Swiss Ham Potato Scallop Recipes

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.

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).

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.

HAM & SWISS POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in Alfredo sauce and seasonings; heat through., Drain potatoes; transfer to a greased 13x9-in. baking dish. Layer with ham, cheese and sauce. In a small bowl, combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, 18-22 minutes or until topping is golden brown and cheese is melted. Let stand 5 minutes before serving. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, layering ham, cheese and sauce in baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Prepare crumb topping; sprinkle over top. Bake as directed.

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.

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.

SWISS HAM POTATO SCALLOP

Steps:

• If you do not have leftover cooked red potatoes, cook them first. Cool them enough to handle and cube them. Shred the cheese and cube the ham.
• Preheat the oven to 400 degrees. Butter a 1-1/2 quart casserole; reserve.
• Saute the onion in the 2 tablespoons butter until tender, not browned. Blend in flour, salt and pepper.
• Add the milk; cook and stir until thickened and bubbly. Add the cheese and when melted, stir in the ham and potatoes, being gentle with the stirring.
• Turn into prepared casserole.
• Prepare the topping. Combine the crumbs and melted butter. Sprinkle on top of casserole.
• Bake in preheated oven for 25 to 30 minutes or until lightly browned and bubbly.

SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
• Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.

HAM POTATO SCALLOP

Steps:

• In an ungreased 1 1/2 quart baking dish, combine potatoes with sauce mix, boiling water, and butter.
• Stir in ham, milk and green beans.
• Bake uncovered at 400° for 35 minutes or until potatoes are tender, stirring occasionally.
• Sprinkle with cheese.
• Bake 5 minutes longer or until cheese is melted.
• Let stand 5 minutes before serving.

CORN, HAM AND POTATO SCALLOP

Steps:

• Wash and cut potatoes (you can peel or leave skins on).
• Place potatoes, ham, corn, pepper, and onion in a crock pot.
• Whisk together soup, milk and flour and pour into crock pot, mix together and cook on low for 7-9 hours.
• It took me 9 hours in my 5 quart.

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.

SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
• Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
• Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
• Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.