Roast with ham, vegetables and cheese

Table of contents:

Roast with ham, vegetables and cheese
Roast with ham, vegetables and cheese


  • 2 cups potatoes, peeled and diced
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 3 glasses of water
  • 3 tablespoons butter
  • 2 cups diced ham
  • 2 tablespoons bell pepper, chopped
  • 2 teaspoons onion, chopped
  • ¼ cup butter
  • 3 tablespoons flour
  • 1 cup fresh milk
  • 1/8 teaspoon s alt
  • 1/8 teaspoon black pepper
  • 1 cup grated cheese
  • ½ cup breadcrumbs


Heat the oven to 180 degrees. Place the potatoes, celery, and carrot in a large pot and cover with water. Bring to a boil on the stove. Reduce to medium-low and simmer for 20 minutes until tender. Drain.

In a pan, melt 3 tablespoons of the butter over medium heat. Fry the ham and the pepper together with the onion for 5 minutes until they soften. Transfer together with the potatoes and other vegetables to a baking tray.

Melt the remaining ¼ cup butter in a clean pan. Dissolve the flour in it to a smooth mixture for about 3 minutes. Stir gently and add s alt and pepper. Once it starts to thicken, add the cheese and stir until melted. Pour the resulting sauce over the ham and vegetables. Sprinkle breadcrumbs on top.

Bake in preheated oven for about 30 minutes or until golden.

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