Ham and Potato Casserole
Wednesday Dec. 28, 2016
It is always good to know recipes that use up left overs from Christmas or any holiday.
I prepared a nice Sunday Brunch for Christmas after church service. One thing I fixed was a pineapple glazed ham. I had a moderate amount of it left over. I also had leftover Swiss cheese, and diced onions from making Quiche Lorraine. Making this recipe used up most of that good stuff!
2 cups diced ham
5 medium potatoes washed and sliced thin
1/2 cup diced onion
1 tsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. Beau Monde seasoning
1/4 tsp. Tony Chachere's Creole seasoning
1/2 tsp. dry mustard powder
1 stick butter
1/2 cup shredded swiss cheese
1/2 cup shredded provolone
1 cup shredded sharp cheddar cheese
1 cup milk
3 TBSP all purpose flour
Preheat oven to 400°
Place sliced potatoes in pressure cooker for 5 minutes
to par boil
Saute'diced onion, garlic and spices in butter in bottom of a large no stick sauce pan
Add flour to roux to thicken
Add milk and stir
Add cheese and continue to stir
Turn down to low and stir occasionally. This is your cheese sauce.
Once potatoes are par boiled carefully cool and remove from pressure cooker and drain
Place potato slices and diced ham in 2 quart casserole dish
Pour cheese sauce over this mixture to coat.
Bake 20 min. at 400°
Remove from oven and allow to cool some before serving.
Ham and potato casserole! Yummy!