Ham and Potato Casserole
2 Tablespoons fat of choice (I used the fat from baking the ham)
1/4 cup flour (I used whole wheat)
1 cup ham broth (could use just water or chicken broth)
1 cup half-and-half (could use evaporated milk)
1/2 cup water
pepper to taste
6 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
2 cups diced cooked ham
1 cup shredded cheese of choice (I used mozzarella)
Heat oven to 350°F. Spray a 9x13 baking dish with pan spray and set aside.
Melt fat in a large saucepan or Dutch oven. Stir in flour and cook until bubbly and thick, about 2 minutes. Whisk in ham broth and half-and-half. Consistency should be that of heavy cream; add small amount of water to thin if necessary. Stir in black pepper to taste.
Stir in sliced potatoes, sliced onions and diced ham. Stir to coat all, then pour into prepared baking dish. Top with shredded cheese.
Cover baking dish with foil and bake at 350°F for 30 minutes or until potatoes are tender. Remove foil and continue to bake another 10-15 minutes or until top of casserole is golden brown.
Makes 6-8 servings.
