Main Dishes:

Ham, Mushroom and Potato Bake

Comment on this recipe

Ingredients

5 cups Russet potatoes, peeled and sliced 1/8-inch thick (about 5 medium)
1-1/2 cups cooked ham, diced
4 ounces canned sliced mushrooms, drained
10-1/4 ounce can cream of mushroom soup
3/4 cup heavy cream
1/2 cup low-sodium chicken broth
1-1/2 teaspoons dried tarragon
1-1/2 teaspoons dried oregano
Salt and pepper to taste
1 tablespoon green onion tops, sliced

Instructions

Preheat the oven to 350 degrees.

In a 3-quart mixing bowl, gently mix the potatoes, ham and mushrooms. In a 2-cup saucepan, combine the mushroom soup, heavy cream, chicken broth, tarragon, oregano, and salt and pepper. Warm the mixture at medium heat, reduce the heat to low and simmer for 5 minutes, stirring occasionally.

Spread the potato-ham-mushroom mixture evenly in a greased 3-quart baking dish. Pour the mushroom soup sauce over this. If you need a bit more sauce, add whole milk until the potatoes are just covered.

Bake, uncovered, for 1-1/2 to 1-3/4 hours or until the potatoes are tender when pierced with a fork. Sprinkle the sliced onion tops over the dish during the last 10 to 15 minutes of baking for a garnish. Remove from the oven and let rest for 10 minutes before serving. Serves 4.

Leonard Lindell, Moline