Recipe by DangerBun
I came up with this simple yet delicious main course when we had some excellent spiral-cut ham on hand. It makes a lovely early Sunday supper, and is easily adaptable to variations in ingredients. Try it with a bit of fresh rosemary or tarragon in lieu of the parsley. Hope you enjoy it as much as we do.
Top Review by chia
this was very good, although i did omit the canned soup and cornstarch. the sauce thickens quite well without it. i used a blend of gruyere and cheddar, this makes a filling 1 dish meal.
- 5 large russet potatoes, sliced approximately 1/4 inch thick
- 1 large sweet onion, sliced thinly
- 6 cloves garlic, peeled and chopped roughly
- 5 slices cooked spiral cut ham, chopped roughly
- 1 cup butter, cubed
- 1⁄4 cup fresh flat-leaf Italian parsley
- 1 (10 1/2 ounce) can low-sodium cream of mushroom soup
- 1⁄2 cup whole milk, cold
- 1 cup whipping cream
- 2 tablespoons Tabasco sauce, to taste
- 1 1⁄2 tablespoons cornstarch
- 1 1⁄2 cups sharp cheddar cheese, shredded
Directions See How It's Made
- Preheat oven to 350°F.
- Grease a covered casserole dish (10 x 13, 3-4" deep) with some softened butter, or use olive oil spray.
- Layer as follows:.
- 1/4 of the sliced potatoes, topped with 1/3 of the sliced onions, 1/3 of the chopped garlic, 1/3 of the chopped ham, 1/4 of the butter, 1/3 of the parsley.
- Repeat above until you have a total of 3 layers, reserving 1/4 of sliced potatoes and 1/4 of cubed butter.
- Whisk together the cold milk and cornstarch until no lumps remain.
- To the milk& cornstarch, add the whipping cream, cream of mushroom soup, and Tabasco.
- Mix this thoroughly and pour over the top layer.
- Arrange the remaining slices of potatoes decoratively on top, overlapping slightly.
- Dot potatoes with remaining butter.
- Cover dish and bake for 1 hour, 15 minutes at 350°F.
- After this time, remove dish from oven and increase oven temperature to 425°F.
- Scatter potatoes with 1 1/2 C sharp cheddar cheese.
- Place UNCOVERED dish back in oven and cook for 15 or 20 minutes more, until cheese on top is nicely browned.
- Let potatoes cool for at least 15 minutes.
- This makes great leftovers-- flavor improves with time.