The Ham and Pesto Pizza I made in July was a real hit in the house. At the grocery store today I bought another Schneiders Ham because I wanted to create another recipe ready in 15 minutes. At home I opened the fridge and found leftover potatoes from last night. I started thinking that this would be really good as a crust for my recipe. I sliced them and placed them in my baking dish. A wine and cheese béchamel with ham topped the potatoes. Then I added more cheese and placed my Ham and Cheese Pie in the oven to broil.
Dinner was served in 15 minutes. We ate green beans on the side. My sons really enjoyed this recipe and we had leftovers for tomorrow. If you don't like wine you could replace it with chicken broth.
1 1/2 cup Schneiders Ham, cubed
5-6 potatoes, cooked and sliced
3 tbsp butter
1/2 small onion
3 tbsp all-purpose flour
1 1/4 cup milk
1/4 cup white wine
2 cups of 4 Cheese Italiano (provolone, mozzarella, romano, emmenthal)
1- Slice potatoes and place in a baking dish or pie plate. Reheat in the microwave until warm.
2- In a large pan, melt the butter over medium heat. Add the onions and cook 2 minutes stirring constantly. Add the flour and whisk for one more minute.
3- Slowly add the milk and whisk constantly for 1 minute.
4- Add the wine and whisk another minute until the sauce becomes thick and creamy. Add the ham and one cup of cheese. Whisk for one or two more minutes until the cheese has melted.
5- Place the sauce on top of the potatoes. Cover with the remaining one cup of cheese.
6- Broil in the oven and serve.
Please note that when making béchamel you have to whisk constantly and your sauce will not taste like flour.
Disclosure: I am a member of the MLF Connects program. As part of my participation in this program I have received compensation, however all opinions on La Cuisine d'Hélène are my own.