Ham Potato And Cheddar Cheese Gratin Recipes

EASY CHEESE AND HAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
• Bake in the preheated oven until the potatoes are tender, about 1 hour.

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.

HAM N CHEESE POTATO BAKE

Steps:

• In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. , Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

CHEDDAR POTATO GRATIN

Steps:

• Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
• In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
• In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
• Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

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.

HAM, POTATO, AND CHEESE GRATIN

Steps:

• In a saucepan over high heat, bring water to a boil. Add ¼-inch ham steaks or slices and simmer for 30 seconds. Remove from the heat, drain well, and set aside.
• Slice the potatoes thin, ⅛ inch thick; use a mandoline to produce even slices quickly.
• Simmer or parboil the potatoes until they are cooked half through; do this before layering them in the baking pan. (Simmering the potatoes will shorten the baking time.) Add seasonings to flavor both the potatoes and the liquid.
• Peel and smash garlic clove; rub the clove over the inside of the gratin dish (a 9-by-12-inch baking dish) then coat the inside of the dish with butter.
• Layer one-third of the potato slices evenly over the bottom of the buttered dish overlapping them slightly then season with salt, fresh ground pepper, and herbs. If you are substituting some of the potatoes with other thin sliced root vegetables such as parsnips or turnips-begin that now (but first parboil those vegetables as you did the potatoes).
• Add herbs and aromatic vegetables such as minced red onions or thin rounds of shallots or leeks atop the potatoes to evenly distribute the flavor.
• Next, layer half of the thinly sliced ham evenly over the potatoes. Again sprinkle herbs, salt and pepper, and add aromatic vegetables.
• Layer the potatoes again then add a second layer of ham before adding a final layer of evenly overlapping potatoes-even layers ensure even cooking.
• Preheat oven to 350°F.
• Pour the milk into a small saucepan and warm it over medium heat until small bubbles appear at the edge of the pan. Remove from the heat.
• In a medium saucepan melt the butter over medium heat. Stir in the flour and cook for 2 minutes stirring constantly; be careful not to brown the mix. Next, slowly stir in the hot milk and cook, stirring until the mixture thickens in about 4 to 5 minutes. Remove from the heat.
• Stir in the shredded cheese and mustard; season to taste with salt and black pepper. Return the saucepan to low heat and stir until the cheese just melts, 1 to 2 minutes.
• Pour the cheese sauce evenly over the layered potatoes and ham. Shake the pan gently to distribute the sauce evenly into the layers below. Bake uncovered until the potatoes are soft and easily pierced with a fork, the cheese is bubbling around the edges, and the top is golden brown, about 1 hour.
• Remove the gratin from the oven and let rest for 10 minutes allowing it to firm up. Serve directly from the gratin dish onto warmed plates. Serve with a green or bean salad and crusty bread or rolls.

HAM, CHEDDAR AND POTATO GRATIN

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 AND POTATO GRATIN

Steps:

• Mix the thyme, salt and pepper in a small bowl. Grate the cheddar cheese and mix lightly with the flour.
• In another bowl, mix the cream, broth and mustard.
• Cover the bottom of a buttered baking dish with a layer of potatoes.
• Sprinkle 1/3 of the spices, ham and cheese.
• Put down another layer of potatoes, then another third of the spices, ham and cheese. Then one final layer of potatoes, spices, cheese and ham.
• Pour in the liquid and bake at 350° for 30 minutes.
• Meanwhile, brown the bread crumbs lightly in a skillet with the butter.
• Sprinkle them over the potatoes and bake another 45 minutes.
• Let the dish stand for 5 or 10 minutes before serving.

HAM, POTATO AND CHEDDAR CHEESE GRATIN

Steps:

• In a saucepan over high heat, bring the water to a boil.
• Add the ham and simmer for 30 seconds.
• Remove from heat and drain well.
• Set aside.
• Oil a 9 by 13 baking dish.
• Distribute one fourth of the potatoes evenly over the bottom of the prepared dish.
• Distribute one third of the ham evenly over the potatoes.
• Top with of the remaining potatoes and then all of the remaining ham.
• Top with all the remaining potatoes, layering the slices attractively.
• Preheat the oven to 350*F (180*C) Pour the milk into a saucepan placed over medium heat and warm until bubbles appear at the edges of the pan.
• Remove from heat.
• In another saucepan over medium heat, melt the butter.
• Stir in the flour and cook,stirring constantly for 2 minutes.
• (DO not brown) Gradually stir in the hot milk and cook, stirring, until the mixture thickens, 4 to 5 minutes.
• Remove from the heat.
• Stir in the cheeses, mustard, cayenne and season to taste with salt and pepper.
• Return the pan to low heat and stir just until the cheese melts.
• Pour the cheese sauce evenly over the potatoes and ham.
• Bake, uncovered until the potatoes can be easily pierced with a skewer and the top is golden brown, about one hour.