Ham 'n' Potato Bake Recipe

5 1 1
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Ham 'n' Potato Bake Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Nutritional Facts

1-1/4 cups: 380 calories, 18g fat (8g saturated fat), 63mg cholesterol, 854mg sodium, 32g carbohydrate (0 sugars, 4g fiber), 22g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Ham 'n' Potato Bake in Light & Tasty April/May 2001, p15

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MY REVIEW
kingstable User ID: 3442894 92896
Reviewed Oct. 6, 2008

"I skipped the cheese, green onion and the mustard. Used ham broth for some of the milk."

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