This classic, cheesy potato bake becomes a crowd pleasing main dish when you stir in ham and roasted red peppers.
The potato slices give the dish a texture that is firmer than the diced or mashed potatoes. I use a box mix more often that not. But for a holiday gathering I boil my potatoes and slice them.
I am always reminded of my mom when served with a green veggie. I never liked this casserole as a kid. Maybe I was being obstinate. In those days I didn’t much like anything but peanut butter and jelly.
It took me a long time to enjoy new recipes. I guess trying to impress my husband finally paid off!
For more ham ideas see How To Use Ham Leftovers
Ham and Potatoes au Gratin
- Nonstick cooking spray
- 2 cups cubed cooked ham about 10 ounces
- 2 4.9 ounce packages dry au gratin potato mix
- 1/4 cup roasted red sweet pepper drained and chopped
- 3 cups water
- 10 3/4 ounce can condensed cheddar cheese soup
- Fresh snipped chives optional
- Preheat oven to 350F
- Lightly coat the inside of a 3 1/2- or 4-quart dish with cooking spray. In the prepared cooker, combine ham, potato mix with contents of seasoning packets, and roasted pepper. In a medium bowl, gradually stir the water into soup. Pour over mixture in dish
- Cook at 350F for 35-40 minutes. If desired, garnish each serving with chives.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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