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Ham 'n' Potato Bake

 Ham 'n' Potato Bake
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
10 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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°

2 of 2

Ham 'n' Potato Bake (continued)

Directions (continued)

  • for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with
  • remaining cheese. Yield: 10 servings.
Nutritional Facts: 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.