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Categories:Viewed: 75 - Published at: 4 years ago
Ingredients
- 5 medium yukon gold potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 2 medium carrots, grated
- 12 lb leftover ham, cubed
- 1 (10 1/2 ounce) can beef broth
- 1 cup shredded sharp cheddar cheese
- 14 cup flour
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon sage
- pepper
Method
- Preheat oven to 400 degrees F.
- A food processor makes the grating and slicing easy!
- In a bowl, combine the processed vegetables with the flour, spices and cheese.
- Use your hands to really toss around so the flour coats everything.
- Add the cubed ham and toss one more time.
- Put half the mixture in bottom of 2 quart casserole, pour 1/2 of the broth over.
- Put rest of mixture in casserole and pour rest of broth over.
- Top with extra cheese if desired.
- Cover with foil and bake for 45 minutes.
- Remove foil and reduce heat to 350 degrees and bake for another 15 minutes.
- Test potatoes for desired tenderness with a knife.
