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Ham and Cheesy Potatoes

Ham and Cheesy Potatoes

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Fran Heath

Fran Heath

A ham and cheese casserole that my family loves.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1907 mg
  • 76%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
  2. In a saucepan over medium heat, toast flour until golden. Stir in cornstarch, lemon pepper and onion powder. Gradually whisk in milk, then chicken bouillon. Cook, stirring, until sauce is thickened. Remove from heat, and stir in Cheddar cheese until smooth.
  3. Layer potatoes and ham in prepared baking dish. Pour sauce evenly over potatoes and ham.
  4. Bake in preheated oven for 1 hour. Let sit 5 minutes before serving.
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Reviews

Michael Dinsmore
40

Michael Dinsmore

3/1/2005

This turned out pretty well: but I made some modifications after reading the reviews. I melted butter and then mixed in the flour, cornstarch, 1 t of lemon pepper, onion powder and lots of pepper. I next added the milk, 2 bouillon cubes, some fresh sliced mushrooms and pimentos, and let it thicken. I made sure to julienne the potatoes, and added broccoli. The key is to julienne the potatoes so they get done in time. The broccoli was a little overdone; maybe I'll cover next time. That's what's great about this site: recipe building is a community process, instead of scripture!

MICK_STERR
33

MICK_STERR

1/2/2004

Wow, we loved this recipe. I did not have a problem making the sauce without butter. I think that this sauce is very versatile, and could be modified for use with any pasta dish as well. Next time though, I will ease up on the chicken boullion to cut down on the "saltyness" of it. ps: make sure you julienne your spuds small if you want it to cook in an hour.. mine took almost two - well worth the wait though.

Sheri Lee Brown Walters
25

Sheri Lee Brown Walters

3/28/2007

My family absolutely loves this recipe. I just cut up enough potatos to fill my casserole dish, dice up a ham steak toss it over the potatoes and pour the sauce over it. It turns out great every time. I serve it along with a Ceaser salad. It makes for a great inexpensive meal. It's wonderfully quick to make too if you don't have a lot of time!

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