Sunday, March 2, 2008

Potato power

This recipe for potato and ham casserole is really great. Our favorite way to make it is with leftover spiral-sliced brown sugar ham -- you know, after Easter or Christmas or something. (Easter is coming up, so plan on making this.) It's really a winner. Tonight we just made it with thinly pre-sliced ham. It has a really simple flavor, but everyone seems to enjoy it.


8 russet potatoes (small to medium, like the ones in the bags),
scrubbed and sliced
24 thin slices of ham or a bunch of leftover holiday ham
1 stick butter
1/2 c. flour
1 1/2 tsp. salt
4 1/2 c. milk
Pepper to taste
16 oz. frozen peas (optional)

Preheat oven to 400 degrees. In saucepan, melt butter. Stir in flour, salt and pepper. Add milk. Cook over medium heat, stirring frequently, until thick and bubbly. In 9 x 13 pan, layer potatoes, ham, peas and sauce. You should be able to repeat the layers once or twice. Bake, covered, for one hour.

1 comment:

Kristy said...

I always enjoy making this dish, too. If you make a bone-in ham for easter, I posted a great split pea with ham soup recipe on my food blog. You have to use the ham bone and the little bit of meat left on it. It is soooo yummy!