 Ham, Poblano and Potato Casserole
Makes 6 servings
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Image © Publications International, Ltd.
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Ham, Poblano and Potato Casserole
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Ingredients
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1/4
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cup (1/2 stick) butter
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1/4
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cup all-purpose flour
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1-1/2
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cups whole milk
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2
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pounds baking potatoes, thinly sliced and cut into bite-size pieces
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6
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ounces thinly sliced ham, cut into bite-size pieces
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1
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poblano pepper, cut into thin strips (about 1 cup)
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1
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cup corn
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1
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cup chopped red bell pepper
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1
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cup finely chopped onion
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1-1/2
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teaspoons salt
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1/4
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teaspoon black pepper
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1/4
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teaspoon ground nutmeg
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1-1/2
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cups shredded sharp Cheddar cheese
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1. Preheat oven to 350°F. Spray 13×9-inch baking dish with nonstick cooking spray; set aside.
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2. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth. Add milk; whisk until smooth. Cook and stir 5 to 7 minutes, or until thickened. Remove from heat; set aside.
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3. Layer one third of potatoes, half of ham, half of poblano pepper, half of corn, half of bell pepper and half of onion in prepared baking dish. Sprinkle with half of salt, pepper and nutmeg. Repeat layers. Top with remaining third of potatoes. Spoon white sauce evenly over all.
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4. Cover with aluminum foil; bake 45 minutes. Uncover; bake 30 minutes more or until potatoes are tender. Sprinkle with cheese; bake 5 minutes or until cheese is melted. Let stand 15 minutes before serving.
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Tip
Use a food processor with the slicing blade attachment to thinly slice potatoes.
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© Publications International, Ltd.
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Printed
from fbnr.com
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