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Skinny Bride's Guide to Ham and Potato Casserole

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“Altered from a recipe I found at eatbetteramerica.com. It is important to leave the peel on the potato in order to get all the yummy nutrients found there!”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
1 casserole
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
  2. Heat oven to 350°F In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
  3. Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
  4. Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

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