|
Enjoy this recipe from Hometown Christmas.
Submitted by: Jeanne Koebel from Colonie, NY
6 T. butter, divided
1/4 c. all-purpose flour
1 t. salt
1 t. dried parsley
1/2 t. dried thyme
1 t. onion powder
3 c. milk
1 c. shredded mozzarella and/or cheddar cheese
1/4 c. grated Parmesan cheese
6 to 7 potatoes, peeled, thinly sliced and divided
1-1/2 c. cooked ham, cubed and divided
10-oz. pkg. frozen corn, thawed and divided
1/2 c. Italian-flavored dry bread crumbs
In a saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and seasonings; add milk. Bring to a boil. Cook for about 2 minutes, stirring constantly, until thickened. Remove from heat; stir in cheeses until melted and smooth. In a greased 9”x13” baking pan, layer half each of potatoes, ham and corn. Pour half of the cheese sauce over top. Layer remaining potatoes, ham and corn; pour remaining cheese sauce over top. Sprinkle with breadcrumbs; dot with remaining butter. Cover and bake at 375 degrees for about one hour, until potatoes are tender. Uncover and bake for an additional 10 minutes or until breadcrumbs are golden. Let stand for 10 minutes before serving. Makes 6 servings. | |
|
|
In a saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and seasonings; add milk. Bring to a boil. Cook for about 2 minutes, stirring constantly, until thickened. Remove from heat; stir in cheeses until melted and smooth. In a greased 9”x13” baking pan, layer half each of potatoes, ham and corn. Pour half of the cheese sauce over top. Layer remaining potatoes, ham and corn; pour remaining cheese sauce over top. Sprinkle with breadcrumbs; dot with remaining butter. Cover and bake at 375 degrees for about one hour, until potatoes are tender. Uncover and bake for an additional 10 minutes or until breadcrumbs are golden. Let stand for 10 minutes before serving. Makes 6 servings. |
|
|