Rich and creamy Country Ham and Potato Bake is pure southern comfort food. Delicious chunks of ham, bathed in a rich cream sauce under a melted layer of cheese is great for brunch or dinner, and this recipe can be made ahead!
One of the best things about making a huge smoked ham are the slew of leftovers. What…leftovers? That is not a word that gets used often in this house! That salty, smoky goodness is something that I (and the guys) could eat everyday.
When I actually have those rare leftovers, I divide them into two plastic storage bags…one that the guys can pick on and one that I actually hide in the veggie bin to use for a couple more meals. Yes, I admit it, I have to hide leftover meat in my house. Sad, but true!
Rich and creamy Country Ham and Potato Bake is pure southern comfort food. Delicious chunks of ham, bathed in a rich cream sauce under a melted layer of cheese is great for brunch or dinner, and this recipe can be made ahead!
Ingredients
3 tablespoons unsalted butter
1 medium onion, diced small
3 tablespoons all-purpose flour
3 cloves garlic, minced
1 tsp each salt and pepper
1/2 to 1 teaspoon cayenne pepper
1-1/2 teaspoon mustard powder
2 cups milk
2 cups country ham, cut into bite-size chunks (I used a fully cooked, spiral sliced smoked ham)
1 1/2 pounds potatoes (about 5 cups), sliced 1/4-inch-thick with a sharp knife or on a mandoline
2 cups shredded Monterey Jack cheese
Chopped parsley for garnish
Instructions
Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with cooking spray or vegetable oil.
In a skillet over medium heat, melt the butter. Add the onions and saute until almost clear, 3 to 4 minutes. Add the flour and stir until combined. Cook 1 to 2 minutes more. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove the pan from the heat.
Line the baking dish with a layer of the ham chunks, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used. You should have 3 sets of layers, ending with the sauce on top. Top with the Monterey Jack cheese and cover with foil. Bake until the potatoes are tender, about 1 hour.
Remove the foil and switch on the broiler.. Broil until the cheese is getting bubbly and browned, about 3 minutes. Watch carefully to not allow it to burn.Garnish with parsley and allow to cool slightly before serving..
Notes
1. 2% milk was used for this recipe. 2. Your favorite melting cheese like Swiss or Gruyere can be substituted for the Monterey Jack.
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