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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Ham and Vegetables Mornay Recipe

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This recipe for Ham and Vegetables Mornay is from Supermom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/4 pounds potatoes, peeled and cut up (7 medium)
1 beaten egg or 2 beaten egg yolks
2 tbsp. snipped chives or sliced green onion with tops
Paprika
1 (10 oz.) pkg. frozen mixed vegetables or 2 cups
3 tbsp. butter or margarine
3 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. ground nutmeg
1-1/2 cups milk
1/2 cup shredded Swiss cheese (2 oz.)
1 tbsp. grated Parmesan cheese
2 cups cubed fully cooked ham
1 tbsp. butter or margarine, melted
Directions:
Directions:
In saucepan cook potatoes in boiling salted water to cover until tender, 15-20 minutes; drain. Mash with potato masher or electric mixer on lowest speed. Stir beaten egg or egg yolks and chives or green onion into potatoes; season to taste with a little salt and pepper. Spread potato mixture on bottom and sides of a 2-quart casserole to form a shell; sprinkle top edges with paprika.

Cook frozen mixed vegetables according to package directions; drain and set aside.

In saucepan melt the 3 tbsp. butter, blend in flour, salt, white pepper, and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss and Parmesan cheese; stir until melted. Stir in cubed ham and cooked vegetables.

Spoon sauce mixture into potato-lined casserole, being sure mixture is below edge of potato shell. Brush exposed surface of potatoes with the melted butter.

Bake, uncovered, at 375º until mixture is heated through and potatoes are lightly browned; 30-35 minutes.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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