Potato and Ham Casserole with Asiago Cheese

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless
  • 4 slices Ham

• Produce

  • 4 stalk Scallions
  • 4 Yukon gold potatoes, large slices thin yellow

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Dairy

  • 1 cup Asiago cheese
  • 1/4 cup Butter
  • 1/2 cup Heavy cream

Found on whatsinthepan.com

Ingredients

• 4 large Yukon Gold potatoes (yellow), peeled and cut into thin slices
• 4 boneless skinless chicken breasts, cut into cubes
• 4 slices of ham, cut into squares
• 1/4 cup butter (equals to 1/2 stick or 4 tablespoons)
• 1/2 cup heavy cream
• 1 cup shredded Asiago cheese (can use Cheddar too)
• 4 stalk scallions, green part cut into small circles
• Salt to taste
• Pepper to taste

Directions

• Heat oven to 375 degrees.
• Spread the potatoes in a large (about 9 x 13 inches) casserole, sprinkle this first layer abundantly with salt and pepper.
• Add chicken on top of the potatoes, also in one single layer. Salt and pepper the chicken layer as well.
• Now evenly spread butter pieces, ham and cheese across the entire surface. Sprinkle with scallions.
• Pour the heavy cream over top of casserole. Salt and pepper this layer.
• Cover the casserole with aluminum foil, place it in the oven (on the second shelf from the bottom) and bake for 60 minutes. Uncover the pan and bake for another 30 minutes. Remove from the oven and serve immediately.