layered ham and potato casserole

If you want to ensure the potatoes are done in … Potatoes can be stubborn and sometimes take longer to become tender, especially when layered in a casserole. There wasn't quite enough of this mixture for the three layers of potatoes. This ham, cheese, and potato casserole is our new definition of decadent comfort food. Thanks, Pamela! (We can’t divulge his other favorite vices, although we can tell you they wouldn’t be appropriate in a casserole dish.) Once that's done, it comes together quickly. In this case, strips that were about as wide as they were thick. After an hour in the oven, the potatoes were creamy and the casserole was browned and bubbly. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Good choice! I love the traditional scalloped potatoes with just cream and cheese, but I wholeheartedly embrace the additions of ham and shallots in this recipe. After all was said and done, I found myself trying to figure out just out often I would allow myself to make this dish. Rub the garlic clove over the bottom and sides of a 2-quart baking dish or gratin dish. Gobs of melted cheese, savory ham and shallots, creamy potatoes, and silky heavy cream. Cool slightly, slice, then serve! Bake for 30 minutes until hot and bubbly. I wasn’t able to fit it into one 2 quart baking dish, so I split it in two dishes and was able to stretch it to two meals. I was in the process of freezing the leftover New Year’s Day ham (you can only endure so many ham sandwiches!) You then pop this mixture between layers of sliced potato. when this recipe popped up in my inbox. Bake uncovered for 50-60 minutes or until bubbly and golden. Carbs. Delicious! 2 cups shredded mozzarella cheese With my first bite of this I thought, “Wow. Potato Lasagna Serves 4-5. I used smoked Gouda for my cheese. Ham, Cheese, and Potato Casserole Recipe © David Leite. Be the first on your block to be in the know. It’s hard to handle uncertainty sometimes. This is a sturdy method and can handle ingredients on hand. I was a little puzzled about the directions to cut the ham into thin strips. ), I will definitely make this again. This ham, cheese, and potato casserole combines (almost) all the favorite vices of David, aka Fatty Daddy, the founder of Leite’s Culinaria. Pour on top of the shredded cheese. Upload a picture of your dish This was the perfect dish for a cold, winter evening! I never know if the potato-liquid-baking dish ratio will work out. Let the casserole sit for 5 minutes before serving. ¼ cup parsley, chopped Spread one half of the potato mixture on bottom of 13 x 9 casserole dish. Cheese. What's great is that it doesn't take many ingredients and, as the headnote suggests, it's perfect if you happen to have some leftover ham hanging around. Scrape the shallots into a bowl, toss in the ham, and stir to combine. Let the dish rest for a few minutes and then rub the bottom and sides of the dish with butter. This is really good.” After a few more bites, I found that I was standing at the stove, adding a bit more to my tasting dish, and then a bit more. Attach it below. 2 teaspoons salt Follow with another layer of potatoes, then the remaining ham and sliced cheese. (Helps create good knife skills.). Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer. Image. The humble ham potato casserole is one of our favorite dinner ideas rivaled perhaps only by our Scalloped Potatoes and Ham and Ham and Cheese Pasta Bake recipes. Season with salt and pepper to taste. And you’re right: “thin strips” doesn’t make sense, so I changed it to “matchsticks,” which matches the photo. Place the dish on the foil-lined rimmed baking sheet and drizzle the cream all along the sides of the dish being careful not to move the cheese. Adjust the oven rack to the middle position and line a rimmed baking sheet with foil. (You should have 3 sets of layers). Turned out great! This ham, cheese, and potato casserole came out creamy and was greatly enjoyed by my whole family. Oh, and that it makes a delicious casserole is definitely a plus! While I wouldn't make this a weekly staple (as I said, it's very rich! As stated in the instructions, a mandolin “cuts” (cooking humor) your prep time and gives you even slices. Licensed via Warner Chappell Production Music Inc. Hold in a bowl of cold water but pat dry when ready to use. Half-and-half makes a rich sauce for the potatoes, while some fresh chopped parsley and optional bell pepper add some extra color. Shallots should be added to everything in my opinion! The only problem that I had while trying the recipe was that I think that there should have been more ham and shallots. We were a little light on the cream—it didn't quite crest the potatoes—but that was okay because there was enough for it to do its job of turning the cheese into a luxurious sauce. I made it with Yukon Gold potatoes, thick-sliced deli ham, and gruyere. Here is what you’ll need! Experiment with different cheeses, meats, chorizo, pancetta, etc., just be sure your potatoes are cooked through at the end and, if the cheese is turning too golden, then cover it with foil. I layered the potatoes as I cut them so didn’t have too many plus I only made two layers. I bought a pint of heavy cream (473 ml, almost 2 cups) and used the entire amount for the gratin. 7-8 slices mozzarella cheese Finally, good sense prevailed, and I got myself to walk away. It was very delicious! The recipe says to season each layer with salt and pepper. We'd love to see your creations on Instagram, Facebook, and Twitter. This is a wonderful recipe that reminds us of how versatile a gratin can be. We’ve used sliced ham, but you can easily substitute leftover ham …

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