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Best Scalloped Potato and Ham Recipes

Best Scalloped Potato and Ham Recipes


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Scalloped Potato and Ham Shopping Tips

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Scalloped Potato and Ham Cooking Tips

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.


Scalloped Potatoes With Ham

Ham, cheese, potatoes, and a cheesy cream sauce combine to create one casserole that's not messing around. Our recipe testers suggest serving Scalloped Potatoes with Ham as a side for grilled pork tenderloin, with a green salad as an entrée, or underneath an over easy egg for brunch or a hearty breakfast. It's ripe for delicious possibilities, but one thing is for certain, you're not going to want to wait around for the day after Easter for this dish. Of course, it's a great way to use leftover ham, but it's also completely worthy of buying ham just for the occasion. You'll be convinced from the very first bite. One last tip, because we know you're going to want to get our Scalloped Potatoes with Ham on the table in a flash: If you have a mandolin, it will make quick work of slicing all the potatoes and ensure the most even, thin slices. The result? Dreamy, gratin-like layers that will keep everyone coming back for more.


Scalloped vs. Au Gratin

Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce. Au Gratin means “with cheese.” So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin.

Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.

So, this could also be called Au Gratin potatoes and ham. I was brought up calling this scalloped, so I'm using that, but Au Gratin may be more correct.


Two Options for Ham Dinner

How to make crock pot ham

Crock Pot Ham is an easy way to throw together a holiday dinner or easy any-time meal. This recipe requires almost no effort on your end and turns out perfectly with perfect glaze and all!

Place a pre cooked 8-lb ham (bone-in, spiral cut), cut side down, in crock pot. Remove any plastic or paper protectors first if using bone-in ham. Pour the pineapple juice over top of the ham.

In a small bowl, combine honey, brown sugar and Worcestershire sauce. Mix well and pour over the ham, spreading so all outer surfaces are covered in the sauce. If possible, expose the cut portions of the ham and allow sauce to seep in.

Place the lid on the crock pot and cook on low heat for 4-6 hours. Carefully transfer ham to a serving platter and spoon the sauce and juices from the slow cooker over the top, ensuring that it gets into the inner portion of the slices of ham.

Using a sharp knife, cut the meat off the bone and enjoy!

Instant Pot ham recipe

Done in just 30 minutes with a delicious glaze that everyone will love, Instant Pot Ham recipe makes dinner or your next holiday meal easy!

Start with 1/2 cup honey, 1/2 cup brown sugar and 2 tablespoons Worcestershire sauce. Combine ingredients in a small bowl and mix well.

Place the ham inside a piece of heavy-duty foil and fold up around the sides. Pour the sauce over the ham, ensuring it seeps into the slices. Fold foil up over the ham to cover entirely.

Next you’ll pour 1 1/2 cups water into the Instant Pot. Place ham on trivet and lower into Instant Pot.

Place the cover on the pot and set timer to 20 minutes on high pressure. It will take the IP around 11 minutes to come to pressure before it begins cooking. When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover.

Carefully place the ham on a serving platter. Gently pour a little of the juices over the top of the ham and serve alongside How To Make Grits from Mama Gourmand!


The One Trick Michael Symon Uses to Make Perfect Scalloped Potatoes

Michael Symon features Spicy Potato Gratin, as seen on Food Network Kitchen Live.

Related To:

Roasted potatoes are never a bad idea, but the holidays are a perfect excuse for taking spuds over the top by bathing them in a creamy cheese sauce and baking them to crispy perfection.

Even with all of that cheese and a sprinkle of breadcrumbs, scalloped potatoes or potatoes au gratin can end up being a little mushy and lackluster without the right technique.

Thankfully, Michael Symon has us covered in his Spicy Potato Gratin class on the Food Network Kitchen app.

While whipping up a glorious Gruyere cheese sauce, he shares a bunch of super smart tips, such as an easy to remember visual cue for knowing when the raw flavor of flour has been cooked out of roux. Michael amps things up with pureed chipotle peppers because his son Kyle likes things on the spicy side, but the sauce can be seasoned with anything you like.

As for the potatoes, he likes to use a mandoline to thinly slice them quickly, but it isn’t the only tool that’s key for making perfect scalloped potatoes.

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he’s got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

This is a really important step that’s often overlooked, but it makes all the difference in getting the potatoes to steam uniformly and cook all the way through while still remaining intact.

For more of Michael’s great tips, including how he creates a gorgeous crispy topping, check out his Spicy Potato Gratin class and more holiday classes on the Food Network Kitchen app.


Preparation

In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook one minute.

Add milk and chicken broth and continue cooking over medium heat, whisking often, until thickened.

Preheat oven to 375°F and lightly grease a 9″x13” casserole dish.

Combine sliced potatoes and ham in casserole dish and cover evenly with sauce.

Sprinkle with cheese and bake for 40 to 45 minutes until potatoes are tender and cheese is golden brown. Let sit for 5 to 10 minutes before serving.

In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook one minute.

Add milk and chicken broth and continue cooking over medium heat, whisking often, until thickened.

Preheat oven to 375°F and lightly grease a 9″x13” casserole dish.

Combine sliced potatoes and ham in casserole dish and cover evenly with sauce.

Sprinkle with cheese and bake for 40 to 45 minutes until potatoes are tender and cheese is golden brown. Let sit for 5 to 10 minutes before serving.


  • ½ cup onion, chopped
  • 1 ½ cups fat-free milk
  • 3 tablespoons all-purpose flour
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 medium round red potato, cut into 1/4-inch-thick slices
  • 1 medium sweet potato, peeled and cut into 1/4-inch-thick slices
  • 1 medium turnip, peeled and cut into 1/4-inch-thick slices
  • ¼ cup water
  • 8 ounces low-fat, reduced-sodium cooked boneless ham, cut into thin strips
  • Paprika

Preheat oven to 350 degrees F. For sauce: In a medium saucepan, cook onion in a small amount of boiling water over medium heat for 3 to 5 minutes or until tender. Drain return to pan. In a screw-top jar, combine milk, flour and pepper cover and shake until well mixed. Add milk mixture to saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in rosemary.

Meanwhile, in a 2-quart microwave-safe baking dish, combine potatoes, turnip and 1/4 cup water. Cover with vented plastic wrap. Microwave on 100% power (high) about 8 minutes or just until vegetables are tender. Carefully drain in a colander.

In the same 2-quart baking dish, layer half of the ham, half of the potato mixture and half of the sauce. Repeat layers. Sprinkle with paprika. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.


How To Make Easy Scalloped Potatoes

Ingredients

  • Yukon Gold potatoes
  • Onion
  • All-purpose flour
  • Salt and pepper
  • Butter
  • Parmesan cheese
  • Milk
  • Garlic powder
  • Parsley (optional)

Instructions

I prefer to use Yukon Gold potatoes for this Easy Scalloped Potato recipe. The potatoes cook up perfectly when baked and have a buttery flavor that naturally complements the cream sauce.

Start by washing the potatoes. Then you must decide if you want to peel the potatoes are not. I prefer to peel them, but if you are using Yukon Gold potatoes, the choice is up to you because the skins are very thin.

However, if you are using Russet potatoes, I definitely recommend peeling them because the skins are thicker and adds an odd texture to the casserole.

Once the potatoes are washed and peeled, it is time to slice them into 1/4 inch thickness using a mandolin or sharp knife.

If you use a mandolin, be sure to use the v-shaped blade. You want the potatoes slightly thicker than if you were making Au Gratin potatoes.

Then slice the onions into thin strips or dice them into small pieces and set aside.

Using a little butter or non-stick spray grease a 9 x 13 baking dish, and preheat the oven to 375°F. Separate both the potatoes and onions into three even piles.

Layer The Casserole

Now it is time to assemble the Scalloped Potatoes by first layering 1/3 of potatoes in the baking dish. Then on top of the potatoes layer with 1/3 onions, salt and pepper, butter, flour, and a little Parmesan cheese.

Yes, I know that cheese is usually reserved for Au Gratin potatoes. However, the tiny bit of Parmesan cheese added to this recipe provides just enough tang to make the potatoes have that extra depth of flavor when baked.

Once the first layer is complete, repeat the layers two more times. Now set the casserole aside and heat the sauce.

Pour the milk in a small sauce pan and heat it over medium heat until it&rsquos hot, but not boiling. Stir in the garlic powder and then pour the milk over the top of the dish until it reaches the top layer of potatoes.

Cover and bake until the potatoes are fork tender, approximately 60 minutes. Then remove the lid and continue to bake until the top layer begins to turn light golden brown in color.


Scalloped Potatoes with Ham

Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream to a simmer. Add the garlic and nutmeg and season with salt and pepper. Keep warm.

Using a mandoline, slice the potatoes crosswise 1/8 inch thick. In a small bowl, combine the pecorino and Parmigiano cheese. Arrange one fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese, 1 tablespoon of the parsley and one third of the ham over the potatoes. Repeat the layering two more times. Top with a final layer of potatoes and sprinkle with the remaining 1/4 cup of cheese. Pour the cream mixture over and around the potatoes.

Bake for 25 to 30 minutes, until the potatoes are tender and bubbling and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of parsley and serve.


Recipe Summary

  • 6-8 medium potatoes
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons dry mustard
  • 2 ½ cups milk
  • 4 ounces strong cheese (gruyere, manchago, extra sharp che shredded
  • 1 1 sm. onion chopped
  • 1 tablespoon butter
  • ½ pound ham cubed

Preheat oven to 350 degrees.

Wash and peel potatoes. Slice thinly with a mandolin to measure about 4 cups. Heat 3 tablespoons butter/butter in saucepan over low heat until melted whisk in flour, salt, pepper and dry mustard. Cook over low heat, whisking constantly, until mixture is smooth and bubbly whisk in milk a little at a time, keeping consistency thick before adding next bit of milk. Heat to boiling again, whisking constantly. Slowly add shredded cheese a little at a time.

Arrange potatoes in greased 2 quart casserole in layers, topping each layer with equal amounts of sauce, onion and cubed ham. Dot top layer with 1 tablespoon butter. Cover and bake in 350 degree oven for 30 minutes. Uncover and bake until potatoes are tender, 60-70 minutes longer. Let stand 5-10 minutes before serving.



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