Potatohambake Recipes

RICH AND CREAMY POTATO BAKE

Steps:

• In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13-in. x 9-in. baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired.

POTATO HAM BAKE

Steps:

• In a greased 3-qt. baking dish, layer half of the potatoes, ham, onion, cheese and soup. Repeat layers. Cover and bake at 350° for 1-1/4 hours or until potatoes are almost tender. , Sprinkle with peas. Bake, uncovered, for 10 minutes or until heated through.

CHEESY POTATO BAKE

Steps:

• Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.

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.

EASY POTATO BAKE

Steps:

• Slice potatoes into 3/4 inch pieces. Slice onion thinly and split into rings.
• Combine potatoes and onions and microwave on high for 10 minutes, stirring once during cooking.
• Remove from microwave, stir through sour cream , ham, and 1/4 cup cheese.
• Place in greased baking dish and sprinkle remaining cheese over the top.
• Bake at 350°F for 45 minutes.
• This dish can be prepared ahead and refrigerated until ready for the oven. Quantities can be adjusted with potatoes and cheese as desired.

EASY CHEDDAR POTATO BAKE

Steps:

• Set oven to 425 degrees.
• Butter a shallow baking sish.
• Thinly slice the potatoes, and place in the baking dish.
• In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
• Drizzle over potatoes.
• Cover, and bake for 45 minutes, or until potatoes tender.
• Remove from oven, sprinkle with cheese and parsley.
• Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.

POTATO BAKE SIDE MEAL PREP RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Tear off 8 12-inch (30 cm) square sheets of foil. Stack 2 sheets of foil and fold in the long sides, then the short sides, to make a tray. Repeat with the remaining foil and set the trays in an 18 x 13-inch (45 x 33 cm) baking sheet.
• Make the cheddar broccoli potatoes: In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the bacon, 1 cup of broccoli (150 G), and the nacho cheese sauce. Mix until the potatoes are fully coated.
• Pour the mixture into 1 section of the prepared pan. Sprinkle the cheddar cheese and remaining cup of broccoli on top.
• Make the creamy spinach potatoes: In a medium microwave-safe bowl, mix together the cream cheese, heavy cream, ½ cup (150 G) mozzarella cheese, and the spinach. Microwave in 30-second intervals, stirring between, until the cheese is completely melted, about 1 minute total.
• In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the spinach mixture and mix until the potatoes are fully coated.
• Pour the mixture into another section of the prepared pan. Sprinkle the remaining ½ cup (50 G) mozzarella on top.
• Make the chili potatoes: In a large bowl, season the potatoes with the chili powder, pepper, and salt and toss to coat. Add the chili and mix until the potatoes are fully coated.
• Pour the mixture into another section of the prepared pan and sprinkle the cheddar cheese on top.
• Make the pizza potatoes: In a large bowl, season the potatoes with the salt, pepper, and oregano. Add the marinara sauce and mix until the potatoes are fully coated.
• Pour the mixture into the last section of the prepared pan and sprinkle the mozzarella cheese on top. Arrange pepperoni on top.
• Bake for 45 minutes, until the potatoes are tender.
• Serve immediately, or portion into reusable containers and store in the fridge for up to 4 days. To reheat, place portion in a microwave-safe container. Place in microwave and cook for 2-3 minutes. If contents are not heated through, continue cooking in 30-second intervals.
• Enjoy!