Saturday, January 21, 2017

Ham and Cheese Potato Bake

Want a meal that’s cheap, feeds a crowd, and works for breakfast, lunch, and dinner. 

Try this!

With just two potatoes, milk, some cheese, ham and a couple of green onions, you can create something that’s hearty, tasty, and guaranteed to please.

Can't eat ham? No problem! While it adds a lot of flavor, it won't kill the dish if you leave it out.

Here’s How You Do It

Difficulty Level: Medium - Easy
Prep time: 15-20 Minutes
Cook Time: 90 Minutes

Feeds 4 to 6 – Or 2 VERY hungry people


2 Large Potatoes – washed and thinly sliced

2 Cups Cooked Ham, finely chopped – You can get this in the deli section of the grocery store, or use a leftover roast

½ Pack of Plain Cream Cheese

1 Cup of Grated Cheese – Aged Cheddar is a tasty option, but use what you like

2 Green Onions, thinly sliced

4 Cups Whole Milk

2 Tablespoons Butter

2 Tablespoons Flour

1 Teaspoon of Chili Powder

½ Teaspoon of Herbs – Basil or Oregano or Sage

½ Teaspoon of Salt

½ Teaspoon of Pepper

1 Tablespoon of Olive Oil or Vegetable Oil


1 Deep Baking Dish

Aluminum Foil

1 Medium Pot

1 Wooden Spoon

1 Whisk

Measuring Cups and Spoons

1 Knife and Cutting Board

1 Cheese Grater

Preheat the oven to 350 oF.

Grease the bottom of your baking dish and put a layer of sliced potatoes across the bottom.

In a pot on medium heat, melt the butter.

Add the flour and whisk to combine.

Cook until the flour is fully absorbed into the butter.

Pour in the milk and whisk so there’s no lumps of butter and flour.

Bring to a boil and add the cream cheese, breaking it up a little with the wooden spoon.

Simmer the mixture, stirring constantly until the cream cheese is completely melted and combined with the milk.

Add the grated cheese and stir again until well combined.

Add the chili powder, salt, and pepper and simmer until the sauce is thick enough to coat the wooden spoon.

Turn off the heat and stir in the chopped ham and green onions.

Pour half the sauce over the potatoes.

Add another layer of potatoes and pour the remaining sauce over the top.

Cover the pan with foil and bake for 90 minutes or until the potatoes are tender.

Let it cool on the counter for 10 minutes and serve!


-Samantha R. Gold

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