Ham and Potato Casserole Recipe


Nutrition

Cal/Serving: 1,053
Daily Value: 53%
Servings: 6

High-Fiber, Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat84g129%
Saturated49g244%
Carbs36g12%
Fiber5g21%
Sugars1g0%
Protein41g81%
Cholesterol342mg114%
Sodium2275mg95%
Calcium431mg43%
Magnesium88mg22%
Potassium1194mg34%
Iron3mg17%
Zinc4mg27%
Phosphorus604mg86%
Vitamin A2703IU54%
Vitamin C35mg58%
Thiamin (B1)1mg73%
Riboflavin (B2)1mg36%
Niacin (B3)6mg30%
Vitamin B61mg48%
Folic Acid (B9)47µg12%
Vitamin B121µg21%
Vitamin D2µg1%
Vitamin E2mg10%
Vitamin K10µg12%
Fatty acids, total monounsaturated27g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Ham and Potato Casserole
Heath Robbins

Searching for a way to breathe new life into some leftover ham? Give this easy casserole recipe a try, which has only five ingredients — ingredients you may already have handy. It's a hearty one-pot  meal that's sure to stick to your ribs.

See all ham recipes.

3.13202
Ratings712

INGREDIENTS

  • 2 pounds leftover baked ham
  • 4 Yukon Gold potatoes, sliced
  • 1/2 pound Cheddar, shredded
  • 1 quart heavy cream
  • Salt and pepper, to taste

DIRECTIONS

Preheat the oven to 350 degrees.

In a casserole dish, place an even layer of the ham, followed by an even layer of the sliced potatoes, then an even layer of the cheese. Repeat these layers as many times as necessary to fill the dish.

Season the cream with salt and pepper, to taste, and pour over the layers. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake until the top browns and the potatoes are tender when stuck with a fork, for 30 more minutes. Serve hot.

Recipe Details

Adapted from "Fresh & Honest: Food From the Farms of New England and the Kitchen of Henrietta's Table" by Peter Davis (Three Bean Press, 2008)

Servings: 6
Cuisine: American
Special Designations: Kid-friendly

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