In a large skillet, melt 3 tablespoons butter over medium heat. Add garlic, onion salt and black pepper. Toss in potato chunks. Cook, for 15 minutes, turning occasionally. Sprinkle with herbs. Push potatoes toward edge of skillet. Add ham to center of skillet. Cook for 5 minutes more or until potatoes are tender and ham is light brown, turning occasionally.
Looking for a tasty way to use leftover holiday ham? Top slices with crisp pan-fried potatoes and a velvety, rich sauce that will remind you of classic cheese fondue. Adding the cheese gradually is the key to making a smooth sauce.
Servings and Ingredients
|6 tbsp. Hy-Vee unsalted butter, divided|
|1 clove(s) garlic, minced|
|¼ tsp. Hy-Vee onion salt|
|¼ tsp. Hy-Vee ground black pepper|
|1 lbs. red potatoes, cut into 1-inch chunks|
|1 tbsp. fresh herbs, chopped, such as: rosemary, thyme, and/or parsley|
|1 lbs. fully cooked ham, cut into large pieces|
|3 tbsp. Hy-Vee all-purpose flour|
|1 ¾ c. Hy-Vee skim milk|
|¼ c. dry white wine|
|¼ c. shredded Gruyère cheese|
|¼ c. Hy-Vee shredded Parmesan cheese|
|¼ tsp. ground white pepper|
|Fresh thyme sprigs, optional|
Things To Grab
- Large skillet
- Medium saucepan
- 2-cup microwave-safe measuring cup
Meanwhile, in a medium saucepan heat 3 tablespoons butter over medium heat until melted. Whisk in flour until smooth. Cook over medium heat for 5 minutes or until mixture turns light golden, whisking continuously.
While cooking flour mixture, heat milk and wine in a 2-cup microwave-safe measuring cup for 2 minutes in microwave. Add hot milk mixture, 1 cup at a time, to flour mixture in pan, whisking continuously until very smooth. Bring mixture to a boil. Cook for 5 minutes, whisking constantly. Remove from heat. Gradually whisk in cheeses until melted. Add white pepper; continue whisking until smooth.
- Serve ham and potatoes topped with sauce. If desired, garnish with thyme sprig.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 130mg
- Sodium: 1620mg
- Total Carbohydrates: 33g
- Protein: 33g