This simple ham and potato caserole forced us to go back for a few seconds! If you have any rest of the ham it is a great way to keep it in good use. And what it really shines is our Garlick Panco Breadcomb Topping, which gives you the delicious little crunch on top. This is okay what the second scoop are you loading!
Looking for easier caserole? Try our delicious Chicken Cordon Blue CapThe
Why our recipes
- Use left ham or packaged desed ham to whip this caserole with the minimum preparatory work.
- Our Panco Breadcomb Topping gives just right crutches in each bite.
- Twice to make two pans to make the crowds twice easily!
This is a family favorite that we have promised that won't be disappointed. We make a sauce from scratch that starts with a simple roux to get that dense, creamy continuity. A bit better than using the cans of condensed soup, isn't it?
The notes of the element
- Roset potato: This is the best for the dish because they hold their size well. Even for cooking, the bite -shaped pieces of pieces are broken into pieces of pieces of pieces of pieces of pieces for pieces of pieces of pieces to pieces.
- Ham: Leftover Ham is suitable for this recipe. You can also use store-stores or cut ham, usually found in the refrigerated section near Bacon.
- Butter: Mixed with flour (sauce base) for Roux. We use salt butter but you can use unsalted to control sodium content.
- Chicken Broth: Using a low-sodium option allows you to best control the taste. This is a great chef tip.
- Half a half and a half: Without being too heavy, the sauce makes the extra cream. You can all go out and use heavy cream.
- Cut sharp cheer cheese: The freshly sliced melts than pre-curved cheese, it contains additives to prevent clamping, which makes it a bit granular when it is melting.
- Dishes: If you are out of the dishes, yellow mustard or whole grains can be used instead.
- Panco Breadcrumbs: You can use breadcrumbs regularly but we prefer Panco's extra crackness.
Hide
Looking to hide something in something? Broccoli is a great choice because it always goes well with ham and cheese. Just drop it with the other ingredients and cook it in the proper tender of the sauce-no need to pre-cook. If cooking for potatoes is long enough, it is long enough for broccoli. If you are concerned about targeting the kids, mix them finely and mix them with sauce and they will mix exactly!
Made a roux
Not everyone will reach for condensed soup again. If you have never made a sauce from scratch before, you will be surprised to see how easy it is. You will start with a RouxWhich is 50/50 fat and flour mixture (not to be confused with slurry or gravy), which you will then add to the liquid of your choice.
For the tip: Make sure you allow the butter and flour mixture to cook for the whole 1-2 minutes before adding milk and jar. Raw flour is really needed to cook for the best odor. May this mixture you want so lightly Golden Color before adding liquid.
Also, do not rush to the jhol and/or milk ing – you want to slowly shake it for a smooth continuity. Our trust
Topping the breadcrumbs
This is one of our favorite things about caserole is the perfectly golden brown breadcrumbs topping. We use Panco breadcrumbs, which gives it an additional crunch and prevents becoming sogi with creamy sauce. Breadcrumbs are simply mixed with butter and garlic powder to give the right texture and taste. If you are in the mood of excess crisp bite, move forward for the more dense level of this delicious top and double it.
Storage and re -instruction
Fridge Left overs in airtight containers up to 4 days.
Microwave Higher parts in 30-second incubants or until warm.
*Re -heat, for a crispier topping, Oven At 350 ° F for 15 minutes.
