Ham 'n' Potato Bake Recipe

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With meat, potatoes and other vegetables, this comforting casserole is a welcome addition to a buffet meal. It's one of my favorite potluck dishes.—Dixie Terry, Goreville, Illinois

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Ham 'n' Potato Bake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 10 Servings

15 30 45

Ingredients

2 pounds red potatoes, peeled and cubed
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon canola oil
1/3 cup all-purpose flour
1/4 teaspoon each pepper and dried thyme
2-1/4 cups milk
1 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
2 tablespoons Dijon mustard
1-1/2 pounds fully cooked ham slices, cut into strips
1 package (16 ounces) frozen sliced carrots, cooked and drained
1/4 cup minced fresh parsley

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large skillet, saute onion and peppers in oil until tender. Stir in the flour, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup cheese and mustard until cheese is melted. Fold in the potatoes, ham, carrots and parsley.
Transfer to a greased 3-qt. baking dish. Cover and bake at 400° for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese. Yield: 10 servings.

Lighter version: Makeover Ham 'n' Potato Bake

Nutritional Analysis: One serving (1-1/4 cups) equals 380 calories, 18 g fat (8 g saturated fat), 63 mg cholesterol, 380 mg sodium, 32 g carbohydrate, 4 g fiber, 22 g protein.

Originally published as Ham 'n' Potato Bake in Light & Tasty April/May 2001, p15