3 medium red potatoes
1 small onion
3 tbsp. all-purpose flour
1/2 tsp. sugar
ground black pepper
1 c. cooked ham, cubed
2 c. water
3 tbsp. butter
crushed red pepper flakes
3 c. milk
1 c. Cheddar cheese, shredded

Peel potatoes and cut into 1-inch cubes. Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water if necessary and set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan. Cook, stirring frequently, until onions are translucent and tender, but not brown. Add flour to saucepan and season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in a saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in the refrigerator.