Ham Potatoes Au Gratin Recipes

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.

Steps:

• In a skillet, saute onions and green pepper in 1 tablespoon butter until tender. Combine onions and pepper with potatoes, ham and mayonnaise; pour into an ungreased 11x7-in. baking dish., In a saucepan, melt remaining butter. Stir in flour and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 1 minute. Stir in cheese just until melted. Pour over potato mixture. Cover and bake at 350° for 30 minutes or until bubbly.

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:

• 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.

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

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.

Steps:

• Cook onion& green pepper in butter until tender.
• Stir in flour and pepper.
• Add milk all at once& bring to a boil, stirring constantly.
• Reduce heat; add cheeses and Miracle Whip; stir until cheese melts.
• Combine ham and potatoes with sauce.
• Bake in 13x9" pan at 350.

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.

Steps:

• Combine Potatoes, Sauce Mix, hot water and milk in large saucepan as directed on package, except reduce measure of hot water by 1/4 cup and omit butter or margarine. Bring to boil.
• Stir in ham; Simmer on medium-low heat 15 min. or until potatoes are tender, stirring frequently.
• Remove from heat. Stir in sour cream. Top with cheese; cover. Let stand 5 min. or until melted.

Steps:

• Lightly coat the inside of a 3-1/2 or 4-quart crockpot with nonstick cooking spray. In the cooker combine the potatoes from the mixes, the contents of the seasoning packets from the mixes, the ham and roasted red pepper. In a medium bowl mix the water into the soup. Pour over potato mixture in the cooker.
• Cover and cook on LO heat for 7-8 hours.
• If desired, sprinkle individual servings with fresh chives.

Steps:

• Boil water in large dutch oven and cook potatoes 15 minutes, until tender.
• Melt butter in a med saucepan over med heat.
• Stir in flour until smooth. Add onions and cook 3-5 minutes until translucent.
• Gradually add milk, stirring constantly until mixture thickens and bubbles.
• Add cheese, salt and pepper.
• Stir until cheese melts. Add cream of mushroom soup and combine.
• Pour over potatoe mixture and stir gently to mix. Add ham and gently stir
• Bake in a 350 degree oven for 35 to 40 minutes or until bubbly.

Steps:

• Combine potatoes, ham and onion in a greased 1-qt. casserole; set aside. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk; stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees F for 35-40 minutes or until bubbly. Garnish with parsley.