Scalloped Potatoes And Ham Recipes

SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 375°. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. , Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. , Cover and bake until potatoes are almost tender, 65-75 minutes. Dot with remaining 2 tablespoons butter. Bake, uncovered, until potatoes are tender, 15-20 minutes.

CHEESY SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer half the potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers.
• Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes.
• Stir Cheddar cheese into sauce until cheese is melted.
• Pour sauce over potato and ham mixture; sprinkle with paprika.
• Cover baking dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 1 hour.
• Remove foil and continue baking until lightly browned, about 15 minutes more.

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 POTATOES AND HAM

Steps:

• Preheat the oven to 375 degrees F.
• Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
• Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
• Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.

SCALLOPED POTATOES AND COUNTRY HAM

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch flameproof baking dish with cooking spray.
• In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3 to 4 minutes. Add the flour and stir until combined. Cook 1 to 2 minutes to remove the raw flour taste. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove from the heat.
• Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used. You should have a total of 3 sets of layers, ending with the sauce on top. Top with the Gruyere and cover with foil. Bake until the potatoes are tender, about 1 hour.
• Remove the foil and spoon off any fat that has pooled in the baking dish, if needed. Switch the oven to broil and broil until light golden brown, 3 to 5 minutes. Garnish with green onions before serving.

SLOW COOKER SCALLOPED POTATOES WITH HAM

Steps:

• Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
• Cover, and cook on High for 4 hours.

MOM'S SCALLOPED POTATOES AND HAM

Steps:

• In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper., Cover and cook on low for 8-10 hours or until potatoes are tender.

SCALLOPED POTATOES WITH HAM FOR 2

Steps:

• In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside., Place half of the potato slices in a 1-qt. baking dish coated with cooking spray. Layer with the ham, onion and half of the white sauce. Repeat layers. , Cover and bake at 350° for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

CHEESY SCALLOPED POTATOES AND HAM

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.

HAM AND SCALLOPED POTATOES

Steps:

• In a large skillet, cook potatoes in butter until potatoes are lightly browned. Add water; bring to a boil. Reduce heat; cover and simmer for 14-15 minutes or until potatoes are tender. , Meanwhile in a small bowl, combine the milk, soup mix and parsley; stir in cheese. Pour over potatoes. Add ham; cook and stir gently over medium heat until cheese is melted and sauce is bubbly.

EASY CHEESE AND HAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
• Bake in the preheated oven until the potatoes are tender, about 1 hour.

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).

CREAMY SCALLOPED POTATOES WITH HAM AND PEAS

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives. Pour mixture into baking dish; spread evenly.
• Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender. Let stand 5 minutes (sauce will thicken as it stands). Top with remaining 1 tablespoon chives.

SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 350 degrees. Butter a baking dish.
• In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
• In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
• Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

EASY SCALLOPED POTATOES AND HAM

Steps:

• Preheat oven to 400°F.
• Wash and peel potatoes, and slice into thin slices no 1/8 of an inch thick.
• Butter a casserole dish, and place an even layer of potatoes in the bottom of dish.
• Using a tablespoon sprinkle 2 tablespoons of flour over potatoes. Salt and pepper, Sprinkle with 1/4 of the ham.
• Cut butter into small bits and sprinkle over the ham. leaving enough for 3 more layers.
• Repeat layering, potatoes, salt and pepper, flour, ham and butter, until potatoes are all gone.
• Pour enough milk over the whole casserole until it comes up to the top layer of potatoes.
• Cover with foil and bake for 35 minutes.
• Remove foil and back an additional 10 minutes until top is lightly browned and potatoes are tender. It should appear very bubbly and yummy.
• Enjoy.

HAM AND CREAMY POTATO SCALLOPS

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until partially cooked. Drain and cool potatoes. Peel and cut into 1/4-in. slices. Spread in greased 3-qt. baking dish. , Preheat oven to 350°. In large saucepan, melt butter. Stir in flour until smooth; add broth. Bring to a boil. Cook and stir 1-2 minutes or until thickened and bubbly. Remove from heat. Stir in remaining ingredients. Pour over potatoes and toss gently to coat. , Bake, uncovered, 50-60 minutes or until potatoes are tender.

ERIN'S SCALLOPED POTATOES AND HAM

Steps:

• Melt the butter over medium-low in a large deep pan.
• Add chopped onions and cook until the onions are soft.
• Add the flour and stir until the flour becomes frothy.
• Add the half and half and milk 1/2 a cup at a time, stirring in between.
• Add salt, pepper and cayenne pepper.
• Bring to a boil, reduce heat.
• Add ham, stir.
• Add potatoes and stir to coat.
• Pour into a buttered baking dish and put into the oven at 400F for 45 minutes, covered.
• Uncover after 45 minutes and continue baking at 400F for 20 minutes.

SCALLOPED POTATOES 'N' HAM

Steps:

• In a small bowl, combine creamer and water until smooth.
• In a small saucepan, melt butter. Stir in the flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• In a greased shallow 2-1/2 quart baking dish, combine the potatoes and ham. Pour sauce over the top.
• Cover and bake at 350 for 15 minutes. Uncover, bake 40-50 minutes longer or until potatoes are tender. Sprinkle with cheese; bake for 5-10 minutes or until edges are bubbly and cheese is melted.