Ham and Cheese Au Gratin Potato Bake
Ingredients
The base
-
2
lbs
raw peeled Russet potatoes, sliced into ¼” thick rounds
-
3
cups
small broccoli florets
-
8
oz
diced or cubed cooked ham
The cheese sauce
-
3
tablespoons
all-purpose flour
-
¾
teaspoon
salt
-
½
teaspoon
dry mustard powder
-
½
teaspoon
onion powder
-
¼
teaspoon
black pepper
-
4
tablespoons
light butter
-
2
cups
skim milk
-
8
oz
shredded 2% milk Colby Jack cheese, divided
Instructions
- Preheat the oven to 400°F and prepare a 9x13 baking dish with cooking spray.
- In a small bowl, mix flour, salt, dry mustard, onion powder, and black pepper.
- Melt butter in a saucepan over medium-low heat, then add the flour mixture and stir to form a paste.
- Gradually whisk in the milk until smooth, then increase heat to medium-high and cook until it thickens.
- Stir in 6 ounces of shredded cheese until melted, then remove from heat.
- Layer half of the potato slices in the baking dish, season with salt and pepper, and add half of the broccoli and ham.
- Pour half of the cheese sauce over the layers.
- Add the remaining potato slices, season again, and top with the remaining broccoli and ham.
- Pour the rest of the cheese sauce over everything, covering it well.
- Cover with foil and bake for 60 minutes, then check for doneness.
- Sprinkle the remaining cheese on top and bake uncovered for another 10 minutes until golden.
- Let the casserole rest for 15 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
279
Total fat
10g
Total carbohydrates
30g
Total protein
19g
Sodium
664mg
Cholesterol
20mg
You might also like