Recipe Categories
Sides & Veg
Back to Potatoes
12/18/2006
1 clove garlic, minced
1/3 cup chopped green onion
1/3 cup Dijon mustard
2/3 cup shredded cheddar cheese, divided
2 tablespoons chopped parsley
2 pounds potatoes (about 6 medium), thinly sliced
1 1/2 cups diced cooked ham
2 tablespoons butter or margarine
1 1/2 cups light cream or half and half
1. Cook and stir green onions and garlic in margarine or butter in medium
saucepan until tender. Reduce heat to Low and stir in cream, mustard and 1/3 cup
cheddar cheese; cook and stir until cheese melts and mixture is smooth. Remove
from heat and stir in 1 tablespoon parsley.
2. Layer 1/3 each of the potatoes, ham and cream sauce in greased 9-inch square
baking dish. Repeat layers twice, ending with cream sauce. Sprinkle top with
remaining cheese.
A
hunch is creativity trying to tell you something.
- Frank Capra