Wake-Up Potato and Ham Casserole

  • Yield 8 servings

Thinly sliced Yukon Gold potatoes and deli ham make this brunch dish a snap.

High Cotton Food Styling & Photography


3 large Yukon Gold potatoes, thinly sliced
1 1/2 cups thinly sliced Black Forest ham
2 cups shredded Colby-Jack or Cheddar cheese, divided
1 egg
8 egg whites
1 cup 2% reduced-fat milk
1/2 teaspoon dried thyme
2 chopped green onions
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dry mustard


  1. Preheat oven to 325F. Spray a 13 x 9-inch nonstick casserole dish with cooking spray.
  2. Arrange one-third of the sliced potatoes over bottom of pan. Layer 1/2 cup ham over potatoes and sprinkle 1/2 cup cheese over ham. Repeat layers twice.
  3. Whisk egg and egg whites in a medium bowl until well blended. Stir in milk, thyme, green onions, salt, pepper and mustard; mix well. Pour evenly over ham and cheese.
  4. Cover with foil and bake 1 hour and 40 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake 5 minutes longer, or until edges are golden and a knife inserted near the center comes out clean.

Recipe by Marsha Baker, Pioneer, Ohio.



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