Well, the holidays are almost over, and now I’m just really looking forward to a shiny new year, that will hopefully be a little better than last year, and of course – – the Super Bowl!
My stupid Bears are out, no surprise there.
So we’re crossing our fingers that my hubby’s team, the Seattle Seahawks, will be able to make it there!
As a last resort…
….if the Jets make it….I suppose I might be able to muster up a weak “woohoo”….
….or find a good movie….!
But for now….just sharing a new recipe that I came up with to put some of those holiday leftovers to good use! Namely, that wonderful ham! But also, that extra cheese from the appetizer plate, and for some, “those green onions in the back of the bin that I bought for…why did I buy those again??”
This layered ham and potato casserole turned. Out. DIVINE. And all made with on-hand ingredients scavenged from the pantry, fridge and freezer.
I actually didn’t have to buy any green onions this year, as it’s been so warm here, that I still have fresh green onions, chives and parsley thriving out on the deck! Can’t beat that with a stick of butter. 😉 (Sorry. Couldn’t stop myself). Baaaaaad Kelly. 😀
But anyways. This is a super easy casserole that the whole family will enjoy, that you, too, probably already have everything for, as well!
You simply start by buttering your cast iron skillet, or 3 quart baking dish (or dutch oven) if you don’t have one like this, and start layering!
I started with a nice layer of russet potatoes this time that I decided last minute not to peel to test out for you. The skins didn’t end up leathery, so you can just leave them on for this one if you’d like.
I hate peeling potatoes. And most of the vitamins are in the skins! So this was a win-win for me!
You can also use unpeeled Yukon Gold or red potatoes, too. They work just as well.
Next, is a layer of diced cooked ham, Canadian bacon, sliced green onion and lots and lots of yummy cheese!! A quick, well-seasoned, no-cook milk sauce to make it creamy, and thicken when it bakes, gets poured over – – and – –
Just repeat this three times, pop a lid on it, and toss the whole thing into the oven to bake!
That’s all there is to it!!
It could not be simpler to make! And this is absolutely delicious! We enjoyed this as a main dish, but this could easily be served as a side dish to breakfast or supper, too!
This comfy casserole would be lovely to serve at Sunday breakfast alongside some scrambled eggs, sausage links and toast. Or just as wonderful with pork chops, chicken, grilled steaks, or a roast of any kind for supper, as well!
No matter what time of day you decide to make it, I’m sure there will be lots of smiles all around the table and everyone will be calling “dibs” for seconds! I mean, seriously, who doesn’t love any kind of dish loaded with potatoes and oozing with cheese, right? 😉
I hope that this casserole comes in as handy for you as it did for me! I whipped this up in no time flat, and the entire house smelled delicious while it slowly baked in the oven! It does take some time to bake, but that just gives you plenty of time to put together whatever you’re making to go with it! Even if just an easy easy-peasy salad! 😉
And this simple-simon recipe concludes this year’s blog! Wow! Where did the year go to so fast?? I swear, yesterday it was 85º and SUMMER!
So, I’ll see you next year! Thanks for subscribing and I hope that I have lent you a hand and hope to help you out even more next year!
Have a most wonderful, and safe, New Year’s Eve!!
- 1 Tbl. butter to grease pan
- 2 lbs. red, Yukon Gold or russet potatoes, unpeeled and sliced thinly
- 1 lb. cooked ham, diced small
- 3 slices canadian bacon
- 2 large green onions, sliced (*save aside a little to garnish)
- 2 (8 oz.) bags shredded 4-Cheese Mexican Cheese, (4 cups), such as Sargento's Traditional Cut
- Cream Mixture:
- 2¼ cups whole milk
- ½ cup heavy cream
- ¼ cup mayo
- ⅓ cup flour
- ½ tsp. coarse ground black pepper, or to taste
- ½ tsp. garlic powder
- 1½ tsp. salt
- ½ tsp. spicy brown mustard
- ¼ tsp. onion powder
- Preheat oven to 350º F.
- Butter insides and bottom of deep cast iron "chicken fryer" skillet. (*If using a 3 quart baking dish or dutch oven, grease with butter or butter-flavored cooking spray).
- In large 4-cup measuring pitcher or medium-sized bowl, whisk flour, salt, garlic powder, black pepper, mustard and onion powder with milk, cream and mayo until completely combined.
- Using a mandoline (or kitchen knife), slice potatoes into ⅛-inch slices. Layer ⅓ of the potato slices into the cast iron skillet (or baking dish). Sprinkle on ⅓ of the ham, Canadian bacon and green onions, then ½ of the first bag of cheese, then pour on ⅓ of the cream and milk mixture.
- Repeat this twice more, (*adding half of the second bag of cheese to the second layer and the whole second bag of cheese to the top), ending with pouring on of the last third of the cream mixture. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 - 45 minutes or until potatoes are tender. *Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.
- Let rest for at least 15-20 minutes before serving.
- *Garnish with a little snipped green onion or chopped parsley if you'd like.
**My cast iron skillet measures 10" across and is 3" deep. It holds 3 cups MORE than a 2½ quart baking dish, which would be too small for this. So a dutch oven would be a good alternative if you don't have the same sized cast iron skillet.