A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Layered Ham And Potato Bake
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- #47801
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
5 medium red potatoes, sliced 1/4 inch thick
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small onion, cut into 1/2-inch slices
1/3 pound ham, thinly sliced, or thicker julienne ham slices
2 1/2 cups heavy cream
3 eggs
1 tablespoon Dijon mustard
2 cups freshly grated Swiss cheese
directions
Preheat the oven to 400 degrees F. Butter a 13 by 9-inch baking pan.
Spread a layer of potatoes on the bottom of the pan, and sprinkle the potatoes with some of the salt and pepper. Cover the potatoes with a few of the onion slices, a layer of ham, and then another layer of potatoes.
Season and continue the layering process until you have used all the potatoes for the final layer.
In a bowl, beat together the cream, eggs, and mustard. Pour the mixture over the potatoes, and sprinkle the top with grated cheese. (The pie may be refrigerated at this point before serving. Bring it to room temperature before baking.)
When ready to bake, cover the casserole with aluminum foil and bake it for 30 minutes. Uncover and bake for an additional 30 minutes, until the potatoes are tender, and the cheese is golden. Serve immediately.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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