Thursday, June 3, 2010
It's funny how strong your opinions about food are when you're pregnant. When I was pregnant with Holly, I couldn't stand the sight, smell, or taste of King Ranch Chicken. The mere thought grossed me out. This pregnancy, I have not met many food aversions yet (although I have not summoned the bravery to try King Ranch Chicken). But I had been craving this casserole for quite some time. When we finally got our kitchen back, I made it two weeks in a row! It has become one of my favorite casseroles.
Oh, and by the way, sorry about the picture. I know it's totally unappetizing, but I have big opinions about recipe posts with no pictures. We dug into the casserole and I was putting the leftovers away before I realized I had not gotten a picture. Oops! That said, don't let the picture turn you off--this casserole tastes wonderful.
Creamy Potato Casserole
1 medium onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 Tbsp. Dijon mustard
1 3/4 cups milk
4 oz. cream cheese, cubed
1 cup swiss cheese, shredded (I tend to go heavy on the cheese...)
1 Tbsp. fresh chives or green onion (I use freeze dried chives here)
1 1/2 lb. Yukon gold or red potatoes, cut in thin wedges
8 oz. sliced cooked ham, coarsely chopped
Preheat oven to 350. Grease a 2-quart 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 cream cheese until smooth. Gradually add 1/2 cup of the swiss cheese until cheese is melted. Stir in chives.
Combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish. (I do all this inside the baking dish because I'm lazy like that.)
Bake, covered, 1 hour or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand 10 minutes before serving.
*Adapted from Better Homes and Gardens, May 2008 issue
This recipe is one of our favorites, especially now for me! Give it a try and let me know how you like it.