Home-Style Ham and Potato Casserole
Thinly sliced potatoes and country ham layered with rosemary ricotta cheese and topped with Swiss cheese, baked in milk until creamy and golden.
Ingredients
- 8 potatoes, peeled and thinly sliced
- 2 onions, thinly sliced
- 1 tbsp olive oil
- 1 lb country ham, thinly sliced
- 2 cup ricotta cheese
- 3 tbsp chopped fresh rosemary
- 1 tsp black pepper
- 3 cup milk
- 1 cup grated Swiss cheese
Instructions
- 1
Preheat oven to 375°F. Toss together potatoes and onions; set aside.
- 2
In a skillet over medium heat, heat oil and sauté ham until just heated through, about 2 minutes. Remove and cut into thin strips.
- 3
Mix ricotta cheese, rosemary, and black pepper in a small bowl.
- 4
Place half the potato-onion mixture in a 13x9-inch baking dish. Top with ricotta mixture and ham strips. Cover with remaining potatoes.
- 5
Pour milk over the entire casserole. Bake for 1½ hours until potatoes are soft. Top with Swiss cheese and bake 15 minutes more until golden and bubbly.
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