Ham and Cheese Casserole
An easy classic combination of diced ham, potatoes and cheese with a tangy sauce.
monterey jack cheese
scallions, spring or green onions
with tops, sliced
dill weed, dried
or dill seed
center cut, diced
thinly sliced, cooked
Preheat oven to 325℉ (160℃).
In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill; set aside.
In a saucepan, melt the butter, stir in the flour to make a roux, then gradually whisk in the milk.
Cook over medium heat, stirring constantly until thickened, about 5 minutes. Add a pinch of nutmeg (optional).
Remove from heat and fold in the yogurt.
In a shallow baking dish, layer ⅓ of potatoes, ½ cheese mixture, ½ diced ham and ½ of yogurt mixture.
Repeat, making the top layer the last ⅓ of the potatoes.
Sprinkle Swiss cheese over top of casserole.
Bake 30 to 35 minutes.