Ham, Potato and Cheese Bake-a-rama

Ah, one of those nights when I’ve already made dinner for the kids early, Ben is still on his way home, and suddenly I realize: I don’t really have dinner for Ben and me.  I need a quick, good, comforting meal for us.


So here is my Ham and Cheese Bake-a-rama:

You’ll Need:

  • 3 Tbsp buttah (please don’t use margarine in my recipes.  Or in your kitchen)
  • 1/2 a chopped yellow onion
  • 1/4 c cornstarch or all purpose gluten free flour
  • 1/2 c milk
  • 1/2 c chicken stock
  • A bunch of quartered/chopped red, yellow or russet potatoes…just depends on your mood.  I’m using red potatoes tonight.  And you’ll need enough potatoes to fill your casserole dish.  You know how much you need.
  • 2 cups of diced ham (I use the ham from Costco where you have half of it sliced and the other half for cooking…great for meals and sandwiches!)
  • 1 c shredded cheddar cheese (or more.)
  • kosher salt, ground black pepper, paprika, garlic salt, parsley
  • IMG_4642

There may be a carrot cake here…it’s a happy place.

Get Your Skillet and Your Casserole Dish and turn your oven to 400F

  1. First, put the butter in the skillet and start melting that.  While this is being groovy, chop up your onion and throw it in there with a little kosher salt and ground black pepper.
  2. Now, while that is cooking, start dicing your potatoes.  You can do this however you want, because everyone likes potatoes served differently.  I know a family that darn near minces their potatoes because that’s how they like them.  I tend to cut them into larger, bite size pieces.
  3. Then, add the flour to the onions and stir until mixed.  Then add the milk and stir until mixed.  Then add the chicken stock and stir until mixed, and leave it on the burner on a low heat while you’re finishing the potatoes.
  4. So, coat the potatoes with a little olive oil in the casserole dish and add the ham.  Then shred a little cheddar on there (like, 1/4c), and pour the onion sauce over it.
  5. Now add the spices/seasonings and stir until it’s nicely mixed.  Shred the cheese on top.
  6. Bake at 400F for 40 minutes.


Serve with sour cream on top, and maybe a little fresh parsley for color!

For those of us on Weight Watchers: This is 6 points for 1.5 cups


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