HAM AND POTATOES AU GRATIN
Easy creamy ham and and potatoes au gratin is a great way to use leftover ham with tender sliced potatoes and a cheesy béchamel sauce. The best comfort food.
Provided by Sam Hu | Ahead of Thyme
Categories Side Dish
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F.
- Place half of the sliced potatoes in a single layer at the bottom of a 9x13-inch casserole pan and top with cubed ham, peas and onion. Place the remaining half of the potatoes over the mixture. Set aside.
- Prepare the sauce by melting butter in a medium saucepan over over medium high heat. Add garlic and sauté until fragrant, about 1 minute. Whisk in flour to form a thick paste similar to the consistency of cake frosting, and cook for 1 minute.
- Stir in milk and chicken broth until sauce is smooth and uniform. Bring the sauce to a simmer over medium heat and let it simmer until thickened to desired consistency, about 5 minutes. Stir in Italian seasoning and cheddar cheese. Add salt and pepper, to taste (I did not add any salt and pepper as the ham I used was already very salty).
- Pour the cream sauce over the potatoes and spread evenly.
- Cover the casserole dish with aluminum foil and transfer to the oven. Bake for 50 minutes.
- Remove from oven and sprinkle the remaining cup of cheddar cheese evenly over the casserole. Return the baking dish to the oven and bake uncovered for another 20-25 minutes until the melted cheese turns golden brown on top.
- Let the casserole cool for 15 minutes before serving. Garnish with parsley and serve.
Nutrition Facts : ServingSize 1 serving, Calories 406 calories, Sugar 4.6 g, Sodium 335.9 mg, Fat 17.4 g, SaturatedFat 9.2 g, TransFat 0.3 g, Carbohydrate 39.5 g, Fiber 3.5 g, Protein 23.7 g, Cholesterol 73 mg
HAM AND POTATOES AU GRATIN RECIPE
Easy Au Gratin Potatoes and Ham Recipe is a classic entrée, full of cheesy potato goodness and ham. Not only is it comfort food at its finest, but it also solves the age-old question of what to do with leftover holiday ham.
Provided by Sharon Rigsby
Categories Main Dish
Time 1h25m
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes until they are soft and translucent.
- When the onions are done, sprinkle flour over them and whisk to combine. Continue cooking the onion and flour mixture until the flour is golden brown, about two to three minutes.
- Slowly add the milk and continue whisking to prevent lumps. Cook until the sauce has thickened, which usually only takes a few minutes. Add salt and pepper, mix well and remove from the heat.
- Spray a medium-size casserole dish with non-stick cooking spray or butter the dish. Add half of the sliced potatoes, then half of the cubed ham, and about half of both kinds of grated cheese.
- Pour on half of the sauce. Repeat the next layer with the remaining potatoes and ham, pour the remaining sauce over the top and sprinkle with the remaining cheeses.
- Preheat the oven to 350 degrees F.
- Cover the baking dish tightly with aluminum foil or a cover and bake at 350 degrees F. for 40-60 minutes. How long it takes depends on the thickness of the potato slices.
- Remove the cover and test to see if your potatoes are done by piercing them with a fork. The fork should slide through easily. If not done, continue cooking for another 10 minutes or so. Once the potatoes are fork-tender, remove the cover and bake for another 20-30 minutes, or until the sauce is bubbling and the cheese is golden brown.
- Remove from the oven and garnish with chopped parsley before serving.
Nutrition Facts : Calories 488 kcal, Carbohydrate 17 g, Protein 32 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 117 mg, Sodium 525 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving
LEFTOVER HAM -N- POTATO CASSEROLE
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
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
Provided by Food Network
Number Of Ingredients 8
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.
POTATO NESTS WITH PEAS, HAM AND CREAM CHEESE
This elegant appetizer comes together easily with simple, time-saving ingredients. Frozen hash browns are pressed into mini muffin tins and baked into crispy nests filled with ham, lemony cream cheese, and peas. Serve them at your Easter dinner or spring cocktail party.
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 36 nests
Number Of Ingredients 10
Steps:
- Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.
- Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
- Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
- Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.
- When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
- When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
- Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.
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 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 AND POTATOES AU GRATIN
Make and share this Ham and Potatoes Au Gratin recipe from Food.com.
Provided by Karen From Colorado
Categories Pork
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
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.
HAM AND POTATOES AU GRATIN
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
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.
EASY CHEESE AND HAM SCALLOPED POTATOES
This dish is easy to prepare and so delicious. These are very creamy and cheesy scalloped potatoes.
Provided by lmdinmn
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 606.6 calories, Carbohydrate 18.2 g, Cholesterol 195.3 mg, Fat 54.5 g, Fiber 1.4 g, Protein 13.1 g, SaturatedFat 32.7 g, Sodium 482.3 mg, Sugar 0.6 g
HAM, ARTICHOKE, AND POTATO GRATIN
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
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.
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
POTATO, LEEK, HAM, AND CHEESE GRATIN
i adapted this from cooking light and made it even lighter! i prepared it for my family of eight and everyone loved it. i prepared it earlier in the day and popped it in the oven in the evening. it turned out perfectly.
Provided by KristenErinM
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- place potatoes in water.
- boil and drain.
- set aside.
- cook leek in pan coated with cooking spray over medium heat, covered, for about 10 minute or until tender.
- remove leeks from pan and set aside.
- in same pan add broth, mustard, pepper and stir until blended.
- add flour and milk.
- stir to combine.
- bring to a boil, reduce heat and stir constantly until mixture thickens.
- remove from heat.
- spray 9x13 baking pan with cooking spray.
- pour 1cup milk mixture into pan.
- arrange 2 1/3 Cup potatoes over mixture.
- then add 1 1/2 cups of diced ham, and then 1 Cup leek, then 1/2 cheese.
- repeat the layers once.
- top with remaining potatoes and the rest of the milk mixture.
- top with remaining cheese.
- bake at 375 for 45 minutes until browned and bubbly.
Nutrition Facts : Calories 329.9, Fat 8.4, SaturatedFat 4, Cholesterol 40.6, Sodium 873, Carbohydrate 42.5, Fiber 4.1, Sugar 4, Protein 21.1
More about "ham potato and cheese gratin recipes"
CHEESY SCALLOPED POTATOES AND HAM AU …
From garlicandzest.com
3.3/5 (37)Total Time 1 hr 40 minsCategory Main CourseCalories 480 per serving
- In a small saucepan, melt 2 tablespoons butter over medium high heat. Add the flour and stir constantly, cooking for about a minute until flour is incorporated and bubbly. Add the salt and pepper and stir until fragrant. Add milk a little at a time, stirring constantly, until the mixture comes to a low boil and thickens. Remove from heat and stir in 1 cup of the cheese until it melts into the sauce. Set aside.
- Spray individual gratin dishes or small, shallow casseroles with vegetable spray. Add about a tablespoon of sauce to the bottom of each dish and spread it evenly with the back of a spoon.
- Layer the casseroles with 1/3 of the potatoes, followed by the half of the onions and half of the ham. Spoon 1/3 of the sauce over the mixture and spread it evenly with the back of a spoon. Continue to layer the potatoes, onion, ham and sauce, finishing with a layer of potatoes and sauce. Sprinkle the remaining cheese over the casserole. Cut the remaining tablespoon of butter into small cubes and sprinkle them over the cheese. Place the gratins on a baking sheet. Spray a piece of tin foil with vegetable spray and place gently over the casseroles sprayed side down (do not seal the casseroles with the tin foil). Bake for 45 minutes, remove the tin foil and bake for an additional 25 minutes to brown the tops. Serve.
EASY HAM AND CHEESE POTATO GRATIN | IDAHO …
From idahopotato.com
DAD'S CREAMY & CHEESY AU GRATIN POTATOES
From ambitiouskitchen.com
AU GRATIN POTATOES WITH DICED HAM RECIPE
From bakeitwithlove.com
POTATO_HAM GRATIN RECIPE | SCHWARTZ
From schwartz.co.uk
CHEESY HAM AND HASH BROWN CASSEROLE RECIPE - DINNER, THEN …
From dinnerthendessert.com
HAMMING IT UP: 17 HEAVENLY RECIPES TO USE UP LEFTOVER EASTER …
From msn.com
EASTER DINNER RECIPES: WHEN IS EASTER? - DESERET NEWS
From deseret.com
CROCK POT AU GRATIN POTATOES RECIPE - {NOT QUITE} SUSIE HOMEMAKER
From notquitesusie.com
POTATOES AU GRATIN
From theepochtimes.com
GREEK FETA AND SPINACH POTATO CASSEROLE - ALLRECIPES
From allrecipes.com
HAM AND CHEESE AU GRATIN POTATO BAKE - EMILY BITES
From emilybites.com
POTATO AND HAM AU GRATIN - JOYOUS APRON
From joyousapron.com
75 BEST EASTER SIDE DISHES - SIDE DISHES FOR EASTER HAM - DELISH
From delish.com
HAM AND POTATO CASSEROLE RECIPE (WITH CREAMY CHEESE SAUCE)
From thekitchn.com
POTATO, HAM, AND SPINACH GRATIN RECIPE | MYRECIPES
From myrecipes.com
HAM, LEEK & POTATO GRATIN | THE ENGLISH KITCHEN
From theenglishkitchen.co
HAM AND CHEESE POTATOES AU GRATIN - BIGOVEN.COM
From bigoven.com
EASY SCALLOPED POTATOES - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
10 BEST SCALLOPED POTATOES HAM RECIPES | YUMMLY
From yummly.co.uk
CREAMY SWEET POTATO AND MUENSTER GRATIN » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
POTATO-CRUSTED HAM AND CHEESE QUICHE BITES - BHG.COM
From bhg.com
HAM AND POTATOES AU GRATIN RECIPE: HOW TO MAKE IT
From aefle.dynu.net
POTATOES AU GRATIN - ALL WAYS DELICIOUS
From allwaysdelicious.com
TRAEGER HAM AND CHEESE SCALLOPED POTATO CASSEROLE
From orwhateveryoudo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love