Ham and Potato Casserole Recipe
Daily Value: 54%
Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||38µg||9%|
|Fatty acids, total monounsaturated||28g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
- 2 pounds leftover baked ham
- 4 Yukon Gold potatoes, sliced
- 1/2 pound Cheddar, shredded
- 1 quart heavy cream
- Salt and pepper, to taste
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.
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
Special Designations: Kid-friendly