Makeover Ham 'n' Potato Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This alternative replaced the whole milk with fat-free evaporated milk and used reduced-fat cheddar cheese in place of the sharp cheddar. Ingredients:
2 pounds red potatoes, peeled and cubed |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1 tablespoon canola oil |
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
2 cans (12 ounces each) fat-free evaporated milk |
1 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided |
2 tablespoons dijon mustard |
1-1/2 pounds fully cooked lean ham slices, cut into strips |
1 package (16 ounces) frozen sliced carrots, cooked and drained |
1/4 cup minced fresh parsley |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
2. Meanwhile in a large nonstick skillet, saute onion and peppers in oil until tender. Stir in the flour, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and mustard. Cook and stir until cheese is melted.
3. Fold in the potatoes, ham, carrots and parsley. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese. Yield: 10 servings.
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