Ingredients

The following ingredients have 4 Servings
  • 2 lbs yellow potatoes 
  • 1 1/4 lbs smoked ham cubed
  • 1 cup frozen baby peas
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • ¼ cup all purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup whole milk or 2%
  • 1 cup shredded provolone
  • ½ cup shredded white cheddar cheese
  • ⅓ cup shredded parmesan
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 50 Ritz crackers crushed (or other buttery crackers)
  • ¼ cup unsalted butter melted
  • 1 teaspoon fresh thyme leaves

Instruction

  • Prick the potatoes with a fork and precook in the microwave for 4 minutes or until the potatoes have a little give to them when squeezed.  After cooled enough cut potatoes into small bite sized cubes.
  • Preheat oven to 375 degrees.  In a 9×13 inch casserole dish combine the potatoes, ham, and peas.
  • Melt the butter in a large skillet over medium/medium low heat and add the onions.  Cook until the onions soften; approximately 7-8 minutes.  Add the garlic and cook for 1 minute stirring constantly.  Sprinkle in the flour and continue cooking for 2 minutes stirring constantly.  Slowly add the chicken broth and milk whisking till it is smooth and slightly thickened.
  • Lower the heat and slowly add the shredded cheeses; whisking until melted and smooth.  Stir in the salt and pepper. Pour the cheese sauce over the ham and potatoes stirring to coat.
  • In a large storage bag combine the Ritz crackers, melted butter and fresh thyme. Shake to coat. Sprinkle over the potatoes and ham.  Bake for 35-40 minutes or until the casserole is heated through and the potatoes are tender.