of shredded cheddar to make the cheese sauce. Once incorporated and smooth, I poured this over the base of the casserole and topped it with more shredded cheddar.
The photo on the right shows how the cheese melted and made dinner look yummy when it came out of the oven. I baked the casserole at 350 degrees for about 30 minutes until it was cooked through. This was a huge hit with everyone in our house!