Potato and Ham Bake
This old-fashioned recipe is pure comfort food. Make it when you have leftover ham after holiday dinners.
Serves: 8Hands-on: 20 minutesTotal: 2 hoursDifficulty: Easy
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 1 medium onion, peeled and chopped
- 3 Tbsp. all-purpose flour
- 1 tsp. salt
- 1⁄8 tsp. ground white pepper
- 1 tsp. dried rosemary
- 1 1⁄2 cups milk
- 1 cup shredded Havarti cheese
- 1 1⁄2 cups cubed cooked ham
- 6 large potatoes, peeled and sliced
- 1⁄4 cup grated Parmesan cheese
- 1 Tbsp. minced parsley
- Preheat oven to 350°F. In large saucepan, melt olive oil and butter over medium heat. Add onion; cook and stir for 3 minutes. Remove from pan with slotted spoon and set aside.
- Add flour to fat remaining in pan; cook and stir for 3 minutes. Add salt, pepper, rosemary, and milk; bring to a simmer, stirring constantly with a wire whisk. Cook for 4 to 5 minutes or until sauce thickens. Remove from heat and stir in onion, Havarti cheese, and ham.
- Place 1⁄4 cup sauce in the bottom of a 13-by-9-inch glass baking dish. Layer with one-third of the potatoes and top with one-third of the remaining sauce. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. Cover with foil and bake for 1 hour, then remove foil and bake 30 minutes longer or until potatoes are tender, casserole is bubbling, and top is beginning to brown. Cool for 10 minutes, then serve.