Country Kitchen Ham and Potato Casserole Recipe
INGREDIENTS:
3 cups diced cooked ham
4 medium russet potatoes, peeled and thinly sliced
1 medium onion, finely chopped
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1/4 teaspoon paprika, plus extra for sprinkling
Fresh parsley, chopped, for garnish
INSTRUCTIONS
Preheat your oven to 350°F and butter a 9×13 inch baking dish.
. Spread half of the sliced potatoes in an even layer at the bottom of the dish, followed by half of the ham and half of the onions.
. In a saucepan over medium heat, melt the butter and whisk in the flour. Stir it around for a minute or so—you’re making a roux, my darlings—and then gradually pour in the milk, whisking constantly to prevent lumps.
. Add the mustard powder and black pepper to the sauce, stirring until it thickens up nicely and can coat the back of a spoon. Turn off the heat and stir in the cheese until melted and smooth.
. Pour half of this creamy sauce over the first layer of potatoes, ham, and onions. Repeat the layers one more time.
. Sprinkle the top with additional paprika and slide the casserole into the oven.
. Bake uncovered for around 1 hour and 15 minutes or until the potatoes are tender and the top is golden brown.
. Let it cool slightly before serving and garnish with the fresh parsley.
Old-Fashioned Peanut Butter Fudge Introduction: This melt-in-your-mouth peanut butter fudge is a classic dessert that…
1 Tablespoon Straight Into the Pot and My Poor Plant Has Blossomed Wonderfully Again: Here’s…
Pecan Caramel Bundt Cake Introduction** Indulge in a slice of pure decadence with this Pecan…
Liverwurst Sandwiches A Classic Cold Cut Delight Introduction:Liverwurst sandwiches are a nostalgic favorite for many,…
Potato salad is one of those dishes that lives in nearly every family’s recipe book,…
Soufflé, a word derived from the French verb souffler, meaning “to puff” or “to blow,”…