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Prep 20min
Total60min
Servings6
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Ingredients
2
tablespoons butter or margarine
1
clove garlic, finely chopped
2
lb round white potatoes (about 4 medium), peeled and thinly sliced
1/2
lb fully cooked ham, cut into 1/2-inch pieces (about 2 cups)
1
cup shredded American-Cheddar cheese blend (4 oz)
3
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon pepper
1
pint (2 cups) half-and-half
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Steps
1
In 4-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute, stirring occasionally, until softened. Remove from heat. Stir in potatoes, ham, cheese, flour and pepper.
2
Pour half-and-half over potato mixture. Heat to boiling over medium-high heat; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender.
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We do not recommend using low-fat or nonfat milk instead of the half-and-half because it can curdle when heated.
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