- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 15 g
- Cholesterol
- 44 mg
- Sodium
- 873 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 15 g
- Cholesterol
- 44 mg
- Sodium
- 873 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Add the butter to a large heavy skillet. Once foaming and melted, add the garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.
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