Au Gratin Potatoes and Ham

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 You know what’s good about holidays?  Leftovers.  You know what’s bad about holidays?  Leftovers.  What do you do with pounds of leftover ham or turkey?  Well, you can make this au gratin potatoes and ham casserole for one thing.  It has thinly sliced potatoes smothered with cheese sauce, chunks of juicy ham and shredded cheddar.  Did I tempt you to give it a try yet?  I gotta tell you my green-eyed Irish guy thoroughly enjoyed it.  Are you kidding?  It was a sure thing.  Potatoes and cheese.  I knew I had a winner.  There’s also going to be split pea with ham soup (which green eyes won’t touch) and cheesy ham and potato chowder (Potatoes and cheese, you see a pattern here?) before I cube and freeze whatever is left in one pound packages.  Au Gratin Potatoes and Ham

4 medium-sized potatoes

4 Tbs. unsalted butter

1/4 cup finely chopped onion

1/2 tsp chopped garlic

1/4 cup flour

2 cups milk

dash ground nutmeg

1 tsp. salt

1 tsp. pepper

1 generous cup shredded cheddar cheese plus 1 cup for topping

1 1/2 cups chopped ham

Preheat oven to 400 degrees.  Peel and thinly slice potatoes.  Place in a large pot.  Fill with cold water until the potatoes are covered by at least one inch.  Generously salt water.  Boil potatoes for 10 minutes   Drain and set aside.  Melt the butter in a medium saucepan on medium heat.  Add the onion, stirring with a whisk and cooking for a couple of minutes.  Add the garlic, stirring and cooking for another minute.  Whisk the flour in the butter mixture and cook for a minute or two to cook out the raw flour taste.  Whisk in the milk.  Cook and continue whisking until it starts to thicken.  Whisk in spices and one cup of cheese.  Taste to see if more salt and pepper are needed.  Spray a medium-sized casserole dish with non-stick cooking spray.  Put half the cooked potatoes in the bottom.  Sprinkle with salt and pepper.  Top with half the ham and then half the cheese sauce.  Sprinkle with shredded cheddar.  Top with the remaining potatoes.  Sprinkle with salt and pepper.  Top with the last of the ham.  Spread the remaining cheese sauce on top and sprinkle with shredded cheddar.  Bake for 35-40 minutes or until hot and bubbly and the top is lightly browned.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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