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Wednesday, November 14 2012

Gruyere cheese brings a nutty, earthy flavor to this rich and creamy ham and potato casserole recipe.


Creamy Potato Casserole
Recipe from 
Servings: 6
Prep Time: 30 mins
       onion, chopped
     tablespoons  butter
     tablespoons  all-purpose flour
     tablespoons  Dijon-style mustard
    1 3/4  cups  milk
    1/2  ounce  reduced-fat cream cheese (Neufchatel), cut up
     cup  Gruyere cheese, shredded (4 oz.)
     tablespoon  snipped fresh chives or green onions
    1 1/2  pounds  Yukon gold or round red potatoes, cut in thin wedges
     ounces  sliced cooked Black Forest ham or country ham, coarsely chopped
    1/2  cup  coarsely crushed bagel chips
        Thyme and/or Italian parsley leaves
Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.
For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchatel cheese until smooth. Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Stir in chives.
In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish.
Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with herbs. Serves 6.
nutrition information
Per serving: Calories 381, Total Fat 20 g, Cholesterol 73 mg, Sodium 846 mg, Carbohydrate 31 g, Fiber 3 g, Protein 19 g, Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:56 am   |  Permalink   |  0 Comments  |  Email

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