Prep 15 mins
Cook 1 hr
An easy and delicious way to use that leftover Easter, Thanksgiving or Christmas Ham. Rather than the ordinary recipe that uses cream, or sour cream, mine uses beef broth for a rich, yet healthy, comfort dish. There is just something about the salty, smoky flavor of leftover ham combined with potatoes and cheese. Enjoy!
- 5 medium yukon gold potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 2 medium carrots, grated
- 1⁄2 lb leftover ham, cubed
- 1 (10 1/2 ounce) can beef broth
- 1 cup shredded sharp cheddar cheese
- 1⁄4 cup flour
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon sage
- Preheat oven to 400 degrees F.
- A food processor makes the grating and slicing easy! In a bowl, combine the processed vegetables with the flour, spices and cheese. Use your hands to really toss around so the flour coats everything.
- Add the cubed ham and toss one more time.
- Put half the mixture in bottom of 2 quart casserole, pour 1/2 of the broth over.
- Put rest of mixture in casserole and pour rest of broth over.
- Top with extra cheese if desired.
- Cover with foil and bake for 45 minutes.
- Remove foil and reduce heat to 350 degrees and bake for another 15 minutes.
- Test potatoes for desired tenderness with a knife.
Hello from Portugal. What a great way of using up left overs, I used chicken (its what I had at hand as leftover) instead of ham, the rest of the receipe I followed as you have it posted. VERY good in the days we are living cant let nothing go to wast. Great comfort food, thanks for sharring this receipe!!
Yum! I loved how the beef broth made a gravy-like sauce. I cut the amount of sage in half, but made no other changes. After 1 hour of baking, I took off the cover and sprinkled more cheese on top and baked til it was melted. Thanx for posting this!