Ingredients
2 pounds red potatoes, peeled and cubed1 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1 tablespoon canola oil1/3 cup all-purpose flour1/4 teaspoon dried thyme1/4 teaspoon pepper2 cans (12 ounces each) fat-free evaporated milk1 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided2 tablespoons Dijon mustard1-1/2 pounds fully cooked lean ham slices, cut into strips1 package (16 ounces) frozen sliced carrots, cooked and drained1/4 cup minced fresh parsley
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
Meanwhile in a large nonstick skillet, saute onion and peppers in oil until tender. Stir in the flour, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and mustard. Cook and stir until cheese is melted.
Fold in the potatoes, ham, carrots and parsley. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese.
