Why is Double-Duty Casserole pulling double-duty? Well, it’s because it could easily be served as a breakfast casserole or as a dinnertime entrée! It’s up to you how to best utilize and enjoy this creamy, joyous, potato casserole! The potatoes are fluffy and tender, mixing beautifully with the chopped succulent ham and the herbaceous cream sauce. No matter what time of day, everyone will be happy to see this Double-Duty Casserole on the table. It may play double-duty, but it’s singularly focused on tasting great!
Ingredients
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 3 cups 2% milk
- 6 cups potatoes, peeled, thinly sliced
- 1 1/2 cups ham, cooked and chopped
- 1 small onion, grated
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 2 1/2-quart baking dish.
Step 3 –Melt 4 tablespoons of the butter in a saucepan over medium heat.
Step 4 –Stir in the flour, the parsley, the salt, the thyme, and the pepper until smooth.
Step 5 –Gradually add the milk.
Step 6 –Bring the mixture to a boil and cook, while stirring, for 2 minutes.
Step 7 –Combine the potatoes, the ham, and the onion in a large mixing bowl.
Step 8 –Add half of the potato mixture to the prepared baking dish.
Step 9 –Top with half of the sauce.
Step 10 –Repeat layers with the remaining potato mixture and sauce.
Step 11 –Cover the dish with aluminum foil and bake until the potatoes are almost tender, about 1 hour 10 minutes.
Step 12 –Remove from the oven and dot with the remaining 2 tablespoons of the butter.
Step 13 –Bake uncovered until the potatoes are tender, 15-20 minutes.
Step 14 –Serve hot.
