Prep 45 mins
Cook 1 hr 10 mins
I adapted this recipe from a Penzeys Spices recipe. The Penzeys recipe had the Cheese as an option but in my book the cheese is a must!
- Preheat oven to 350.
- Cut ham into small cubes and set aside.
- Peel and slice potatoes, put them in a bowl with enough water to cover them.
- Heat the butter in a medium sized pan over medium heat.
- Add the onions and cook until soft but not brown.
- Add the flour and stir to make a roux.
- Add the milk and stir constantly.
- Once it comes to a gentle boil turn heat down and let the sauce cook for 2 minutes, stirring occasionaly.
- Stir in the italian seasoning, salt, pepper, and nutmeg.
- In a greased 2 quart baking dish put a layer of half the potatoes followed by half the ham.
- Pour half the white sauce followed by half a cup of cheese.
- Make another layer of potatoes and ham and pour the remaining sauce over the top.
- Cover and bake at 350 for 50 minutes.
- Remove from oven and top with remaining cheese and bake for another 20 minute or until the potatoes are tender.
Loved this dish! I combined some steps to make it easier and quicker without compromisig any flavor. I used red potatoes that I didn't have to peel. I cubed the potatoes and set aside not covered in water, mixed with the ham. I used 1/2 cup butter and 1/2 cup flour, 3.5 cups of FF milk, 2 cups of cheese that I shredded in a combination of Grueyere, cheddar, and smoked gouda. After the white sauce was made, I incorporated 1/2 the cheese to make it a cheese sauce. I also doubled the amount of seasonings (except salt) and cooked for 65 minutes until the potatoes were soft and the dish was bubbling and browning, eliminating the step under the broiler. Instead of layering, I had previously mixed the potataoes and ham together in the bowl so all I did was pour that into the casserole dish and pour the cheese sauce over that, topping with cheese. I know it sounds like I cahnged a lot but all I did was combine some steps, used red potatoes and doubled some seasonigs, and decreasing some of the milk. Loved it and everyone had seconds!
I really, really liked the flavor of this dish but I had some difficulty with the recipe. As with all new recipes, I allowed some extra time to prepare it. Since it said 15 minutes prep I allowed for about 30 minutes. Unfortunately, it took me over 50 minutes to get it ready for the oven which really threw my dinner schedule off. The other thing I had problems with is it was extremely soupy when it was done. I could only think of two things to cause this...maybe I didn't use enough potatoes? It might be helpful to include an amount in cups, not just '4 potatoes' since size can vary so much. Or maybe the dish needs to set for a while before serving? If so, it would be helpful to include that information in the recipe as well. But, like I said, the flavor was perfect and I really enjoyed it!! Thanks Babs!
I made this with leftover smoke turkey that had been in freezer since Christmas. I browned up the meat first to get rid of any freezer burn, and it was delicious in this dish. I also added a cup of shredded cabbage to add some vegetables to the dish. The sauce was not too soupy, even with 4 cups milk, but I did let the sauce thicken on the stove quite a bit. It could have used more cheese or definitely a stronger flavored cheese--make sure you use real sharp cheese and not cheese food product. I made it for church potluck or else would have added red peppers, sauteed green peppers, a little more "kick". But it reheated beautifully and was a good made-from-scratch casserole. Thanks for posting!