With just three ingredients, Ann’s ham and potatoes is a filling, crowd-pleasing, comforting meal that tastes like it took twice as long to make.
I was a pretty picky eater when I was younger. Like, really picky. So picky that my stepmom had me make a list of foods I’d eat and tape it to the inside of a cabinet.
It was entirely an issue of declaring that I didn’t like something even though I’d never tried it. I don’t remember why I was so afraid to venture out and try new foods, but I was, so I didn’t. Even with my picky palate, her ham and potatoes was one of my favorite things to eat.
Confession: my range of foods might have expanded exponentially in the last 10 or 15 years, but this dish still ranks right up there as one of my favorites. Part of the allure is that peaceful feeling you get when you revisit a childhood classic. This recipe reminds me of simpler times and evenings with family.
While this meal might not evoke those same feelings for you, it’s still pretty much guaranteed to be a hit. The potatoes are cut thinly so they cook through and get soft. The ham is layered on top of the potatoes, ensuring the juices drip down and flavor the potatoes. Each potato-and-ham layer is topped with cheese that gets perfectly melted and gooey. Add a touch of salt and pepper and you’re done.