Pasta Ham And Cheddar Au Gratin With Rosemary Recipes

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:

• Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
• In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
• In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
• Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

Steps:

• Preheat the oven to 350°F.
• Lightly grease a shallow 3 quart baking dish.
• Begin cooking pasta according to package directions.
• During the last few minutes of cooking the pasta - stir in the frozen peas and cook 1 minute or until the pasta is slightly under done and the peas have thawed.
• Drain and return to the pot.
• Add cream, ham, Cheddar cheese, Parmesan cheese, rosemary and freshly ground black pepper and toss until well blended.
• Spoon into prepared baking dish.
• Combine the bread crumbs and Parmesan cheese in a small bowl; sprinkle evenly over the pasta.
• Bake 30 to 35 minutes or until heated through and golden brown on top.
• Garnish with fresh rosemary sprigs if desired.
• Serve and enjoy!

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:

• 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:

• 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:

• 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.