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How to make country ham and potato bake

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I'm a true potato lover. I would happily eat potatoes every day of the week, but sometimes even I get bored of the usual mashed, roasted or baked versions. This simple, rustic ham and potato casserole recipe is a wonderful way to reignite your potato love. Serve it as a hearty side, a simple weeknight entree or even for breakfast or brunch.
I always make this recipe when I have leftover ham. You can substitute any cheese you like or have on hand for the cheddar. Gruyere, Swiss or a blend of cheeses would all work.
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Cooktop Cove
Country ham and potato bake
6
15 minutes
45 minutes
1 hour
8 ounces cream cheese
3/4 cup whole milk
1 cup grated cheddar cheese, divided
1 pound red-skinned potatoes, thinly sliced
4 green onions, thinly sliced
1-1/2 cups cooked ham, cubed
Preheat the oven to 350 degrees F.
In a medium saucepan, combine the cream cheese, milk and half of the cheese and cook over medium heat, stirring constantly, until the mixture is hot and the cheese is melted, about 3 minutes.
Season to taste with salt and pepper.
Arrange the potatoes in an even layer in a baking dish and sprinkle the green onions and ham on top. Pour the sauce over the top, cover with aluminum foil and bake for 45 minutes.
Remove the foil and sprinkle the remaining cheese over the top. Bake, uncovered, until the cheese is melted and slightly browned and the sauce is bubbling.
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This incredible one-dish casserole is a playful take on the classic variation, using delicious chopped ham and creamy bechamel sauce, held together with savory vegetables and finished off with a mouthwatering crust of bubbling mozzarella cheese.
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Getting dinner ready in a pinch does not have to mean boxed meals or peanut butter and jelly sandwiches.
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One of the truly amazing things about this casserole is that it's loaded with vegetables, for a healthy and delicious meal.
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