Turn dehydrated potatoes plus chopped ham into an easy, cheesy, potato scallop casserole.
Recently, I found a bag of dehydrated sliced potatoes hiding in the pantry. I had dried this particular batch while testing recipes for Mixes in a Jar. The bag wasn’t full, there were only about 2 cups of potatoes, but that was enough to make a cheesy dinner casserole.
Casseroles are a home cook’s work horse. Once common on the dinner table, casseroles have become less popular as more people eat out or pick up something for dinner on the way home from work. But, if you are trying to stretch the grocery budget, or use up refrigerator leftovers, or just offer an easy, fairly healthy dish for the family, you should reach first for a casserole recipe.
Make it Vegetarian or Meatless
I used Yves Veggie Bacon in my version of the recipe because I am a vegetarian. But you can use cooked, chopped ham too. Crumbled bacon might be a good substitute or leave out the meat entirely. Use chopped tempeh or tofu instead of the Veggie Bacon, or add a layer of cooked lentils. Casseroles are meant to be creative!
Increase Vegetables or Seasonings
If your family enjoys the flavor of onions, add sliced onions to the middle casserole layer. You can also combine dehydrated carrot or golden beet slices with the potatoes. Or use dehydrated sweet potatoes instead of white potatoes. Mix up the cheeses used. Add a bit of smoked cheddar or Gouda for an assertive flavor, Pepperjack for a spicy casserole, or Monterey Jack for a milder dish.
Cheesy Ham Casserole – with Dehydrated Potatoes
- 2 cups dehydrated potato slices
- 2 Tablespoons butter
- 3 Tablespoons flour
- 1 12 ounce can evaporated milk, 2%
- 1 cup shredded cheese any kind pr combination that melts
- 1/2 cup hot water
- black pepper to taste
- 2 cups chopped ham
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8 x 8-inch baking pan and set aside.
- Place sliced potatoes in a large bowl and cover the potatoes with boiling water. Let sit while making the cheese sauce.
- To make the cheese sauce: Melt the butter in a 2-quartsaucepan over medium-low heat. Add flour and stir to combine.
- Stir in the milk and continue stirring until sauce has thickened. Add cheese and stir until melted.
- Add the ½ cup hot water to the sauce and stir until well combined. Add black pepper to taste.
- Drain the potato slices and layer one half in the baking pan. It's ok if the slices are not fully hydrated. They will continue to get soft while baking. Top with the ham if using, and one half of the cheese sauce. Layer the remaining potato slices and top with the remaining cheese sauce.
- Cover the casserole and bake for 30 minutes. Uncover, and bake for an additional 30 minutes.
- Let sit for 5 minutes before serving.