Revised 2013 Nov 02
A base casserole to be dressed up with whatever leftover vegies are on hand.
1 1/2 cups cooked potato, cut into 3/4" to 1" cubes
2 cups vegetables, cut into 3/4" to 1" cubes (if necessary)
1 tablespoon butter
1 tablespoon flour, all-purpose
1 teaspoon summer savory
1 teaspoon thyme
3/4 cup stock, *
1/4 cup milk
1/2 cup Gouda cheese shredded
1/2 cup old Cheddar cheese, shredded
If the potatoes and vegetables are not leftovers then cook as appropriate.
Make a roux with the butter and flour. Add herbs and cook gently for a minute or two. Do not brown the roux. Stir in the broth, milk, and cheese. Cook until the desired consistency has been attained adjusting with extra milk if necessary.
Put the ham and vegetables in a casserole and stir to mix. Pour the sauce over the mixture and top with more grated cheese if desired.
Bake at 350°F until heated through.
*I suppose beef stock would work in a pinch but ham, poultry, or vegetable would be better.
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