1 clove garlic, minced
1/3 cup chopped green onions
1/3 cup GREY POUPON Dijon Mustard
2/3 cup shredded Cheddar cheese, divided
2 tablespoons chopped parsley
2 pounds potatoes, thinly sliced (about 6 medium)
1 1/2 cups diced cooked ham
2 tablespoons margarine or butter
1 1/2 cups light cream or half-and-half
1. Cook and stir green onions and garlic in margarine or
butter in medium saucepan until tender. Reduce heat to low and
stir in cream, mustard and 1/3 cup Cheddar cheese; cook and
stir until cheese melts and mixture is smooth. Remove from
heat and stir in 1 tablespoon parsley.
2. Layer 1/3 each of the potatoes, ham and cream sauce in
greased 9-inch square baking dish. Repeat layers twice, ending
with cream sauce. Sprinkle top with remaining cheese.
3. Bake, covered, at 375 degrees F for 45 minutes. Uncover;
bake 15 or 20 minutes more or until potatoes are tender. Let
stand 5 minutes before serving; garnish with remaining
parsley.
