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Potato-Ham Casserole

This recipe is a great side dish for Easter or a good way to use leftover ham. We have also made this recipe with cubed pancetta (4 oz.)

  • 6-8 russet potatoes, peeled and sliced thin
  • 2 c. cooked ham diced into small pieces
  • 1 -1/2 c. frozen peas
  • 1 small onion, chopped fine
  • 1-1/2 c. sharp cheddar cheese, grated
  • 3 TBSP. butter
  • 1 TBSP. garlic, minced
  • 2 TBSP. all purpose flour
  • 1 c. milk
  • 1/2 c. chicken broth
  • 1-1/2 c. sharp cheddar cheese, grated
  • *Salt and pepper to taste
  • *Fresh parsley to garnish

Preheat oven to 375. Place half of the sliced potatoes in a 9 x13 pan. Top with the cubed ham, peas and onion. Cover with remaining potatoes.

Make sauce by melting butter, adding garlic, flour to make a paste and add in milk and chicken broth until desired consistency. Add in cheese. Stir until melted and pour over potatoes. Cover with foil and bake approx.. 45 minutes.

Add remaining cheese and bake uncovered 10-15 more minutes until golden brown.

Jay Forness covers education, county government and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Jackson for the past five years. He can be reached at

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