Easy casserole makes most of leftover ham, early spring produce

This time of year – the week after Easter – I always seem to have an abundance of leftover ham.

The same goes for the first crops of the season: Baby potatoes and spring onions.

Ham, potatoes and onions are a classic casserole combination, smothered in a rich, creamy sauce and topped with cheese. This version is sort of like upgraded scalloped potatoes with lots of ham. The baby potatoes cook faster than their mature counterparts and almost melt into the sauce.

Glazed carrots (recipe at bottom of post) are a perfect seasonal accompaniment to this hearty main dish.

Ham and baby potato casserole

Make 4 to 6 servings

Ingredients:

Butter or cooking spray to prepare baking dish

3 cups baby potatoes, thinly sliced

2/3 cup spring onions, thinly sliced

3 cups cooked ham, diced

3 tablespoons butter or margarine

3 tablespoons flour

1 chicken bouillon cube

1-1/2 cups milk

1 cup cheddar and/or jack cheese, grated

Instructions:

Preheat oven to 350 degrees F. Butter or spray 9-by-9-inch baking dish; set aside.

Clean baby potatoes of any eyes, but do not peel. Thinly slice potatoes and spring onions (white and green parts or white only).

In the bottom of the baking dish, layer half the potato slices. Scatter half the onion slices over the potatoes. Spread half the ham over the onions. (Reserve the remaining ham.) Top with another layer of potatoes and scatter the remaining onions over the top. Set aside.

Make sauce: Melt butter in a large saucepan. Add flour and crumbled bouillon cube. Over medium heat, stir flour-butter mixture until it bubbles. Gradually add milk, stirring constantly. Cook until the sauce thickens.

Pour the sauce over the top of the potato-ham layers, gently shaking the dish so the sauce spreads throughout. Add remaining ham around the top edge. Cover casserole with foil.

Bake covered in preheated 350-degree oven for 30 minutes. Remove foil. Top with grated cheese in the middle of the casserole. Return to the oven and bake 30 more minutes uncovered or until the potatoes are tender when tested with a thin-bladed knife.

Remove from oven and let rest 5 to 10 minutes. Serve hot.

Glazed carrots

Makes 4 servings

Ingredients:

4 large carrots, peeled and cut into coins

2 cups water

Salt

¼ cup orange juice

2 tablespoons butter

2 tablespoons brown sugar

Instructions:

Prepare carrots. In a saucepan, bring water to boil; add salt to taste (about ½ teaspoon) and orange juice. Add carrots; cover and reduce heat. Simmer until carrots are fork tender.

Drain. To carrots in saucepan, add butter and brown sugar. Cover. (Butter will melt over the carrots in the warm saucepan.) Stir to mix the butter, brown sugar and carrots.

Serve warm.