|Nutritional Guidelines (per serving)|
This is a delicious and easy dish to prepare and bake. Serve this potato and ham bake with a tossed salad and biscuits or hot rolls.
- 4 cups potatoes (diced)
- 1 teaspoon salt
- 6 tablespoons butter (divided)
- 2 cloves garlic (halved)
- 1/4 cup onion (finely chopped)
- 1/3 cup flour
- 2 cups milk
- 2 cups ham (cooked, diced)
- 8 ounces cheddar cheese (shredded sharp, about 2 cups, divided)
- 1 tablespoon fresh parsley (chopped)
- 1 cup soft fresh bread crumbs
Heat oven to 350. Lightly grease a 2-quart baking dish or spray with nonstick cooking spray.
In a medium saucepan, cover the potatoes with water and add about 1 teaspoon salt. Bring to a boil. Cover and boil gently for about 10 minutes, or until just fork tender. Drain.
In a large saucepan or skillet over medium-low heat, melt 4 tablespoons of butter. Add the garlic and cook for about 1 minute. Remove the garlic and discard. Add onion and cook, stirring, just until onion is softened.
Add the flour and cook, stirring, until well blended and bubbly. Add the milk and cook, stirring, until thickened.
Add the ham and 6 ounces of the cheese (about 1 1/2 cups). Cook, stirring, until cheese is melted. Stir in the parsley. Gently stir in the potatoes until well coated with the cheese mixture. Turn into a 2-quart baking dish and sprinkle with the reserved 2 ounces of shredded cheese.
Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle evenly over the casserole. Bake for 25 to 30 minutes or until browned and bubbly.