Creamy Potatoes and Ham

This recipe is loosely based on The Pioneer Woman's Creamy Herbed Potatoes.  The biggest difference is that I added ham, then served these as our main dish two nights last week.  They are really good...with or without the meat in them.


Creamy Potatoes and Ham

1/2 stick butter
1/2 medium onion, diced
6-8 oz. cream cheese, softened (2 small pkgs. or 1 large)
1/2 cup milk
1/2 cup half-and-half
1-1/2 cups finely diced ham
1/4 teaspoon EACH of garlic powder, salt, crushed thyme leaves and parsley flakes
1/2 cup shredded cheese, any kind
4-5 medium russet potatoes, peeled if desired and thinly sliced
1/2 cup shredded cheese, any kind (for topping)

Heat oven to 350°F. Lightly spray a 9x13 casserole dish with pan spray.

Melt butter in medium skillet and add onion. Saute onion pieces for about 3 minutes. In large bowl, add butter and onion mixture to softened cream cheese. Stir to combine. Stir in milk, half and half, ham and spices until well blended. Add potato slices and 1/2 cup cheese. Stir, then pour mixture into prepared dish.

Bake at 350°F for 50 minutes. Top with remaining 1/2 cup cheese and bake for 10 more minutes. Let stand for 10 minutes before serving.

Makes 6-8 servings.