Creamy Ham Potatoes Recipes

CREAMY MUSHROOM HAM & POTATOES

Steps:

• In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

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.

CREAMY HAM & POTATOES

Steps:

• In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion., In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low until potatoes are tender, 5-6 hours. Stir before serving.

HAM AND SCALLOPED POTATOES

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).

HEAVENLY POTATOES AND HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
• Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
• Bake 30 minutes in the preheated oven.

CREAMY HAM AND POTATO CHOWDER

Steps:

• In a 4-quart slow cooker, combine potatoes and onion (see Tip). Pour broth over vegetables.
• Cover and cook on high-heat setting for 3 hours.
• In a medium bowl, combine cornstarch, dried thyme and pepper. Whisk in evaporated milk. Stir the cornstarch mixture, ham and carrots into the cooker. Cover and cook for 30 minutes more, stirring the soup occasionally. Serve soup topped with broccoli, cheese and fresh thyme.

CREAMY HAM AND POTATOES

Steps:

• In a slow cooker, layer potatoes, onions and ham.
• In a saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth.
• Combine soup and water; gradually stir into flour mixture. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
• Pour over ham.
• Cover and cook on low for 8-9 hours or until potatoes are tender.
• If desired, sprinkle with cheese before serving.

CREAMY HAM AND POTATOES

Steps:

• Boil potatoes in large saucepan about 10 minutes or until tender.
• Meanwhile, heat oil in large skillet on medium-high heat. Add ham and onion; cook 3 to 4 minutes or until onion is tender. Stir in peas; cook 2 minutes.
• Stir potatoes, sour cream and adobo seasoning into skillet; cook 1 minute. Serve immediately.

CREAMY HAM, PEA, & POTATO CASSEROLE

Steps:

• In a large skillet, over medium heat, melt 1/4 cup of butter. Using a whisk, add 1/2 cup of flour and whisk briskly to create a thick paste.
• Slowly add in 2 1/2 cups of milk, whisking continually, until thick and creamy. If sauce is too thick add in more milk until the creamy consistency of gravy.
• Add in 1/2 tsp. of salt and 1/2 tsp, coarse black pepper.
• Spray a deep, 4 quart, baking dish, with cooking spray.
• Place 1/3 of the sliced, drained potatoes in the bottom of the baking dish. Place 1/2 the ham slices or 1 1/2 cups of diced ham on top of the potatoes. Sprinkle half the can of drained peas over the ham.
• Pour 1/3 of the white cream sauce over the top of the layers.
• Repeat the layers again. 1/3 of sliced potatoes, other half of the ham, other half of the can of peas. 1/3 of the cream sauce.
• Top with last layer of potatoes and cream sauce. Ending with cream sauce.
• Sprinkle with Paprika.
• Cover and bake in a 350°F oven for one hour. Remove cover and brown for 10 minutes.
• Serve Immediately.

CREAMY HAM POTATO AND CORN CHOWDER

Steps:

• In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
• Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
• Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
• Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
• While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
• Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.

CREAMY HAM AND POTATO SOUP

Steps:

• Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer.
• Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.