A few years ago, I was browsing Grandma Clara’s recipe collection in search of some ideas. Although Grandma’s “Carrot Cookies” were tasty, the recipe lacked color, texture, and zip. The carrots were supposed to be cooked in the original recipe, but this seemed to lessen their flavor. Therefore, I added fresh carrot garnishes to the top to complete them, making them vivid and vibrant for celebrations and holidays. Salt in the form of flakes is very wonderful.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- 5 Yukon Gold potatoes, peeled and thinly sliced
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 cup shredded sharp Cheddar cheese
- 1 ½ cups cubed fully cooked ham
- 1 quart heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes, onion, garlic, Cheddar cheese, and ham in a 9×13-inch baking dish. Gently stir until well combined. Pour cream over the potato mixture.
- Bake in the preheated oven until the potatoes are tender, about 1 hour.
Nutrition Facts
| Calories | 607 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 195 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 33 g |
| Sodium | 482 mg |
| Sugars | 1 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
Potatoes weren’t done. They were very thinly sliced. Liquid did not cook down. Supper runny. Too many onions. Really disappointing.
I prefer to use cream of mushroom soup, much more flavour, and oh so good the next day
It was a decent jumping off recipe but I did have to tweak it to come out right.
It was ok. I made the recipe without change. VERY rich. I will cut the heavy cream in half next time.
The propotions are way off. It was soupy and boiled over. Once i took the suggested tin foil off it didnt. the only difference with mine is I use Velveeta. I had to use a brick and a half of Velveeta. also it adjust the proportions when you change the serving amounts but didn’t adjust the time. Stir and dont cover. Add more cheese..
Delicious!
This was absolutely delicious and the family loved it. I used our leftover honey-baked ham from Easter so there was slightly more ham than the recipe called for, but it turned out great.
Made this tonight. Followed the directions as is. I had my slicer on more of a medium setting because my thin is too thin. Took longer to bake but that allowed the sauce to thicken. The only thing I would change is…I think it needs black pepper.
Very easy to make and a great way to use some of that left over ham from Thanksgiving.
What a soupy mess. Sorry, but will not make again.
Way too soupy! Followed the recipe and ended up having to double the cooking time! It was still extra juicy and barely edible. Never again!
Very good but I used only a pint of heavy cream and 1/2 cup milk.
This is my favorite recipe so far! I absolutely love it. My kids are picky eaters and they all love it too. I get a lot of compliments on this dish. Thanks for the recipe!
I didn’t have any heavy cream, so I used whole milk instead. It came out very watery and even though I added extra cheese every layer, it didn’t help absorb the liquid. I did add extra minced garlic per every layer and it did have a good taste. The next time, I think I would add some flour per layer and that may absorb the extra liquid from the milk.
loved this simple, comfort food recp. added some more cheese on top and tossed the taters w a few spices, but it was great. the fam agreed
This is so easy, a little time consuming, for the results it yields. I was worried at first about pouring heavy cream over top but I am a believer now! I just filled my 9×13 full of sliced potatoes and added the remaining mixture and stirred from there in order to prevent an off ratio! I also bought a big hunk of ham and sliced it up by hand as well. This is a family pleaser and great lunch or dinner.
Yum, this was fantastic. Made this the other day, and we loved it. A great way to use up some leftover ham that I had. Will make this again and again.
Easy recipe and very tasty! Would make again…
I didn’t want it runny, so I made a roux on the stove with flour and half & half. It poured over the top very well, and the dish turned out wonderfully, and was even better the next day.
Delicious, definitely needs double the time to cook
The family LOVED it! I added fresh mushrooms and it was yummy!