Sweet Potato and Ham Casserole
Ingredients
- 3/4 lb Indiana Kitchen ham cubed
- 1-1/2 lb sweet potatoes
- 1 red onion chopped
- 2 cloves garlic minced
- 4 scallions sliced, both green and white parts
- 1-1/2 cup milk
- 1-1/2 cup Gruyere
- 1/4 cup butter
- 1/4 cup flour
- 2 tablespoons fresh rosemary chopped
- 1/2 cup parsley chopped
Servings: people
Instructions
- Wash sweet potatoes. Then cook, covered, in small amount of boiling salt water until tender, about 20 to 30 minutes.
- Cool potatoes. Then peel and slice ¼ inch thick. Set aside.
- Melt butter in medium saucepan. Add onion and cook until tender. Add herbs.
- Remove from heat and stir in flour. Then cook over low heat until bubbly, about 2 to 3 minutes.
- Remove from heat and stir in milk all at once. Then cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute.
- Remove from heat. Stir in ¾ cup of cheese and the ham.
- Arrange half of sweet potatoes on bottom of greased 2 quart casserole dish.
- Top sweet potatoes with layer of ham and cheese mixture.
- Repeat layers.
- Bake at 350°F for 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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