Best Ham And Au Gratin Potatoes Recipes

HAM AND POTATOES AU GRATIN RECIPE

Steps:

• Melt the butter in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes until they are soft and translucent.
• When the onions are done, sprinkle flour over them and whisk to combine. Continue cooking the onion and flour mixture until the flour is golden brown, about two to three minutes.
• Slowly add the milk and continue whisking to prevent lumps. Cook until the sauce has thickened, which usually only takes a few minutes. Add salt and pepper, mix well and remove from the heat.
• Spray a medium-size casserole dish with non-stick cooking spray or butter the dish. Add half of the sliced potatoes, then half of the cubed ham, and about half of both kinds of grated cheese.
• Pour on half of the sauce. Repeat the next layer with the remaining potatoes and ham, pour the remaining sauce over the top and sprinkle with the remaining cheeses.
• Preheat the oven to 350 degrees F.
• Cover the baking dish tightly with aluminum foil or a cover and bake at 350 degrees F. for 40-60 minutes. How long it takes depends on the thickness of the potato slices.
• Remove the cover and test to see if your potatoes are done by piercing them with a fork. The fork should slide through easily. If not done, continue cooking for another 10 minutes or so. Once the potatoes are fork-tender, remove the cover and bake for another 20-30 minutes, or until the sauce is bubbling and the cheese is golden brown.
• Remove from the oven and garnish with chopped parsley before serving.

HAM AND POTATOES AU GRATIN

Steps:

• In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.

HAM AND PEAS AU GRATIN POTATOES

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
• Make potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese until smooth. Stir in ham and peas. Pour into baking dish. In medium bowl, mix butter and crushed croutons. Sprinkle over potatoes.
• Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

AU GRATIN POTATOES AND HAM

Steps:

• Place potatoes in several stockpots and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Peel if desired and cut into cubes. Place about 6 cups of potatoes in each of eight greased 13-in. x 9-in. baking dishes. Add about 3-1/2 cups of cubed ham to each dish. , In a the same kettles, combine the soup, flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese, pepper and paprika. Reduce heat and cook until the cheese is melted. , Pour about 2-1/4 cups of sauce into each pan. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

HAM AND AU GRATIN POTATOES

Steps:

• In 9x13 casserole dish layer 1/2 the potatoes, onion, ham, and cheese.
• Repeat layers.
• Mix soup, milk, and thyme.
• Pour over top. Cover with foil.
• Bake at 370* for 1 hour 15 minutes or until potatoes are done.

HAM AND POTATOES AU GRATIN

Steps:

• Combine potatoes, ham and onion in a greased 1 qt casserole dish and set aside.
• Melt butter in a med saucepan over med heat.
• Stir in flour until smooth.
• Gradually add milk, stirring constantly until mixture thickens and bubbles.
• Add cheese, salt and pepper.
• Stir until cheese melts.
• Pour over potatoe mixture and stir gently to mix.
• Bake in a 350 degree oven for 35 to 40 minutes or until bubbly.

HAM, CHEDDAR, AND POTATO GRATIN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
• In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
• Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
• Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

SKILLET HAM AND VEGETABLES AU GRATIN

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.

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
• Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
• Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.