Baked Ham And Scalloped Potatoes Recipes

Steps:

• Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
• Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
• Return to heat; cook until thickened and bubbly.
• Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
• Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.
• Bake at 350 degrees for 30 minutes.
• Uncover and continue to bake for 1 hour.
• Let stand for 10 minutes before serving.

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.

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.

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).

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.

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.

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.

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.

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.

Steps:

• Layer the potatoes, ham and onions in a baking dish.
• Prepare a white sauce: In a medium saucepan stir milk into cornstarch while stirring with a whisk.
• Whisk until smooth.
• Add margarine, salt and pepper.
• Stirring constantly, bring to boil over medium heat; boil 1 minute.
• Pour white sauce over potatoes.
• Bake at 350F for 40 minutes or until potatoes are tender.

Steps:

• Preheat oven to 325°F Wipe ham with damp paper towels. With sharp knife, carefully remove most of skin from ham. Place ham, fat side up on a rack in a shallow , open roasting pan. Bake, uncovered, 1 1/4 hours. Meanwhile, wash and pare potatoes.
• Slice potatoes 1/4 inch thick. Place sliced potatoes and 2 teaspoons salt in large saucepan, add boiling water just to cover. Cover and bring to boiling, boil gently about 5 minutes, or until potato is just fork tender. Drain well. I a small saucepan, melt butter.
• Add onions, saute until golden, about 3 minutes. Remove from heat. Stir in flour, 1 teaspoon salt and the pepper until smooth. Gradually stir in milk. Bring to boiling, stirring constantly, reduce heat and simmer gently for 3 minutes. Set sauce aside.
• Remove ham from oven. Increase oven temperature to 375°F To score. Make diagonal cuts in fat (do not cut into meat), 1/4 inch deep and 1 1/4 inch apart. Use ruler as guide to form diamond pattern. In the center of each diamond, insert a whole clove.
• combine brown sugar and mustars, mix well. Pat mixture on scored fat, insert meat thermometer in center of ham, away from the bone. Place ham in center of 3-quart shallow baking dish or shallow casserole. Spoon half of the drained potatoes around the ham.
• Stir cream sauce, pour half over potato mixture. Repeat with remaining potato and sauce. Sprinkle evenly with paprika. Bake, uncovered, 45 minutes, or until thermometer registers 130F and ham is glazed and potatoes bubbling.

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.

Steps:

• Spray crockpot with cooking spray.
• Put in crock 2 slices of ham, 1/3 of the potatoes, onion, garlic, and cheese.
• Sprinkle with pepper.
• Repeat layers to make 3 layers total.
• Spoon soup over top.
• Sprinkle with paprika.
• Cover and cook on low 6-8 hours, or until potatoes are tender.

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.

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.