Cheesy Ham and Potato Bake

One of my favorite ways to save money in the kitchen is by buying one large hunk of meat to make multiple meals with. Turkey, Boston Butt Roast, and Ham are my faves. Aldi usually has hams for good prices and I picked one up while I was in there the other day. I cooked it up for dinner the first night and made a brown sugar glaze for it with mashed potatoes, peas, biscuits and gravy. After dinner, I finished cutting up the ham and set aside a ziploc sandwich bag full of cubes to use for dinner on the second night to make Cheesy Ham and Potato Bake. The first time I made it for Alan, he said “Oh my goodness, where has this been all my life!”. He makes a lady feel good 🙂

Anyway, Here’s the Recipe:
6 Large Potatoes (I like red skin) or 1/2 of a 5lb bag. 
2 Cups Cubed Ham
3 Cups Shredded Cheese (Pick your favorite)
1 Cup Sour Cream
1/2 Cup Cream Cheese
2 Tbsp Lowry’s Seasoning Salt
1/4 tsp each Salt and Pepper

Wash Your Potatoes and slice them in half and then into Slivers no bigger than 1/4″ thick. Boil them until tender in a large pot.

When you’re done drain the water and dump your other ingredients into the pot with the potatoes, but SAVE 1 Cup Shredded Cheese. Mix it all up with a big spoon until everything is pretty well blended. You can mix the cheeses and seasonings separately if you want and then add it to the potatoes, but I’ve done it both ways and it’s not any easier.

Grease a big Lasagna sized pan (mines like 15″ x 10″ or something). HUGE. Pour your mixture into the pan and even it out. Sprinkle the remaining Cheese on top. Cover tightly with foil, and bake at 350 for 25min. Super Easy, not too many dishes used, and there’s enough for a family of Four or leftover to have for lunch the next day.

You can also adjust the Recipe to include  ingredients you already have. Like using Ricotta and Cottage Cheese instead. Or mozzarella instead of Cheddar. Sausage would work great instead of ham. I had already made my sour cream into ranch dip with one of those little powder packets, so I used that this time and it tasted great.


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