Ingredients
The following ingredients have 4 Servings
- 5 lbs baby creamer potatoes, (washed, cut in half)
- 2 cups leftover ham, (diced)
- 2 cups chopped onions
- 5 cloves garlic, (minced)
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 2 tsp Slap Ya Mama® seasoning
- 1 tsp salt
- 2 tsp pepper
- 1/2 tsp red crushed peppers
- 1 cup sour cream
- 3 cups sharp cheddar cheese, (shredded, divided)
- 1 cup Pepper Jack cheese, (shredded)
Instruction
- Preheat oven to 400° and spray a 9 x 13 baking dish with a non stick spray. Set aside.
- Wash potatoes in cold water, slice in half and add to a large bowl. If the potatoes are on the larger size, cut into 3 pieces.
- In a large skillet, melt butter over low/medium heat.
- Add onions, saute for 4-5 minutes then add minced garlic and cook for an additional minute.
- Sprinkle flour over onions and garlic and cook for 1-2 minutes on low heat.
- Slowly pour chicken broth into pan, then add heavy cream, seasoning, salt and pepper, stirring until combined.
- Continue cooking, stirring until sauce thickens up a bit and remove from heat just as sauce starts to boil.
- Add two cups of sharp cheddar cheese to skillet and stir until combined.
- Once cheese has melted, add a couple large spoonfuls of cheese sauce to the bottom on baking dish.
- Next, place 1/3 of the baby potatoes into the pan.
- Spoon 1/2 cup of sour cream over the potatoes, 1 cup of diced ham, then add 1/3 of the cheese sauce on top of the diced ham.
- Sprinkle with 1/2 the pepper jack cheese, then layer again with 1/3 potatoes, remaining 1/2 cup of sour cream, 1 cup of ham and 1/3 cheese sauce.
- Last layer is remaining potatoes, last 1/3 cheese sauce and the top with remaining shredded cheese.
- Cover with foil and place in the oven.
- Bake for 60-75 minutes or until potatoes are tender and cheese sauce is bubbly.
- Carefully remove from oven, remove foil, then place back into the oven for 15 minutes to brown the cheese up a bit.
