In using leftover ham in the past, I have tried various versions of potatoes and ham. There isn’t much I like more than potato soup with ham in it, but as far as a casserole version, I had not found that perfect one–until now. This one is creamy, tasty, and not difficult to prepare. I serve it with salad (lettuce and and raw veggie/fruit tray), and that is all you need!
I am going to give the recipe here as I made it, but I based this on the Scalloped Potatoes & Ham on Gooseberry Patch.
6 cups sliced potatoes (peel if desired, but I leave the peeling on)
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1/2 cup water
1 1/2 cups shredded cheddar cheese
4 ounces cooked ham, cubed or diced
Place sliced potatoes in a pan and cover with water. Cook just until they are done (can be pierced with a fork). Drain the water off the potatoes. In a skillet over medium heat, saute onion in butter. When onion is tender, stir in flour, mustard, salt, and pepper ( using a whisk can help prevent lumps in this step). After flour is blended in, gradually add milk and water, stirring constantly until thickened (keep using your whisk). Mix in 1 cup of the shredded cheese and stir until it is melted. Remove from heat. Add potatoes and toss to coat in the sauce, then add ham and gently stir until everything is coated. Pour into a greased 13″x9″ baking pan. Sprinkle remaining 1/2 cup cheese over the top. Bake at 350 degrees for 30 minutes. Serves 6.
A couple of notes:
- You could probably use 2 cups of milk instead of 1 1/2 cups milk and 1/2 cup water. When I made it the first time, I started with 1 1/2 cups milk, but the sauce seemed too thick. So, I threw in 1/2 cup of water and it was perfect.
- Most of the changes I made were for nutrition reasons–leaving the peeling on the potatoes and cutting back the amounts of cheese and ham. The original recipe calls for 1/2 lb. of ham (8 oz.), which I cut back to 4 oz. to reduce the calorie content. I cut the ham into small pieces, and the 4 oz. is plenty.