Tuesday, August 7, 2012

Ham & Vegetable Mornay

This is my mom's recipe, and it usually makes an appearance sometime after Christmas and Easter because it's the perfect way to use all of the leftover ham. This is one of my favorite comfort foods. When I made it after Easter, it smelled like home and made me feel happy.

2 1/4 lb potatoes, peeled, diced
1 beaten egg
1 10 ox pack of frozen mixed vegetables
3 tbsp margarine
3 tbsp all purpose flour
1/2 tsp salt
1/8 tsp white pepper
1/8 tsp ground nutmeg
1 1/2 cup milk
1/2 cup shredded Swiss cheese
1 tbsp grated Parmesan cheese
2 cups cooked ham, cubed
1 tbsp margarine, melted
paprika to taste

Cook the potatoes until they're tender and mash them. Sit in the beaten egg and season to taste with salt and pepper. Spread the potatoes on the bottom and sides of a 2 quart casserole dish, creating a crater in the middle. Sprinkle the top edges of the potatoes with paprika to taste. Cook and drain the vegetables according to the instructions on the package. In a large saucepan, melt 3 tbsp margarine, and blend in the flour, salt, pepper, and nutmeg. Add the milk all at once, and cook and stir until it's bubbly. Add the cheeses and stir until they're melted. Stir in ham and vegetables into flour/milk/cheese mixture. Spoon this into the potato shell, and keep it below the top because it will run over. Brush the top of the potatoes with melted butter. Bake it at 375 degrees for 30-35 minutes. I baked it in a cookie sheet just in case there was run-over - anything to avoid cleaning the oven.

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