Ham and Potato Au Gratin

1-recipe_card

I believe that this recipe originated from the Oklahoma Natural Gas Company, as the reverse of the clipping shows part of a sample gas bill. It is also twenty years old, judging by the printed date of December 1993. I am curious about who the “Oklahoma Natural Home Economist” was who tested this recipe… the world may never know. Regardless, she or he did good work: the recipe is delicious!

I made a few alterations of my own to this recipe. Firstly, I substituted fresh mushrooms for canned mushrooms. I do not like canned mushrooms; I feel that their flavor is diminished and that the texture is, frankly, boring. Fresh mushrooms are much more enjoyable. I also replaced the margarine with butter, and the American cheese with Cheddar, both to improve the flavor and reduce the number of processed ingredients. The result is a savory and economical casserole, suitable for children and adults alike.

Ingredients:

  • 4 cups peeled diced potatoes
  • 2 cups diced cooked ham
  • 4 ounces fresh mushrooms, sliced
  • 5 tablespoons butter, divided
  • 1/3 cup white flour
  • 1 cup milk
  • 4 ounces grated sharp Cheddar cheese
  • 1/2 cup low-fat sour cream
  • 3/4 cup bread crumbs

Directions:

Preheat the oven to 350 degrees Fahrenheit.

2-boil_potatoes

Boil the potatoes for 10 minutes, and drain.

3-layer_ingredients

In a 2-quart casserole dish, layer the potatoes, ham, and mushrooms.

4-melt_butter

In a medium saucepan, melt 4 tablespoons of the butter over medium heat.

5-add_flour

Stir the flour into the melted butter, blending thoroughly.

6-add_milk

Slowly add the milk and stir until the sauce thickens, about 1-2 minutes.

7-add_cheese

Turn off the heat, and fold in the cheese and sour cream.

8-pour_sauce

Pour the sauce mixture over the casserole.

9-mix_crumbs

In a small bowl, microwave the remaining tablespoon of butter until melted. Add the bread crumbs, and stir until well mixed.

10-top_casserole

Spread the bread crumb mixture over the casserole.

Bake for 30 to 40 minutes, until the casserole is hot and bubbly.

11-finished

Serves 6.

Click here for a print-friendly version.

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