Barbarasscallopedpotatoesandham Recipes

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or 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.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; 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).

HAM AND SCALLOPED POTATOES

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.

SCALLOPED HAM AND POTATO CASSEROLE

Steps:

• In a med bowl, mix milk and soup until smooth. Set aside.
• Peel and slice potatoes into 1/4 inches slices.
• Arrange half the potato slices in a layer in a greased, shallow baking dish.
• Top potatoes with salt, pepper, half the soup mixture, half the ham, and then half the cheese.
• Repeat for second layer.
• Cover and bake at 400 degrees for 45 minutes or until potatoes are tender.
• Let rest for 10 minutes before serving.
• Yum!

BEEF MARSALA AND SCALLOPED POTATO CASSEROLE

Steps:

• Preheat oven to 450°F. In a large skillet over medium high heat add the oil and sauté the onion for 3 minutes. Add the ground beef, salt, pepper and garlic powder. Break up the ground beef with a spoon and brown for several minutes.
• Deglaze the pan with the marsala wine and reduce to half. Sprinkle the flour on top of meat and stir. Cook for 2 minutes and then add beef broth. Stir as sauce will thicken. Cook for 2 minutes.
• Pour meat mixture into a 9x9" casserole dish (or 2 smaller individual ones as pictured) coated with cooking spray and add the cheddar cheese on top.
• In a small bowl whisk together the milk, water, butter and sauce mix from scalloped potato box.
• Sprinkle the scalloped potatoes on top of cheddar cheese and meat and evenly pour the milk mixture over all. Bake for 20 minutes uncovered or until top is golden brown and edges crispy. Allow to rest 10 minutes (sauce will thicken upon standing) and top with parsley for garnish (optional) and serve.

VEGAN SCALLOPED POTATOES

Steps:

• Preheat oven to 350° (180°C).
• Mandolin slice potatoes and onion
• Mix the onion powder, cashews, mustard, lemon juice, Nutritional Yeast, and water in a blender
• Layer two layers of potatoes and one layer of onions in a large casserole baking dish
• Pour half of the creamy sauce over the potatoes and onions
• Layer another layer of potatoes and onion and then the remaining potatoes
• Pour the rest of the sauce over the top
• Cover with a piece of tin foil
• Bake for 90 minutes
• Take the foil off and bake for another 10 minutes.