A Creamy Scalloped Potato, Ham and Pea Casserole

Today is National Have a Coke Day. I actually had to look that one up – you see, when I was a girl if someone said “Have a Coke” they didn’t necessarily mean Coca-Cola so much as a soft drink. There was 7-Up and Coke – the generic name brads for clear and colored sodas. So for the record, National Have a Coke Day is in reference to the All-American beverage, Coca-Cola.

There really are 4 kinds of people in America. Those loyal to Coke, those loyal to Pepsi, those who say there is no difference and drink whatever is on sale, and those who simply don’t like soda of any kind. I am almost in that last group. With a Pepperoni Pizza I have to have a Root Beer. It’s a father-daughter tradition. Burgers are okay with Pepsi. And Coke is consumed when even water isn’t available. I have an ex-brother-in-law who would say he’d rather die than drink a pepsi. To each their own, and that’s all I’ve got to say on the Soda subject. On to other things . . .

What is it about Ham and Cheesy Potatoes that just go together so well? At Christmas and Easter, be it as a part of a pot luck or something I work into our meal plan at home, Ham and AuGratin or Scalloped Potatoes are a must. Often I’ll buy a pound of diced ham to add to scrambled eggs or an omelette. Since we don’t have breakfast on a regular bases, I’m always looking for other ways to use up the ham. Grinding it and created a deviled ham spread is always nice in the summer, when my guys brown-bag-it with sandwiches more often. This Ham Casserole was a big hit all the way around. Great for dinner, packed up nicely during the week for a lunch, too. Personally, I think it was the addition of not just a Cheddar Cheese, but an Irish Cheddar that made this casserole such a home run. Irish Cheddar stands out with a bit of an attitude. Enjoy!

Creamy Scalloped Potato, Ham and Pea Casserole
1 cup Irish White Cheddar Cheese, shredded
2 tablespoons Chives, minced
2 (4.7 oz) boxes Scalloped Potatoes
1 cup diced Ham
1 cup frozen Peas
4 cups Water, boiling
1 cup Heavy Cream

Heat oven to 450-degrees. Spray a glass 3-quarte casserole dish with cooking spray. Set aside. Shred Cheddar Cheese, set aside. Snip chives, set aside.

In a large bowl, place both packages of potatoes, the sauce mix from the boxes, ham, frozen peas and 1 tablespoon chives. Bring water to a boil, pour over mixture. Add heavy cream, stir until blended and sauce mix has dissolved into the liquid. Pour mixture into the baking dish.

Sprinkle shredded cheese over the potato mixture. Bake in the heated oven for about 30 minutes or until top is golden brown and the potatoes are tender. Let stand for 5 minutes while the sauce thickens. Top with remaining tablespoon of chives, serve and enjoy.

Notes: There is no need to thaw peas before adding to the casserole. They will thaw and cook while the casserole bakes. Water can be brought to a boil in a kettle or microwave.

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Not to us, O Lord, but to Your name give the glory.