Potato and Ham Casserole

Mains | Batch Cooking, Entertaining, Holiday | Pork

SERVES Serves 4 - START TO FINISH: 1 hr, 20 minutes
Recipe Scoop Potato and Ham Casserole

Cooking Notes

Using a food processor to slice the potatoes and onions makes quick work of this step. You, of course, can slice the potatoes and onions by hand if you choose. The prep time will be different, though. 

Potato and Ham Casserole

4 medium red potatoes, about 2 pounds
1 small yellow onion
1 ½ cups chopped cooked ham
¼ teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons butter
2 cups 1% (or higher) milk
½ cup shredded sharp cheddar cheese
salt to taste

1. Preheat oven to 375 degrees.
2. Spray an 8x8 inch glass or ceramic casserole dish with nonstick cooking oil spray. Set aside.
3. Using a food processor*, thinly slice the potatoes and onion. Layer 1/3 potato, 1/3 onion and 1/3 ham in prepared casserole. Repeat three times ending with ham. Sprinkle black pepper over top.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, forming a paste. Slowly, by several tablespoons-full, add the milk, whisking the entire time. Only add more milk when the mixture has thickened again.
5. When all the milk is added, and sauce is thickened (will coat the back of a spoon well), remove from the heat and whisk in the cheese, stirring well. Pour white sauce carefully over the casserole, coating the top well. Cover the casserole with foil and bake for 45 minutes. Uncover and bake for 15 more minutes or until top begins to brown and potatoes are very tender. Remove from the oven and allow to cool about 10 minutes before attempting to serve. Cover and refrigerate leftovers.

Potato and Ham Casserole

Approximate Values Per Serving: 413 calories, 16 g fat (9 g saturated), 65 mg cholesterol, 20 g protein, 46 g carbohydrates, 5 g dietary fiber, 856 mg sodium

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