(I have used this recipe for years, best one out there)
1/2 cup finely chopped onion ( I sprinkle in onion flakes to save time)
2 tbsp flour
1 tsp salt
1/4 tsp pepper
4 cups of thinly slice potatoes (I use Russet)
3 tbsp butter
2 cups milk (I use skim)
- Preheat oven to 325 degrees (don't put it any higher or the milk will over flow)
- Combine onion, flour, salt, and pepper in small bowl. Set aside.
- Place 1/3 of potatoes in a greased 2 quart baking dish.
- Sprinkle 1/2 of flour mixture, dot with 1 tbsp of butter.
- Repeat two more times.
- Pour milk to barely cover potatoes.
- Sprinkle with paprika.
- Bake covered for 45 minutes.
- Uncover dish and bake for 30 minutes longer or until potatoes are tender.
- Add cooked ham during the last 15-20 minutes or serve on the side.
Ham & Cheddar Cheese Casserole
(I found this recipe on cafemom.com and it's my new favorite recipe for leftover ham)
2 cups cubed peeled potatoes
1 cup carrots, sliced
2 ribs celery, chopped
3 cups chicken broth to cover veggies
1 tbsp minced garlic
1 small onion, minced
2 cups fully cooked ham, cubed
7 tbsp butter, divided
3 tbsp flour
1 1/2 cups milk
salt & pepper
1 cup of shredded cheddar cheese
- In a sauce pan bring the potatoes, carrot, celery, garlic, onion, broth to a boil. Reduce heat, cover and cook for about 15 mins. Drain, place back in pot.
- In a skillet, saute the ham in 3 tablespoons of butter until golden brown. Add to the drained potato mixture.
- In a sauce pan, melt the remaining butter, stir in the flour until smooth. Gradually add milk, salt, and pepper. Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat and add cheese and stir until melted.
- Pour over potato & ham mixture. Place mixture in a greased 13 x 9 pan.
- Bake, uncovered, at 375 for 25-30 mins. or until heated through. You can sprinkle the top with some of the cheese or bread crumbs.