real life foodie adventures

I admire people who have the willpower to give up carbs. That whole “don’t eat anything white” thing? Yeah. Not this girl. I figure I’m doing well to be making the conversion over to more whole grains in my breads and my pasta… even sneaking it into my sweets here an there. But to give up all things white forever and ever, amen? Oh, to have such strength.

It would be hard enough to face life without a crusty piece of french bread or a plump, buttery biscuit here and there. But a world without potatoes? I can’t imagine. Roasted, mashed, baked, hashbrowned, scalloped, chowdered… I love them any which way. That’s why, when Tempered Woman announced the category for this month’s Homegrown Gourmet was potatoes, I knew immediately what my entry would be.

This recipe is all about homegrown comfort food. My mom has been making this literally for as long as I can remember. I think it was an adaptation from something originally published in the cookbook that came with her crockpot but, over the years, she’s modified to be much, much easier. It’s the first thing I think of when there’s leftover ham in the house (and, truth be told, it’s the same recipe I promised you for using up your leftover Easter ham… I just never got around to writing it up). It’s also a good reason to go ahead and MAKE a ham (it’s easy… you can even do it in the crockpot). And, if all else fails, it works fine with the pre-cubed ham that you can pick up at the supermarket.

(Carb lovers - be sure to server this with a big slice of french bread… it’s the perfect thing for mopping up the bottom of your bowl!)

Dad’s Ham and Potatoes
6 medium potatoes
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
2 cups milk
1 teaspoon Worcestersire sauce (more to taste)
2 cups cooked ham, cubed
2 cups sharp cheddar cheese, shredded
salt and pepper to taste

Peel potatoes. Cube and place in a medium to large pot. Cover with cool water and place over medium-high heat. Bring to a slow boil and cook until just fork tender. Drain.

When potatoes are nearly done, melt butter in a large skillet. Stir in flour and salt and cook for 3-4 minutes. Whisk in milk. Stir constantly until mixture has thickened. Reduce heat and stir in Worcestershire sauce.

Add in the drained potatoes, ham, and cheese. Mix thoroughly ensuring sauce coats all of the potatoes. Adjust seasonings and enjoy. (Serves four to six.)