I created this meal right around Christmas, and included it in our healthy weekly menu plans. My idea then was to use up Christmas leftovers — whether ham, turkey, or roast beef — or even pieces of bacon or sausage. My family loves it so much; I make it all the time. But who wouldn’t love creamy, cheesy potatoes tossed with tender chunks of meat? Comfort food at its best — and most easy.
Make it any time to use up whatever bits of meat you have (or leave out the meat for an amazing side dish), but also keep it in mind a few months from now when you’re wondering what to do with your Easter celebration leftovers!
- 4 tablespoons butter
- 2-1/2 pounds baking potatoes, peeled, sliced thinly (about 7 to 8 small)
- 1 yellow or white onion, sliced thinly
- 4 cups leftover ham, turkey, chicken or roast beef, cubed — or pieces of cooked bacon or sausage
- 2 cups shredded cheese
- 1 tablespoon dried chives (or more)
- 1 to 1-1/2 cups milk
- 1 to 1-1/2 cups cream
- sea salt and pepper
Serves 5 (with a bit of leftover). Preheat oven to 375 or 400 degrees Fahrenheit. Put 2 tablespoons of the butter in chunks at the bottom of a 9”x13” baking pan or a deep 9” square baking dish.
Layer in bottom 1/3 of the potatoes. Sprinkle with salt and pepper. Continue with the layers: 1/2 the onions, 1/3 of the cheese, 1/2 of the ham (or other meat), and 1/2 the chives.
Begin another set of layers, with 1/3 of the potatoes sprinkled with salt and pepper. Continue with the rest of the onions, the rest of the ham, another 1/3 of the cheese, and 1/2 the chives.
Top with the rest of the potatoes. Mix the cream and milk together and pour over all. It should come up halfway the depth of the pan. Dot the top with the rest of the butter.
Cover and bake for 1 to 1-1/2 hours, until potatoes are tender (but not mushy). Remove from oven, uncover, sprinkle the rest of the cheese on top. Return to oven to melt and brown the cheese. Remove from oven. Let stand for 5 to 15 minutes before serving.
P.S. Next Tuesday, we’re starting! Yep, I’m talking about the cultured dairy and basic cheese class! Learn to make your own healthy sour cream, buttermilk, cultured butter, and basic cheeses like cheddar and mozzarella. Are you in? I hope so! The gals at Cultures for Health and Homesteader Supply are busily filling kit orders — if you need one, order soon to get it in time. (And please know that you can start the class anytime that is right for you; whether next Tuesday or later.)
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