Cheesy Au Gratin Potato Ham Frittata Recipes

CHEESY HAM AND POTATO FRITTATA

Steps:

• Cook and stir onions and peppers in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender.
• Add water, milk, Potatoes and Au Gratin Sauce Mix; stir until blended. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 12 to 15 min. or until potatoes are tender, stirring occasionally. Remove from heat.
• Stir in VELVEETA Cheese Sauce, then ham. Add eggs; mix well. Cover; cook on low heat 15 min. or until knife inserted in center comes out clean. Remove from heat. Let stand 5 min. before serving.

HAM AND POTATOES AU GRATIN

Steps:

• In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

CHEESY AU GRATIN POTATOES

Steps:

• Heat oven to 375°F.
• Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.
• Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
• Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.
• Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

HAM AND POTATO FRITTATA

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside., In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside. , In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set. , Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.

HAM AND POTATOES AU GRATIN

Steps:

• Combine potatoes, ham and onion in a greased 1 qt casserole dish and set aside.
• Melt butter in a med saucepan over med heat.
• Stir in flour until smooth.
• Gradually add milk, stirring constantly until mixture thickens and bubbles.
• Add cheese, salt and pepper.
• Stir until cheese melts.
• Pour over potatoe mixture and stir gently to mix.
• Bake in a 350 degree oven for 35 to 40 minutes or until bubbly.

CHEESY HAM & POTATOES AU GRATIN

Steps:

• Boil water in large dutch oven and cook potatoes 15 minutes, until tender.
• Melt butter in a med saucepan over med heat.
• Stir in flour until smooth. Add onions and cook 3-5 minutes until translucent.
• Gradually add milk, stirring constantly until mixture thickens and bubbles.
• Add cheese, salt and pepper.
• Stir until cheese melts. Add cream of mushroom soup and combine.
• Pour over potatoe mixture and stir gently to mix. Add ham and gently stir
• Bake in a 350 degree oven for 35 to 40 minutes or until bubbly.

CHEESY AU GRATIN POTATO & HAM FRITTATA

Steps:

• Use large skillet to prepare Potatoes following Basic Directions-Top of Stove, adding ham, peppers, onions and garlic along with the Seasoned Potatoes.
• Add Cheese Sauce; stir gently until blended.
• Stir in eggs; cook until knife inserted in center comes out clean.

CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
• Dice the potatoes and place in the prepared baking dish.
• Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
• Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.

HAM, CHEDDAR, AND POTATO GRATIN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
• In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
• Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
• Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

MOM'S AU GRATIN POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel and slice potatoes into thin rounds.
• Melt butter in a saucepan over medium heat. Saute green onions in hot butter until tender, 3 to 4 minutes. Stir sour cream, condensed chicken soup, Cheddar cheese, and salt into onion mixture until completely combined.
• Preheat oven to 375 degrees F (190 degrees C).
• Arrange potato slices in the bottom of an 8x8-inch baking pan. Pour cheese sauce over potatoes.
• Bake in the preheated oven until brown around the edges, about 45 minutes.