Holiday Ham and Potato Casserole

Sometimes we use a small amount of meat in a recipe because that's what gives us the perfect ratio in relation to the other ingredients. Other times we only use a small amount of meat because we don't have a large amount of money, but either way, our guests shouldn't know which was our primary motivation. With that in mind, I'm very happy to be sharing this Holiday Ham and Potato Casserole, also know as, "how to feed 8 people with one pound of ham, whether you have to or not."

Even if times are good, and you can afford all the ham you'd ever want, the ratio of meat to potato here is spot on, and more would not make this any better. Of course, if you are flush, you might want to serve the giant, expensive, whole ham on Easter, or other appropriate occasion, and then do this beautiful casserole with the thinly sliced leftovers, but the point is, it works wonderfully either way.

The secret here is making a quick cream sauce before we start layering. For less special situations, we usually just dump cream and/or milk into the dish, but by using this easy sauce, we get a better, more luxurious texture. Just be sure to bake the casserole long enough. The potatoes must be perfectly soft and tender. So check carefully, and if in doubt, don't take it out. If they are properly cooked (and well seasoned), you'll be dining on one of the best ham and potato dishes I know, which is why I really do hope you give this a try soon.