Ham Potato And Cheddar Cheese Gratin Recipes

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.

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.

Steps:

• Preheat an oven to 375 degrees. Butter a shallow 3 quart 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 of baked ham into 1/2-inch dice. Arrange 1/3 of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and 1/3 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 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.

Steps:

• In a saucepan over high heat, bring the water to a boil.
• Add the ham and simmer for 30 seconds.
• Remove from heat and drain well.
• Set aside.
• Oil a 9 by 13 baking dish.
• Distribute one fourth of the potatoes evenly over the bottom of the prepared dish.
• Distribute one third of the ham evenly over the potatoes.
• Top with of the remaining potatoes and then all of the remaining ham.
• Top with all the remaining potatoes, layering the slices attractively.
• Preheat the oven to 350*F (180*C) Pour the milk into a saucepan placed over medium heat and warm until bubbles appear at the edges of the pan.
• Remove from heat.
• In another saucepan over medium heat, melt the butter.
• Stir in the flour and cook,stirring constantly for 2 minutes.
• (DO not brown) Gradually stir in the hot milk and cook, stirring, until the mixture thickens, 4 to 5 minutes.
• Remove from the heat.
• Stir in the cheeses, mustard, cayenne and season to taste with salt and pepper.
• Return the pan to low heat and stir just until the cheese melts.
• Pour the cheese sauce evenly over the potatoes and ham.
• Bake, uncovered until the potatoes can be easily pierced with a skewer and the top is golden brown, about one hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
• Bake in the preheated oven until the potatoes are tender, about 1 hour.