Makeover Ham 'n' Potato Bake Recipe

4 1 2
Makeover Ham 'n' Potato Bake Recipe
Makeover Ham 'n' Potato Bake Recipe photo by Taste of Home
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Makeover Ham 'n' Potato Bake Recipe

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4 1 2
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This alternative replaced the whole milk with fat-free evaporated milk and used reduced-fat cheddar cheese in place of the sharp cheddar.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 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 dried thyme
  • 1/4 teaspoon pepper
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 1 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided
  • 2 tablespoons Dijon mustard
  • 1-1/2 pounds fully cooked lean 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.
Meanwhile in a large nonstick 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; add 1 cup cheese and mustard. Cook and stir until cheese is melted.
Fold in the potatoes, ham, carrots and parsley. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese.
Yield: 10 servings.
Originally published as Makeover Ham 'n' Potato Bake in Light & Tasty April/May 2001 , p15

Nutritional Facts

1-1/4 cups: 316 calories, 6g fat (2g saturated fat), 26mg cholesterol, 1046mg sodium, 38g carbohydrate (0 sugars, 4g fiber), 27g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1/2 fat.

  • 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 dried thyme
  • 1/4 teaspoon pepper
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 1 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided
  • 2 tablespoons Dijon mustard
  • 1-1/2 pounds fully cooked lean 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. Meanwhile in a large nonstick 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; add 1 cup cheese and mustard. Cook and stir until cheese is melted.
  3. Fold in the potatoes, ham, carrots and parsley. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese.
  4. Yield: 10 servings.
Originally published as Makeover Ham 'n' Potato Bake in Light & Tasty April/May 2001 , p15

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JenniferH User ID: 2696956 35578
Reviewed Dec. 29, 2008

"Very good. My kids gave it high ratings. I didn't have fat free anything (2% milk, reg cheese)."

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