Crusted Red Skin Potato Bake with Ham and Cheese

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Crusted Red Skin Potato Bake with Ham and Cheese
Serves 6
A hearty potato casserole with the addition of ham & cheese makes this a crowd favorite and a good choice for holiday family get togethers. Choose red skin potatoes over Idaho so that there is a nice firmness to the potato after it is cooked.
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  1. 4 cups Red Skin Potatoes
  2. 1⁄4 cup Vegetable Oil
  3. 1 cup Sweet Onion, diced 1/4"
  4. 1 ea. Red Bell Pepper, diced 1/4"
  5. 1 cup Honey Ham, diced 1/2"
  6. 3⁄4 cup Half and Half
  7. 1 cup Mild Cheddar Cheese, shredded
  8. - Salt and Pepper, to taste
  9. 1⁄4 cup Salted Butter
  10. 1 cup Bread Crumbs
  1. Prepare a medium size oven bake-able casserole dish by spraying with non-stick vegetable spray, then, pre-heat your oven to 400 F.
  2. In a medium size, non-stick fry pan over medium high heat, cook potatoes in oil until golden brown, tossing as necessary to brown evenly.
  3. Add onions and peppers to the browned potatoes and saute 2 to 3 minutes.
  4. Add ham and saute to heat ham through.
  5. Add half & half and cheese and bring to a simmer.
  6. Season with salt and pepper to taste.
  7. Stir gently until mixture slightly thickens then turn into prepared casserole dish.
  8. Melt butter and stir into bread crumbs to moisten.
  9. Sprinkle the crumbs evenly over the surface of the potato casserole and bake in the oven until crumbs are browned.
  10. Remove casserole from the oven, allow to cool slightly, then serve.
Nino Salvaggio