Ham and Cheese Potato Casserole
Ingredients:
- 1 1/2 pounds potatoes, peeled and cut in 3/4-inch cubes
- 1 cup thinly sliced carrots
- 3 tablespoons butter
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons flour
- 1/2 teaspoon salt
- dash pepper
- 1/2 cup vegetable cooking liquid
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 1 to 1 1/2 cups diced Frick’s ham
- 2 tablespoons butter, melted
- 1/2 cup coarse soft bread crumbs
Preparation:
Cook potatoes and carrots together in a small amount of salted boiling water until tender. Drain, reserving 1/2 cup of the cooking liquid.
Set aside.
In a saucepan, melt butter over medium-low heat; stir in parsley, flour, salt, and pepper. Stir until smooth and bubbly. Gradually stir in the reserved cooking liquid and the milk. Continue to cook, stirring constantly, until thickened. Add cheese; continue cooking, stirring constantly, until cheese is melted and mixture is smooth and bubbly. Pour cheese sauce over the potatoes and carrots. Gently stir in the ham; transfer to a baking dish. Toss bread crumbs with the melted butter and sprinkle over casserole. Bake at 350° for 20 to 30 minutes, until hot and bubbly. Serves 4.