Creamy Cheesy
Ham & Potato Casserole
4 cups cooked diced potatoes
2 cups diced cooked ham
½ cup diced green bell pepper
¼ cup diced pimentos
3 tablespoons butter
3 tablespoons flour
1 ½ cups heavy cream
1 ½ cups shredded cheese
½ teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
1 7-ounce can diced green chilies - optional
Preheat oven to 350 degrees.
Dice potatoes into bite-sized chunks and cook until just tender. Combine potatoes, diced ham, pepper and pimento and green chilies (if using) in a large bowl.
In a saucepan over medium heat, melt butter. Add flour and cook until smooth and bubbly. Gradually add cream. Cook, stirring constantly until thick. Stir in shredded cheese, paprika, salt and pepper. Pour over potato/ham mixture and stir well to combine but don’t overmix and break down potatoes. Transfer to a greased 9x13 casserole dish. Bake for 30 – 45 minutes or until bubbly.
Serves 4 - 6
Here's the lineup.
Cut the potatoes into
good-sized bite-sized chunks.
Melt the butter then add the flour.
Gradually add the cream. (You can
use something lower-fat, if you want to. Just don't tell me.)
Stir it until it's nice and thick then...
..add the cheese, paprika, salt
and pepper. Stir until melted.
Combine the cooked potatoes and
the other chopped veggies. I did not have
pimentos so used roasted red peppers. Worked fine.
Pour the cheesy goodness over
the veggies then gently stir.
Pour into a greased casserole dish and....
..then bake it up! Oh my...the creaminess
of this will blow you away!!
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