Reduced Fat Scalloped Potatoes And Ham Recipes

LIGHTER SCALLOPED POTATOES WITH HAM

Lighter Scalloped Potatoes with Ham image

Lighter Scalloped Potatoes with Ham is just as decadent as the original butter and cream-laden recipe, but on the lighter side!

Provided by Iowa Girl Eats

Categories bake, freezer friendly, side dish

Yield Serves 6

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup gluten-free or all-purpose flour
3 cups 2% milk
6 cups russet potatoes (about 3 large potatoes), sliced thin
1/3lb low-sodium ham steak, chopped
1/2 small onion, grated

Steps:

Preheat oven to 375 degrees. Melt butter in a large skillet over medium heat. Add in parsley, thyme, salt, pepper and flour, and whisk together. Cook for 2 minutes, whisking occasionally.
Slowly add milk, whisking constantly, until smooth. Turn heat up to high and bring mixture to a boil, whisking constantly. Turn heat back down to medium and continue whisking for 2 minutes.
Combine potatoes, ham and onion in a large bowl. Spray a 9x13 pan with non-stick spray and add in half the potato mixture. Top with half the sauce, then repeat the layers. Cover the pan with foil and bake for 65 minutes. Remove the foil and bake for 15-20 more minutes, or until potatoes are tender.

LOW-FAT SCALLOPED POTATOES

Low-Fat Scalloped Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, plus more for the dish
Kosher salt
3 pounds Yukon gold potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
1 cup low-fat milk (1%), at room temperature
1 cup whole milk, at room temperature
Freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup grated gruyere cheese

Steps:

Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.
Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 290, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 546 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 10 grams

HAM AND SCALLOPED POTATOES

Ham and Scalloped Potatoes image

Sliced potatoes are smothered in a cheese sauce and topped with ham. If you prefer a little kick, try adding a dash of cayenne pepper to the sauce. Delicious!

Provided by Lumielle

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h46m

Yield 10

Number Of Ingredients 11

Ingredients

cooking spray
8 potatoes, peeled and thinly sliced
½ cup butter
1 onion, finely chopped
½ cup all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon salt
¼ teaspoon ground black pepper
3 cups milk
2 cups shredded Cheddar cheese
3 cups diced ham

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
Bake in the preheated oven until the top is lightly browned, about 1 hour.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 40.6 g, Cholesterol 76.7 mg, Fat 25.9 g, Fiber 4.3 g, Protein 20 g, SaturatedFat 14.3 g, Sodium 1024.6 mg, Sugar 5.9 g

CHEESY SCALLOPED POTATOES AND HAM

Cheesy Scalloped Potatoes and Ham image

This cheesy scalloped potatoes and ham-layered casserole dish features buttery potatoes and sweet hickory ham baked in a double Jack and Cheddar cheese sauce. It's a quick and easy recipe that's perfect this time of year as a holiday side dish, or delicious anytime as a cozy meal on a chilly night!

Provided by Culinary Envy

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h38m

Yield 8

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1 small yellow onion, diced
3 tablespoons all-purpose flour
1 cup half-and-half
½ cup whole milk
salt and ground black pepper to taste
1 teaspoon garlic powder
½ teaspoon Worcestershire sauce
½ teaspoon onion powder
¼ teaspoon paprika
4 large russet potatoes, peeled and thinly sliced
1 ½ cups chopped hickory smoked ham
½ cup grated Cheddar cheese
½ cup grated Monterey Jack cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Butter a baking dish.
Melt butter in a large skillet over medium heat. Add onion; cook and stir until starting to soften, 3 to 4 minutes. Sprinkle flour over onion and whisk together. Cook until golden brown, about 2 minutes. Stir in half-and-half and milk; whisk until thickened, 3 to 4 minutes more. Remove from heat; season sauce with salt and pepper. Add garlic powder, Worcestershire sauce, onion powder, and paprika.
Place half the sliced potatoes into the baking dish; top with half the chopped ham. Sprinkle half the Cheddar cheese and half the Monterey Jack cheese on top. Pour in half the sauce from the skillet. Repeat layering the remaining potatoes, ham, cheeses, and sauce, ending with a layer of cheese and sauce. Cover dish with aluminum foil.
Bake in the preheated oven for 40 minutes. Remove the foil and bake until the cheese on top is golden and sauce is bubbling, 20 to 30 minutes more.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 37.9 g, Cholesterol 52.6 mg, Fat 17.9 g, Fiber 4.4 g, Protein 14 g, SaturatedFat 9.8 g, Sodium 502.5 mg, Sugar 2.8 g

HAM AND SCALLOPED POTATOES

Ham and Scalloped Potatoes image

This is what we call quick and easy comfort. This deliciously creamy ham and scalloped potato casserole recipe goes with almost every dinner and only requires 20 minutes of prep, followed by a slow bake in the oven-making this hearty side dish your perfect go-to recipe for potatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h5m

Yield 6

Number Of Ingredients 8

Ingredients

4 tablespoons butter
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
1 1/2 cups cubed fully cooked ham

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 6 g, TransFat 1/2 g

SKINNY HAM AND POTATO CASSEROLE

Skinny Ham and Potato Casserole image

76% less sat fat • 69% less fat • 45% fewer calories than the original recipe. This self-contained supper solution tastes as good as the original, but with a lot less fat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

4 cups cubed (1/2 inch) unpeeled red potatoes (4 medium)
1 teaspoon olive or canola oil
1 cup chopped green bell pepper (1 medium)
1/4 cup chopped onion
1 1/4 cups fat-free (skim) milk
2 tablespoons Gold Medal™ all-purpose flour
1/4 cup reduced-fat or fat-free mayonnaise
1/8 teaspoon black pepper
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
2 cups cubed cooked ham

Steps:

Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

Nutrition Facts : Calories 290, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

EASY SCALLOPED POTATOES WITH HAM AND HAVARTI - REDUCED FAT

Easy Scalloped Potatoes With Ham and Havarti - Reduced Fat image

Scalloped potatoes made with reduced fat cream of mushroom soup. The havarti cheese helps to create a creamy texture. Can be used as a side dish or one dish meal.

Provided by Melissa H

Categories One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 -6 medium baking potatoes, peeled and sliced thinly (use a high starch, low moisture potato for best results)
3 -4 green onions, diced (may substitue a small onion diced)
8 ounces ham, sliced in 1/4-inch to 1/3-inch thickeness, trimmed and diced (I prefer Black Forrest Ham)
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1/2 cup 1% low-fat milk
3 slices havarti cheese, diced
kosher salt
black pepper

Steps:

Mix the 98% Fat Free Cream of Mushroom Soup with the milk until well blended.
Butter the bottom of a 2 qt baking dish.
Put aside 1/3 of the havarti cheese to place on top of the casserole.
Place an even layer of potatoes on bottom of buttered baking dish, season with small amount of salt and pepper, layer ham, onions, cheese and the soup/milk mixture. Repeat layers until all ingredients are used. Top with the remaining 1/3 of havarti cheese.
Cover the casserole and bake at 350 degrees for 60 minutes. Remove cover and bake another 15-30 minutes until potatoes are tender and top of dish is light golden brown.