Ham & Potatoes au Gratin

Adapted from a recipe in the Casserole Cook Book, page 17.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Excellent casserole that is easy to put together, and the kitchen will smell great when this is baking. The cheese sauce is light but overall a great tasting casserole.

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Prep Time 30

Cook Time 40

Course Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Baking Pan (7x11 inch)
Oven

Ingredients

3 cups potatoes, cubed
2 cups cooked ham, cubed
¼ cup spring onion, sliced
¼ cup green bell pepper, diced
1 tablespoon butter
¼ cup mayo
¼ teaspoon salt
dash black pepper
1 cup sharp Cheddar cheese, shredded
¾ cup milk

Instructions

Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
Get the potatoes and ham cubed, and the spring onion sliced and bell pepper diced.
Add the potatoes to a saucepan and cover by 1 inch with water. Bring to a boil and cook until the potatoes are just fork tender. Drain and set aside.
Heat the butter in a large non stick pan, when hot, add the spring onion and bell pepper. Sauté until just tender.
To the pan, add the ham, potatoes, mayo, salt and pepper. Stir together.
Pour into the baking pan and spread out evenly.
In a saucepan on low heat, add the milk and cheese, stir until cheese is melted.
Pour mixture over the casserole.
Bake for 40 minutes or until bubbly and starting to brown. Remove from oven and let rest for 5 minutes.
Serve with sides of your choice if desired, enjoy.