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Layered Ham and Potato Cheese Casserole

Source of Recipe

From "Sunday Dinner in the South" by Tammy Algood


Recipe Introduction

"This dish is so lovely served next to a simple salad of mixed greens and hot, steamy bread. You can substitute cooked turkey, pork, or chicken for the ham if you wish."

List of Ingredients

◦ 4 tablespoons butter
◦ ⅓ cup chopped sweet onions
◦ 2 tablespoons all-purpose flour
◦ 2 cups whole milk or half-and-half
◦ 1 � cups shredded sharp Cheddar cheese
◦ 4 � cups thinly sliced potatoes
◦ 3 cups chopped cooked ham
◦ 1 � cups coarse plain bread crumbs or panko


Recipe

Preheat the oven to 350 degrees. Lightly grease a 2-quart deep baking dish.

Place the butter in a large skillet over medium heat. When melted, add the onions and saut� until soft, about 4 minutes. Blend in the flour and gradually stir in the milk. Cook 5 minutes, stirring constantly until thick. Add the Cheddar and stir until completely melted.

Layer one-third of the potatoes, one-third of the ham, and one-third of the cheese sauce in that order in the prepared baking dish. Repeat the layers, ending with the sauce. Bake 25 minutes, then top with the bread crumbs. Cook 25 to 30 minutes longer or until the potatoes are tender and the top is golden brown. Let rest 5 minutes before serving warm.

Makes 6 servings





❧ Note:
I like using a souffl� dish for making this recipe. Also, a mandolin is a handy tool for thinly slicing vegetables such as the potatoes in this dish.