Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Winter Farmers Market WILL take place in the parking lot again this Saturday (March 28th)

Cheesy Ham and Potato Casserole

I prepared several smoked hams last week, one for a funeral dinner and the others to dice and have on-hand for in-a-pinch meals.  After surveying the fam on what to make with some of the ham, Kyle requested something 'cheesy and with potatoes'.  I quickly scanned a few of my go-to cook books and website and came up with the recipe below.  It was well-received by all (except Stella, who does not like potatoes (I am not sure I can claim her as my daughter :/)

Ingredients
  • ~4 lbs of potatoes (I used red-skinned)
  • 1 medium-sized onion, thinly sliced (could also use 1/2 onion and 1/2 leek)
  • 1 c half-and-half
  • 1 2/3 c milk (I used whole)
  • ~1 1/2 tsp salt
  • ~1/2 freshly ground black pepper
  • few shakes of hot sauce/Tabasco sauce
  • ~2 to 2 1/2 c of your favorite cheese (or combination of cheeses); I used sharp cheddar and Colby Jack (Gruyere, hot pepper, Gouda, fontina, etc. would be other good choices)
  • 1/2 c freshly grated Parmesan cheese
  • ~2 to 3 c of diced smoked ham
Directions
  1. Pre-heat oven to 375F.  Wash all potatoes and peel all (or part) of them, depending on your peel preference (I peeled ~1/3 and left the others peel-on).  Using the slicing blade of a mandolin, thinly slice the potatoes.  Place the potato slices and onion in a large saute' pan or electric skillet.  Add the half-and-half, milk, salt, pepper, and hot/Tabasco sauce; bring to a boil.  Reduce heat and simmer for ~6-8 minutes (stirring occasionally), or until the potatoes start to become fork-tender (but retain their shape).
  2. Spray a 9x13 baking dish with cooking spray and transfer half of the potato-cream sauce mixture to the dish.  Sprinkle with a little additional salt/pepper and add half of the ham; cover with half of the cheese/cheese combination.  Add the remaining potato-cream mixture; lightly sprinkle with salt/pepper; add the remaining ham and top with the remaining cheese (including the Parmesan cheese).  Cover with foil. 
  3. Bake for 20 minutes, remove foil, then bake for an additional 10-15 minutes.  I served this with roasted Brussels sprouts but any green vegetable would be a nice side dish. 

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