Cheesy Scalloped Potatoes Ham Recipes

Steps:

• Preheat oven to 350°. Mix first 5 ingredients. Stir in potatoes, ham and cheese. Transfer to 2 greased 13x9-in. baking dishes., Bake, covered, 1 hour. Uncover and bake until potatoes are tender, 45-55 minutes longer. , Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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:

• In a bowl, add the canned soups, milk, garlic powder and pepper; stir to mix well.
• In a greased 13x9-inch baking pan, add half the sliced potatoes.
• Toss in half the onions, over the potatoes.
• Pour half the soup mixture over the potatoes.
• Sprinkle half of the cheese over the potatoes.
• Place the sliced ham pieces evenly over the potatoes.
• Add the remaining sliced potatoes, onions, soup mixture, and cheese.
• Cover, and bake in a 375 degree oven for 1 hour.
• After 1 hour, uncover the pan, and continue baking for 30 minutes more.
• Note: Sometimes I'll use ham steaks that come in a 16-oz pkg., which I cut them into 3/4 to 1-inch pieces. (I used John Morrell Ham Steaks, and I used the entire pkg.). Also, I think one could add a bit more garlic powder & white pepper (possibly an 1/8 teaspoon more of each).

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:

• 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:

• 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 4-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute, stirring occasionally, until softened. Remove from heat. Stir in potatoes, ham, cheese, flour and pepper.
• Pour half-and-half over potato mixture. Heat to boiling over medium-high heat; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender.

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 350°. In a large bowl, combine the first eight ingredients. Add potatoes, ham and cheese; toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, 65-70 minutes or until bubbly and potatoes are tender. Let stand 10 minutes before serving.