How to make ham and potato casserole

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A super simple dish that's always a crowd pleaser!
The combination of ham, potatoes, green onions, and fontina can fool anyone into thinking you used more than just 7 ingredients in this tasty dish.
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Ham and potato casserole
6-8
15 minutes
45 minutes
1 hour
2½ pound russet potato, cut into 1/4 then thinly sliced
1½ cup ham, diced
5 green onions, thinly sliced
7 cloves garlic, minced
5 oz fontina, cut into large pieces
1 cup milk
1/2 cup flour
1½ teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375°F.
In a large bowl, mix all the ingredients together except fontina. Be sure to mix well.
Transfer in a baking dish.
Dot the top with fontina, pressing slightly into the the potatoes.
Bake for 45 minutes or until potatoes are tender and top has a nice crust.
If needed, cover the casserole with foil for the first 30 minutes to prevent the top from burning.
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Seriously good.
April 18   ·  
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Start with a little tomato sauce and then build like so: eggplant, zucchini, yellow squash, tomato and thinly sliced red onion. Some vegetables such as the eggplant may be wider than others.
April 15   ·  
Begin by melting your butter and whisking in flour and milk. Next, add the creamy monterey jack cheese along with seasoning. I like to pre-cook the cauliflower right in the cheese sauce on the stove top.
April 14   ·  
 
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