Try this Creamy Potatoes with Ham recipe, or contribute your own.
- Carbohydrate 0.5632 g
- Cholesterol 46.2 mg
- Fat 14.5816 g
- Fiber 0 g
- Protein 10.956 g
- Saturated Fat 9.28048 g
- Serving Size 1 1 Serving (82g)
- Sodium 273.24 mg
- Sugar 0.5632 g
- Trans Fat 0.754600000000002 g
- Calories 177 calories
Step-by-step
- Preheat oven to 350F.
- Mix all ingredients together in a large bowl-place mixture into a 9 x 13 casserole dish sprayed with cooking spray.
- Bake for 50 to 60 minutes until potatoes are tender.
Traditional potato au gratin dishes rely on carefully layered raw slices and heavy cream that must reduce slowly to thicken. This casserole takes a direct approach by binding frozen potatoes and cured ham inside a pre-mixed dairy emulsion. Combining condensed soup with cultured sour cream creates a high-moisture matrix that prevents the cubed ham from drying out during prolonged heat.
Starch management dictates the success of this formulation. Frozen hash browns contain added water from the blanching process prior to packaging. This moisture releases during baking and thins the surrounding sauce if not balanced by sufficient dairy solids. Shredded cheddar cheese contains milk proteins that coagulate at 130F, forming a cohesive protein web that traps the released moisture and rendered animal fats. Stirring the mixture thoroughly before transferring it to the 9x13-inch baking dish ensures the melted margarine coats every potato surface, preventing localized scorching.
Texture relies entirely on moisture control and heat duration. Exceeding the sixty-minute baking window causes the sour cream proteins to curdle and release free whey, turning a smooth sauce into a grainy mixture. Test donateness by inserting a paring knife into the center of the dish; zero resistance indicates the starch cells have fully gelatinized. Allowing the casserole to rest ten minutes post-bake drops the internal temperature enough for the melted cheese and starches to set firmly.
