This alternative replaced the whole milk with fat-free evaporated milk and used reduced-fat cheddar cheese in place of the sharp cheddar.—Taste of Home Test Kitchen, Greendale, Wisconsin
Makeover Ham ‘n’ Potato Bake
Makeover Ham ‘n’ Potato Bake
Prep Time
20 min
Cook Time
30 min
Yield
10 servings
Ingredients
- 2 pounds red potatoes, peeled and cubed
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1 tablespoon canola oil
- 1/3 cup all-purpose flour
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 cans (12 ounces each) fat-free evaporated milk
- 1 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided
- 2 tablespoons Dijon mustard
- 1-1/2 pounds fully cooked lean ham slices, cut into strips
- 1 package (16 ounces) frozen sliced carrots, cooked and drained
- 1/4 cup minced fresh parsley
Directions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
- Meanwhile in a large nonstick skillet, saute onion and peppers in oil until tender. Stir in the flour, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and mustard. Cook and stir until cheese is melted.
- Fold in the potatoes, ham, carrots and parsley. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese.
Nutrition Facts
1-1/4 cups: 316 calories, 6g fat (2g saturated fat), 26mg cholesterol, 1046mg sodium, 38g carbohydrate (0 sugars, 4g fiber), 27g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1/2 fat.
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