Friday, August 12, 2011

Creamed Potatoes and Ham Recipe

This dish is great for four to six people as a luncheon dish when accompanied by a green salad.
4 to 6 medium sized potatoes
1-1/2 cups light cream
1 T. cornstarch
1/4 t. ground nutmeg
Salt and pepper to taste
1 cup ground ham
3/4 cup shredded Swiss cheese

Boil the potatoes in their skin until tender, cool enough to handle, then peel them and cut into 3/4-inch cubes. Place in a hot serving or baking dish to keep warm. In a medium saucepan, blend the cream with the cornstarch, add the nutmeg, salt and pepper and cook until thickened, stirring constantly. Add the cheese and ground ham and cook until the cheese is partly melted. Pour over potatoes. Sprinkle with a little parsley, if desired. Serve hot.

No comments:

Post a Comment