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|EVERY FEW MINUTES|
|HAM, CHEESE, AND POTATO CASSEROLE|
5 medium-large potatoes (6 medium), 1/2-inch cubes
3 cups cooked smoked ham, cubed
1/4 cup butter
1/4 tsp. garlic powder or 2 cloves, minced (optional)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup evaporated milk
1 tbsp. flour
4 tbsp. low sodium chicken broth
1 1/2 cups Cheddar or Monterey Jack cheese, shredded
1-2 tbsp. jalapeno, poblano or pimiento pepper, chopped (optional)
Combine potatoes, ham, butter, garlic, salt and pepper, and evaporated milk in a large saucepan. Add enough water to just cover ham and potatoes. Simmer over low heat until potatoes are fork tender.
Stir in flour, chicken broth and milk. Add 1 cup cheese, stirring until combined well.
In a large casserole or baking dish, spread mixture evenly and sprinkle remaining cheese over top.
Bake at 400°F until top is lightly browned and cheese is bubbly.
Makes 6 servings.
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