Ham And Vegetable Gratin Recipes

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VEGETABLE GRATIN



Vegetable Gratin image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Olive oil
1 large onion, small diced
1 tablespoon minced garlic
1 1/2 cups peeled, seeded, chopped tomatoes
1 tablespoon minced thyme leaves
Salt and freshly ground black pepper
2 teaspoons sugar
3 Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices
3 small zucchini, ends trimmed, and sliced into 1/4-inch thick rounds
1 cup grated mozzarella
1/4 cup grated Parmesan

Steps:

  • In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
  • Preheat the oven to 450 degrees F.
  • Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
  • In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
  • In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
  • In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
  • Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.

SKILLET HAM AND VEGETABLES AU GRATIN



Skillet Ham and Vegetables au Gratin image

Busy day? Let's cook up something simple, tasty and hearty. You may never heat up another frozen meal once you try this recipe. A skillet dish full of ham, au gratin potatoes, broccoli, carrots and onions cooked in a cheesy sauce makes for an easy and delicious weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
1/2 cup sliced carrot
1/2 cup chopped onion
1 box (4.7 oz) Betty Crocker™ Au Gratin Potatoes
2 cups hot water
1/2 cup milk
1 1/2 cups chopped cooked ham
2 cups frozen broccoli florets
1/2 cup shredded cheddar cheese (2 oz)

Steps:

  • In 10-inch nonstick skillet, melt butter over medium heat. Add carrot and onion. Cook 6 to 8 minutes, stirring frequently, until vegetables are softened.
  • Add potatoes and sauce mix (from box), hot water and milk; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in ham and broccoli; cover and cook 10 to 12 minutes, stirring occasionally, until potatoes and broccoli are tender.
  • Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.

Nutrition Facts : Calories 360, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 8 g, ServingSize About 1 1/4 Cups, Sodium 1500 mg, Sugar 4 g, TransFat 0 g

ROOT VEGETABLE GRATIN WITH HAM AND GRUYERE



Root Vegetable Gratin With Ham and Gruyere image

This came to me in an email from foodfit.com and it sounds too yummy to pass up. I am making a few changes (ie turkey ham instead of pork) and putting it here for safekeeping...

Provided by smellyvegetarian

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups skim milk
2 garlic cloves, crushed
1 bay leaf
1 pinch ground nutmeg
4 russet potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
1/4 lb turkey ham, chopped
1 cup gruyere cheese, shredded
1/2 cup plain breadcrumbs
salt
fresh ground black pepper
nonstick cooking spray

Steps:

  • Preheat the oven to 350°F
  • In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
  • Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
  • Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
  • Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 303.5, Fat 7.7, SaturatedFat 4, Cholesterol 35.9, Sodium 432.4, Carbohydrate 40.9, Fiber 4.2, Sugar 3, Protein 17.9

PEPIN'S PENNE, HAM AND VEGETABLE GRATIN



Pepin's Penne, Ham and Vegetable Gratin image

I have fallen in love with Jacques Pepin. His recipes, whether complicated or incredibly simple, like this one, always turn out perfect. I've tweaked it a little (forgive me, Jacques) to satisfy my teenager, who has requested this for her "birthday dinner." It's easy, inexpensive, and very satisfying. A real comfort food for us

Provided by SheCooksToConquer

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

1 3/4 cups penne (about 5 ounces)
1 1/2 cups diced ham (honey ham is delicious in this)
3/4 cup corn (about one ear, frozen works just fine)
1/2 cup frozen peas
1 1/2 cups zucchini, 1/2-inch cubes
3/4 cup grated cheese (we prefer Gruyere, but any you like will work)
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1/2 cup heavy cream
2 tablespoons parmesan cheese

Steps:

  • Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.
  • Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
  • Make the White Sauce:.
  • Melt butter in saucepan, add the flour, and whisk it together until smooth.
  • Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
  • Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
  • Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
  • Sprinkle Parmesan cheese on top.
  • Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).
  • Serve immediately.
  • NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
  • SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.

Nutrition Facts : Calories 622.4, Fat 31.7, SaturatedFat 18.2, Cholesterol 116.2, Sodium 1142.2, Carbohydrate 59.5, Fiber 7.3, Sugar 2.8, Protein 27.9

SKILLET HAM AND VEGETABLES AU GRATIN RECIPE



Skillet Ham and Vegetables Au Gratin Recipe image

This ham and vegetable skillet version of the traditional baked au gratin gives you the same delicious results but in a fraction of the time. Au gratin traditionally is any dish that is topped with cheese or bread crumbs and butter then baked. Loosely defined, it means "with cheese."

Provided by Recipezaar BCP

Categories     Ham

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon margarine or 1 tablespoon butter
1 1/2 cups cut-up cooked ham
1 large onion, chopped (1 cup)
1 (5 ounce) package Betty Crocker au gratin potatoes
2 1/2 cups hot water
1/4 teaspoon pepper
4 medium carrots, sliced (2 cups)
1 cup shredded cheddar cheese (4 ounces)
1 (9 ounce) box Green Giant frozen cut broccoli, thawed and drained

Steps:

  • Melt margarine in 10-inch skillet over medium-high heat. Cook ham and onion in margarine, stirring frequently, about 5 minutes or until onion is tender. Stir in Potatoes, Sauce Mix, hot water and pepper.
  • Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in carrots. Cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender.
  • Stir in cheese and broccoli. Cover and simmer about 5 minutes longer, stirring occasionally, until cheese is melted and broccoli is hot.
  • High Altitude (3500-6500 ft) No changes.

Nutrition Facts : Calories 297.6, Fat 15.2, SaturatedFat 7.1, Cholesterol 51.5, Sodium 695.3, Carbohydrate 26.3, Fiber 3.8, Sugar 3.6, Protein 17.7

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