Ham & Swiss Potato Casserole

Ham & Swiss Potato Casserole

from tasteofhome.com

No one will be able to resist the classic trio of ham, Swiss and potatoes in this comforting bake. It was the result of creative experimentation when I wanted to use up ingredients I had on hand. I sometimes replace the ham with turkey ham. —Sarah Wilham, Elkhart, Illinois

Ingredients

  • 5 large potatoes (about 4 pounds), peeled and cut into 3/4-inch pieces
  • 1/4 cup butter, cubed
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/3 cup all-purpose flour
  • 2 cups 2% milk
  • 1-1/3 cups roasted red pepper Alfredo sauce
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 2 cups cubed fully cooked ham
  • 2 cups shredded Swiss cheese
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. 1

    Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in Alfredo sauce and seasonings; heat through.

  2. 2

    Drain potatoes; transfer to a greased 13x9-in. baking dish. Layer with ham, cheese and sauce. In a small bowl, combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, 18-22 minutes or until topping is golden brown and cheese is melted. Let stand 5 minutes before serving. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, layering ham, cheese and sauce in baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Prepare crumb topping; sprinkle over top. Bake as directed.