Recipe by Fran Heath
"A ham and cheese casserole that my family loves."
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1 1/2 cups
shredded Cheddar cheese
cubed cooked ham
This turned out pretty well: but I made some modifications after reading the reviews. I melted butter and then mixed in the flour, cornstarch, 1 t of lemon pepper, onion powder and lots of pepper. I next added the milk, 2 bouillon cubes, some fresh sliced mushrooms and pimentos, and let it thicken. I made sure to julienne the potatoes, and added broccoli. The key is to julienne the potatoes so they get done in time. The broccoli was a little overdone; maybe I'll cover next time. That's what's great about this site: recipe building is a community process, instead of scripture!
I just made this after reading the previous reviews. I reduced the bouillon cubes from 3 to 2 (to combat reported saltiness), made sure to julienne my potatoes (so it would cook in 1 hour), and used skim milk in the sauce (so it wouldn't be too thick). I'm glad I read the reviews first because these adjustments made the recipe come out perfectly. While my husband and I enjoyed it, my 3-year-old twins were not big fans. I suspect it may have been a bit too "spicey" for them. They picked out the ham to eat but avoided the saucey potatoes. If I make it again, I might try reducing or leaving out the lemon pepper.
Wow, we loved this recipe. I did not have a problem making the sauce without butter. I think that this sauce is very versatile, and could be modified for use with any pasta dish as well. Next time though, I will ease up on the chicken boullion to cut down on the "saltyness" of it. ps: make sure you julienne your spuds small if you want it to cook in an hour.. mine took almost two - well worth the wait though.
My family absolutely loves this recipe. I just cut up enough potatos to fill my casserole dish, dice up a ham steak toss it over the potatoes and pour the sauce over it. It turns out great every time. I serve it along with a Ceaser salad. It makes for a great inexpensive meal. It's wonderfully quick to make too if you don't have a lot of time!
I liked this OK, but nothing extra special. This is what I call a mac n cheese kind of meal, i.e. just a casual mid-week family type meal, what one reviewer called "homey." (Someone else said it was like glorified potatoes au gratin - good description really.) I followed the recipe exactly. As to the undecided-if-its-a-white-sauce: I had absolutely no trouble with it. I really didn't "get" the toasting the flour thing, but sorta did it anyway. Didn't have any trouble adding the milk to just the dry stuff with no butter, and with no lumps. (You must take that word "gradually" quite literally and add just tiny bits of milk at a time, make sure it's mixed well, etc. You have to do this even with butter. When it's more liquidy you can dump in the rest.)(For the self-proclaimed "expert" to be unable to do this strikes me as amusing.) I have a cool little slicer thing that does julienne, as well as thin slices, and it's easier and faster than a food processor, and easier to clean. I don't recall if mine was done in an hour, but I'm sure I would've made note had it been ridiculously longer than that. And I didn't find it salty, but I'm a salt-a-holic so I guess I didn't notice.
I didn't get the "toast the flour" portion of this recipe. I can't see how its possible ~ so I first melted 4 TBLS butter before adding the flour and (only half the) cornstarch. I also used skim milk, only 1 tsp of lemon pepper and 2 chix bullion cubes. Finally, I added 1/2c chopped brocoli and a jar of diced pimentos for color and taste. Not too salty or pasty. In fact, it was pretty good! Very homey (meaning non-gourmet) dinner. If the potatoes are cubed to the right size (small) they should cook in the time allotted. Thanks Fran.
This was a great use of our leftover ham but I did make a couple of modifications. I didn't have time to cut the potatoes by hand (it was a last minute thing) so I used the slicing function on my food processor to get nice thin slices. I then cut them up a bit more but I don't think that was necessary. I melted 4 tablespoons of butter and added the flour to that. I didn't have lemon pepper and didn't substitute anything. I also used garlic instead of onion powder. I added chopped onions to the sauce before adding the cheese. I also only used 2 chicken bouillons instead of 3 and I still think it was a little bit salty. We had much more than 1 cup of ham to use up so I put it all in. My husband commented that there wasn't very much of it, I would do do an extra half recipe or even double it next time I make it because we like to have leftovers for lunch. Definitely a keeper!
Darn good and flavorful recipe, but it was a bit salty for me (and I like salty). When I made the sauce, it came out a bit too thick and I had to add more milk and even some water to thin it out a bit so that it covered the potatoes and ham better.
I am not sure if it was the ham or the chicken bullion that I used that added the extra saltiness. I will DEFINITELY be making it again though!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Cheesy Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 236
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