Kathys Scalloped Potatoes With Ham Recipes

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. 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 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:

• In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper., Cover and cook on low for 8-10 hours or until potatoes are tender.

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:

• Preheat oven to 375 degrees.
• In a saucepan, melt butter.
• Stir in flour, parsley, salt, thyme, and pepper.
• Gradually add all of the milk (3C+2T); bring to a boil.
• Cook and stir for 2 minutes; set pan aside.
• Combine in a large bowl the potatoes, ham, and onion; place half in a greased 2 1/2 quart baking dish.
• Top with half of the sauce; put in rest of potato mixture; and then put in last half of the sauce.
• Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender.
• Bake uncovered, 15-20 minutes longer, or until potatoes are fully cooked.
• If you need to have an oven at 325 degrees b/c of the rest of the meal, cook 2 hours covered and then 15 minutes uncovered.

Steps:

• 1. In a pan saute diced onions until almost golden. Move off to the side and add the cut up bacon and cook til its almost crispy. Add ham and cook until heated thru. Mix everything in the pan and turn off the heat.
• 2. Preheat oven to 350. Spray a shallow 2 qt baking dish with your choice of cooking spray. (I used butter flavor)
• 3. In a large bowl mix: alfredo sauce, cream of mushroom sauce, can of 1/2 & 1/2 (you can use milk) a few spoonfuls of grated parmesan, chives, and cayenne pepper. Then add your onion, bacon, ham mixture to that and mix well.
• 4. Slice the potatoes thin (you can leave skin on or use a peeler to take it off)and add to mixture in the bowl. Mix as you add the potatoes.
• 5. Layer 1/2 of your potato mixture to you baking dish. Add some grated parmesan (I didnt measure just use as much or as little as you like) Add the French's Fried Onions and half of the shredded cheese. Add the rest of the potatoes and add the rest of the Frenchs Fried Onions, another good handful of grated parmesan and the rest of the shredded cheese.
• 6. Cover with foil and then bake. I baked it for 2 hours covered. You could take the foil off the last 15 mins if you want the top a little more golden. Let stand about 10-15 mins before serving.

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).