ham and potato casserole
(3 ratings)
In 1981 I attended the year-long program at His Hill Bible School in Comfort, Texas. We were especially blessed because the cook, Brian Funk, was not only a graduate of the Culinary Institute of America, but also a French cooking school! Brian later married the nurse, Roanne Hiser, and they moved on to other ministries. While he was at His Hill, Brian served a dish similar to this one. In 1990, the Funks published their cookbook, "Come On, Let's Eat" (now in it's 4th edition). This recipe is based on the "Gourmet Potatoes" from their cookbook. Making this dish brings back fond memories!
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(3 ratings)
yield
8 serving(s)
prep time
1 Hr 30 Min
cook time
30 Min
Ingredients For ham and potato casserole
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3 lbred potatoes, small
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3 ccheddar cheese, grated
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1/2 cbutter
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24 ozsour cream
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1 mdonion, finely chopped, sauted
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1 1/2 tspsalt
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1/2 tsppepper
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4 cham, cubed
How To Make ham and potato casserole
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1Cook the potatoes in the skins until done (do not overcook). Allow to cool. Slice into thin slices. Set aside.
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2Saute the onion in butter until tender. Add the grated cheese, stir until blended. Remove from heat, then add the salt, pepper and sour cream, mixing well.
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3Grease a 13" x 9" pan, add cubed ham and sliced potatoes. Pour sour cream mixture this, then stir with a spoon in order to thoroughly cover the ham and potatoes with the sour cream mixture. Bake, uncovered at 350 degrees for 30 - 40 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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