Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat, cover and cook 10-15 minutes or until tender. Drain.
In a large skillet, saute onion and peppers in oil until tender. Stir in the flour, thyme & pepper until blended. Gradually add milk; bring to a boil; cook & stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese & mustard. cook & stir until cheese is melted.
Fold in potatoes, ham, carrots & parsley. Transfer to 3 qt. baking dish sprayed with non-stick spray. Cover & bake at 400 F for 20 minutes. Bake, uncovered, 10 minutes longer. Sprinkle with remaining cheese.
Originally Submitted
12/30/2010
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