Sweet Potato and Ham Casserole
By Brie
This casserole has it all savory ham and sweet potatoes. One bite and you'll be hooked.
Ingredients
- 1 1/2 pound Fresh Sweet Potatoes
- 1/4 cup Butter
- 1/4 cup Flour
- 1 Red Onion (chopped)
- 2 cloves Garlic (minced)
- 2 tablespoon Fresh Rosemary (chopped)
- 1/2 cup Chopped Flat Leaf Parsley
- 1 1/2 cup Milk
- 1 1/2 cup Gruyere (grated)
- 3/4 pound Ham (cooked and cubed)
- 4 Scallions (sliced - both green and white parts)
- 1/8 teaspoon nutmeg
Details
Preparation
Step 1
Wash sweet potatoes. Cook sweet potatoes, covered, in small amount of boiling salt water until tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
Melt butter in medium saucepan. Add onion and cook until tender. Add herbs. Remove from heat and stir in flour. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat and stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham. Add nutmeg.
Arrange half of sweet potatoes on bottom of greased 2 quart casserole dish. Top with layer of ham and cheese mixture. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted. Top with scallions and serve.
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