Sunday, July 15, 2012

CHEESY HAM AND POTATO BAKE

Make this the day before as it needs to sit in refrigerator overnight before baking.

5 lb potaotes, peeled and cut-up for cooking
1 stick butter
1/2 cup evaporated milk
1 1/2 cup sour cream
1 lb cooked ham, chopped
2 cups shredded Swiss cheese, divided
2 tbsp finely chopped green onion, including leaves
salt to taste
freshly ground black pepper to taste

Boil the potatoes until tender; drain and mash with the butter and evaporated milk until smooth.  If potatoes are to dry add a little more milk.  They should be stiff but not dry. Add the sour cream, 1 cup of the cheese, the ham, salt and pepper.

Place the mixture into a greased 9 x 13 x 2-inch baking dish or pan; smooth the top.  Sprinkle the other cup of cheese and the green onion over the top.  Cover dish and refrigerate overnight.

Preheat the oven to 375 degrees.  Uncover potato/ham mixture and bake 30 minutes or until the cheese is melted and casserole top is lightly browned.

Yield:  Approximately 12 servings

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