Cheesy Potato n’ Ham

Comfort food, mmm, mmm! Do you need an easy way to use up leftover ham? This dish is fast and easy to make. You can either put the cheesy goodness into one large casserole dish, having leftovers for the following day, or break it down using two glass pie pans and freeze one for dinner at some later date.

This dish can be a side-dish or a main-dish adding a side salad.

Ham can be a great source of protein. I will always emphasize eating only organic, grass fed, pasture raised pork. These animals are never treated with synthetic, chemical fertilizers, antibiotics, pesticides or herbicides. In fact, the only fertilizers used are those that come directly from the animals themselves.

Ham can be a lovely variation to common beef or chicken dishes.

Directions:

1. Cut your potatoes thin (about1/4 inch) using a large knife or a mandolin slicer.
2. In a large saucepan, melt the 4 tablespoons of butter on medium heat.
3. Add in the onion and cook them until translucent.
4. Stir in the flour gradually and whisk until smooth.
5.. Gradually add milk and bring to a soft boil. Season with salt and pepper.
6. Add in the cheese. Stir well until the mixture is creamy.
7. Preheat oven to 350 degrees
8. Butter your pan or pans.
9. Layer in half of the potato and parsley, then half of the ham, then top with half of the cheese sauce. Repeat.
10. Cover tightly with foil and bake at 350 degrees for about an hour and a half or until the potatoes are tender. Check them with a fork, if you can easily pierce them, the dish is done.

Note: I use all organic ingredients whenever I can.