Easyscallopedpotatoeswithhamandhavartireducedfat Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Steps:

• Preheat oven to 325°. In two large bowls, combine soups and milk. Add potatoes and ham; toss to coat. Divide among four greased 13x9-in. baking dishes. , Cover and bake 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 400°. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes., In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted., Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives.

Steps:

• In a small bowl, combine the soups and milk. In a greased 5-qt. slow cooker, layer half of the potatoes, ham, onions and soup mixture. Repeat layers. Sprinkle with paprika and pepper., Cover and cook on low until potatoes are tender, 8-10 hours.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.
• Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
• Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Steps:

• First: Please read the introduction.
• Slice the potatoes into 1/8 inch slice.
• Place in bowl and cover with cold water.
• Let soak for at least an hour.
• Drain well and pat dry.
• Heat oven to 300°F.
• Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
• Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
• Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
• Heat the cream, VERY GENTLY, until butter begins to appear.
• Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
• Bake for 1 1/2 hours until top is lightly browned.
• The cream should have absorbed into the potatoes, which should be tender, not mushy.
• Remove from oven and let sit for 10 minutes, loosely covered.

Steps:

• Start by slicing the potatoes about 1/8-1/4 inch thick.
• You may peel them first if you like.
• In a casserole dish, lay down a single layer of potatoes.
• Put some onion of top if you like.
• Sprinkle lightly with flour, salt, and peper.
• (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
• Pour the milk over the top of the potatoes until the dish is about 2/3 full.
• Bake at 375F for 1 hour.

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. Add heavy cream to milk and stir to combine.
• Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over.
• 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 let rest for 5 to 10 minutes before serving.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
• Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

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:

• Mix the 98% Fat Free Cream of Mushroom Soup with the milk until well blended.
• Butter the bottom of a 2 qt baking dish.
• Put aside 1/3 of the havarti cheese to place on top of the casserole.
• Place an even layer of potatoes on bottom of buttered baking dish, season with small amount of salt and pepper, layer ham, onions, cheese and the soup/milk mixture. Repeat layers until all ingredients are used. Top with the remaining 1/3 of havarti cheese.
• Cover the casserole and bake at 350 degrees for 60 minutes. Remove cover and bake another 15-30 minutes until potatoes are tender and top of dish is light golden brown.

Steps:

• In a greased 2-qt. baking dish, layer a third of the potatoes. Combine flour, salt and pepper; sprinkle a third over potatoes. Top with a third of the onion. Combine soup and milk; pour a third over onion. Repeat layers twice. Combine bread crumbs and butter; sprinkle over top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more.

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 degrees.
• Cut ham into serving size pieces; brown lightly on both sides in skillet.
• Stir flour into fat in skillet and add soup.
• Gradually add milk and heat to boiling; stir constantly.
• In 2-qt.
• casserole arrange layers of ham, potatoes, carrots and onion until all are used, sprinkling salt and pepper lightly on the vegetables.
• Pour on soup and milk mixture.
• Cover and bake 1 hour.
• Remove cover and bake 15 minutes more; or until potatoes are tender.

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
• Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
• Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
• With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
• Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

Steps:

• Preheat the oven to 350°F.
• Mix together all the ingredients and place in an oven-safe baking or casserole dish.
• Bake for 25 minutes then remove from oven.
• Sprinkle the potatoes with cheddar cheese and place back in the oven for five minutes, until melted.
• Serve and enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
• Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.

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.