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Ham and Potato Fondue Casserole<\/p>\nHam and Potato Fondue Casserole<\/p>\n
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6 small to medium Russet Potatoes<\/p>\n
1 to 2 T. of Olive Oil<\/p>\n
1\/2 T. of All Purpose Seasoning<\/p>\n
1 tsp. of Black Pepper<\/p>\n
1 tsp. of Onion Powder<\/p>\n
1\/2 tsp. of Paprika<\/p>\n
1\/2 T. of Dried Parsley<\/p>\n
4 T. of Butter<\/p>\n
2 to 3 cups of Chopped Ham<\/p>\n
3 cups of Swiss Cheese *or any cheese you prefer<\/p>\n
2 cups of Milk<\/p>\n
1\/2 T. of Dijon Mustard<\/p>\n
2 heaping T. of Flour<\/p>\n
Pinch of Garlic Salt<\/p>\n
Pinch of Paprika<\/p>\n
Pinch of Black Pepper<\/p>\n
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Wash and peel the potatoes and cut them into small, bite sized pieces. Pat them dry and add them to a 9 x 12 casserole dish. Add the olive oil, all purpose seasoning, paprika, onion powder, black pepper, and half the dried parsley and toss the potatoes to coat them with the olive oil and the seasonings. Cover with a piece of foil, place the potatoes in a 375\u00b0 oven, and bake for 35 minutes. Halfway through, uncover and give the potatoes a stir. While the potatoes bake, finely dice your ham and shred the cheese you are going to use. Add the butter to a deep sided skillet and add the diced ham. Saut\u00e9 low and slow until the ham is warm and slightly golden brown. When the ham is warmed, sprinkle the whole pan with the heaping T. of flour and let the flour cook up a little in the ham and butter to make a roux. It will coat the ham pieces and that is fine. Do not let the flour burn. When the flour is cooked a little, slowly add the 2 cups of milk and the Dijon mustard and whisk the whole time. Have the heat on the stove on low. Continue to whisk the milk and you should see it start to thicken. You want it to thicken until it coats the back of a spoon. You should see a gravy like texture. If for some reason it gets too thick you can add a little more milk, about a T. at a time to thin it out. When the mixture is the texture you want, slowly start to add your cheese a handful at a time and stir to incorporate it into the roux mixture as it melts. When all the cheese is added, add a little pinch of garlic salt, pepper, and paprika to taste. Adjust the seasoning to your taste. Some cheeses react differently but the mixture should be thicker and have a cheese pull to it. If it is too thick you can still slowly whisk in a little milk at a time to thin it out. At the 35 minutes mark, pull the potatoes from the oven, give them all a stir ,and pour the cheese and ham mixture over the potatoes. Sprinkle a little paprika over the top and the rest of the dried parsley. Bake for another 25 to 35 minutes. Every oven is different so keep an eye on this the first time you make it. The potatoes should be fork tender when done and the top will be golden brown and bubbly. Remove from oven and serve immediately. I like to serve little baby sweet pickles with this type of dish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ham and Potato Fondue Casserole 6 small to medium Russet Potatoes 1 to 2 T. of Olive Oil 1\/2 T. of All Purpose Seasoning 1 tsp. of Black Pepper 1 tsp. of Onion Powder 1\/2 tsp. of Paprika 1\/2 T. of Dried Parsley 4 T. of Butter 2 to 3 cups of Chopped Ham 3 cups of Swiss Cheese *or any cheese you prefer 2 cups of Milk 1\/2 T. of Dijon Mustard 2 heaping T. of Flour Pinch…<\/p>\n