Ham Artichoke And Potato Gratin Recipes

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HAM AND POTATOES AU GRATIN



Ham and Potatoes Au Gratin image

This is one of the dishes Grandma served to our family during the holidays. Now, when the family gathers and I prepare this for my grandchildren, memories of those special times at Grandma's house fill my mind. I usually double this recipe, because the leftovers are fabulous when warmed in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2 cups sliced peeled potatoes, cooked
1 cup diced cooked ham
1 tablespoon finely chopped onion
1/3 cup butter, cubed
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup shredded cheddar cheese
3/4 teaspoon salt
Dash white pepper
Minced fresh parsley

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.

Nutrition Facts : Calories 872 calories, Fat 59g fat (37g saturated fat), Cholesterol 204mg cholesterol, Sodium 2526mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.

LEFTOVER HAM -N- POTATO CASSEROLE



Leftover Ham -n- Potato Casserole image

An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!

Provided by SweetT

Categories     Main Dish Recipes     Pork     Ham

Time 1h15m

Yield 6

Number Of Ingredients 10

6 small potatoes, peeled and cubed
3 tablespoons butter
2 cups cubed fully cooked ham
1 small onion, finely chopped
¼ cup butter
3 tablespoons all-purpose flour
1 ½ cups milk
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese
¼ cup bread crumbs

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.

Nutrition Facts : Calories 577.7 calories, Carbohydrate 40.3 g, Cholesterol 104.9 mg, Fat 35.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 20.2 g, Sodium 973.7 mg, Sugar 5.2 g

HAM, CHEDDAR, AND POTATO GRATIN



Ham, Cheddar, and Potato Gratin image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups (12 fluid ounces/375 milliliters) chicken broth
1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream
3 cloves garlic
5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage
1 center-cut ham steak, about 1 1/4 pound (625 grams), or 1 1/4 pound (625 grams) good-quality baked ham, cut into slices about 1/2 inch (12 millimeters) thick
4 large baking potatoes, about 3 pounds (1.5 kilograms) total weight, peeled and thinly sliced
1/2 pound (250 grams) sharp cheddar cheese, finely shredded
Ground pepper

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.

HAM, ARTICHOKE, AND POTATO GRATIN



Ham, Artichoke, and Potato Gratin image

Provided by Bruce Aidells

Categories     Cheese     Dairy     Potato     Vegetable     Appetizer     Breakfast     Brunch     Side     Dinner     Lunch     Buffet     Casserole/Gratin     Meat     Ham     Artichoke     Root Vegetable     Fall     Winter     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield 10 to 12 servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
Coarse kosher salt
3 pounds russet potatoes, peeled, thinly sliced (1/8 to 1/4 inch thick)
1 1/2 pounds 1/8-inch-thick ham slices
2 8-ounce boxes frozen artichoke hearts, thawed, halved lengthwise
2 1/2 cups (packed) coarsely grated Comté cheese (about 10 ounces)
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine
1 1/2 tablespoons all purpose flour
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes. Set aside.
  • Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed. Layer 1/3 of ham over. Scatter 1/3 of leeks over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside. Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese. Cover with remaining potato slices, ham, leeks, and artichoke hearts.
  • Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over. Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.

HAM, CHEDDAR AND POTATO GRATIN



Ham, Cheddar and Potato Gratin image

Provided by Food Network

Number Of Ingredients 8

1 1/2 cups chicken broth
1/2 cup heavy (double) cream
3 cloves garlic
5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage
1 center-cut ham steak, about 1 1/4 pounds, or 1 1/4 pounds good quality baked ham, cut into slices about 1/2-inch thick
4 large baking potatoes, about 3 pounds total weight, peeled and thinly sliced
1/2 pound sharp cheddar cheese, finely shredded
Ground pepper

Steps:

  • Preheat an oven to 375 degrees. Butter a shallow 3 quart 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 of baked ham into 1/2-inch dice. Arrange 1/3 of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and 1/3 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 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.

HAM 'N' POTATO AU GRATIN



Ham 'n' Potato Au Gratin image

The comforting flavor of ham and potatoes can't be beat. This is a nice recipe to share at covered-dish dinners-it's a meal in itself.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup chopped green onions
1/4 cup chopped green pepper
2 tablespoons butter, divided
3 cups diced peeled potatoes, cooked
1 pound fully cooked ham, cubed
1/4 cup mayonnaise
1 tablespoon all-purpose flour
1/8 teaspoon pepper
3/4 cup whole milk
1 cup shredded cheddar cheese

Steps:

  • In a skillet, saute onions and green pepper in 1 tablespoon butter until tender. Combine onions and pepper with potatoes, ham and mayonnaise; pour into an ungreased 11x7-in. baking dish., In a saucepan, melt remaining butter. Stir in flour and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 1 minute. Stir in cheese just until melted. Pour over potato mixture. Cover and bake at 350° for 30 minutes or until bubbly.

Nutrition Facts : Calories 287 calories, Fat 18g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 891mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

HAM AND AU GRATIN POTATOES



Ham and Au Gratin Potatoes image

Make and share this Ham and Au Gratin Potatoes recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium potatoes, peeled and sliced
1 medium onion, chopped
1 1/2 cups diced ham
1 cup shredded American cheese
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 teaspoon thyme

Steps:

  • In 9x13 casserole dish layer 1/2 the potatoes, onion, ham, and cheese.
  • Repeat layers.
  • Mix soup, milk, and thyme.
  • Pour over top. Cover with foil.
  • Bake at 370* for 1 hour 15 minutes or until potatoes are done.

POTATO AND ARTICHOKE GRATIN



Potato and Artichoke Gratin image

Categories     Milk/Cream     Onion     Potato     Side     Bake     Casserole/Gratin     Artichoke     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

2 tabl (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
2 pounds russet potatoes, peeled, cut into 1/4-inch thick slices
2 teaspoons chopped fresh thyme
1 1/4 teaspoons salt
Freshly ground black pepper
2 8-ounce packages frozen artichoke hearts, thawed, halved lenghtwise
1 1/2 cups whipping cream
1 1/2 cups half and half

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt butter in skillet over medium-high heat. Add onion and garlic; sauté until soft. Spread onion mixture in prepared dish. Top with half of potatoes. Sprinkle with teaspoon thyme, half of salt, and pepper. Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and artichokes. Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.

HAM, ARTICHOKE, AND POTATO GRATIN



Ham, Artichoke, and Potato Gratin image

By Bruce Aidells. Published Feb. 2010 Bon Appetit. Read More http://www.epicurious.com/recipes/food/views/Ham-Artichoke-and-Potato-Gratin-357260#ixzz1gvNXQxPZ

Provided by Queen Dana

Categories     Ham

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1/4 cup butter
4 cups thinly sliced leeks (white and pale green parts only, about 4 large)
coarse kosher salt
3 lbs russet potatoes, peeled, thinly sliced (1/8 to 1/4 inch thick)
1 1/2 lbs ham slices, 1/8-inch-thick
2 (8 ounce) boxes frozen artichoke hearts, thawed, halved lengthwise
2 1/2 cups packed coarsely grated comte cheese (about 10 ounces)
1 1/2 cups low sodium chicken broth
1/2 cup dry white wine
1 1/2 tablespoons all-purpose flour
1 teaspoon coarse kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 400°F Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes. Set aside.
  • Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed. Layer 1/3 of ham over. Scatter 1/3 of leeks over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside. Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese. Cover with remaining potato slices, ham, leeks, and artichoke hearts.
  • Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over. Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.

Nutrition Facts : Calories 263, Fat 9.3, SaturatedFat 4.2, Cholesterol 42.5, Sodium 959.2, Carbohydrate 30.6, Fiber 5.3, Sugar 2.2, Protein 13.9

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