This post is sponsored by Cabot Creamery Co-Operative.

Now that Easter has been celebrated, we have a fair amount of ham leftover. Never a bad problem to have, if you ask me. This year, I wanted to do something a little extra special with the leftovers and this dish is just that. Comforting, bubbly, spicy and it hits all the right notes of flavor! 

While the ham usually takes center stage, it’s definitely been moved to the role of supporting actor here. Hands down, the main star of this dish is the bold and delicious Habanero Cheddar Cheese from Cabot Creamery Co-Operative! I absolutely love Cabot and their entire line of cheeses…because the farm families that own the co-operative put so much love into what they do.  This particular cheddar is boldly spiced and works so nicely with the salty ham. What’s more; now more than ever, they’re honoring their retail partners who put Cabot on their shelves or online. Their farmers are dedicated to making sure that those on the front lines have nutritional support, healthy cows that produce the rich, buttery milk used to make Cabot’s award-winning cheese and dairy products. You can read more about how they’re supporting volunteers during these times here.

This dish comes together with just a few simple steps + an hour bake in the oven. Serve it with a warm crusty loaf of bread and a salad and you’ve got yourself the most delicious dinner that will excite your family. Who said leftovers are boring? Certainly not in this case!

Be sure to head to their site to find a way you can purchase their cheeses, support the farmers in their co-op, and grab these delicious cheeses for your snacking and cooking pleasure!

Happy cooking from my kitchen to yours!! 

Cabot 3


  • 4 large baking potatoes (or 6 medium sized potatoes)
  • 1 x 8 oz block of Cabot Creamery Habanero Cheddar Cheese, shredded
  • ½ yellow onion, cut thinly into half moons
  • 1 medium sized jalapeno, finely diced
  • 2 cups whole milk
  • ⅓ cup flour (or gluten free flour)
  • 1 cup ham, cubed
  • 1.5 tsp each of Salt + Pepper 
  • Chives for garnish (optional)

Cabot 2


  1. Preheat your oven to 350. Spray a 7×9” or 9×9” pan with nonstick spray. Set aside.
  2. Pre-cut your onion and jalapeno and ham. Measure out your milk and add the flour then whisk it together until no lumps remain. Grate the block of habanero cheese. Set aside.
  3. Peel your potatoes + use a mandolin or equally slice potatoes into quarter to half inch thick rounds.
  4. In a medium saute pan on your stovetop, add the milk/flour mixture, salt + pepper and cook over medium heat, whisking constantly until it starts to thicken. About 5 minutes. Turn the heat down to low and add in the shredded cheese. Whisk until the cheese melts and remove from heat.
  5. Layer half of the sliced potato rounds, ham, onions and jalapenos on the bottom of the sprayed pan. Spoon half the cheese sauce over the ingredients and then top with remaining potatoes, ham, jalapenos and onions. Pour remaining cheese sauce over the dish and use a spoon to evenly distribute the cheese sauce throughout the dish.
  6. Bake for 60 minutes, until a knife inserted in the middle can easily slide through the potatoes. (Tent with aluminum foil for the first 35-40 minutes of bake time.)
  7. Top with finely diced chives + serve hot.

Cabot 8

Cabot 7

Cabot 5

Be sure to tag me if you make this recipe on Instagram
@girlmeetskitchen and use #girlmeetskitchen !


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