Best 11 Corny Ham And Potato Scallop Recipes

CHEESY SCALLOPED POTATOES & HAM

Steps:

• Preheat oven to 350°. Mix first 5 ingredients. Stir in potatoes, ham and cheese. Transfer to 2 greased 13x9-in. baking dishes., Bake, covered, 1 hour. Uncover and bake until potatoes are tender, 45-55 minutes longer. , Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHEESY SCALLOPED POTATOES AND HAM

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a baking dish.
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until starting to soften, 3 to 4 minutes. Sprinkle flour over onion and whisk together. Cook until golden brown, about 2 minutes. Stir in half-and-half and milk; whisk until thickened, 3 to 4 minutes more. Remove from heat; season sauce with salt and pepper. Add garlic powder, Worcestershire sauce, onion powder, and paprika.
• Place half the sliced potatoes into the baking dish; top with half the chopped ham. Sprinkle half the Cheddar cheese and half the Monterey Jack cheese on top. Pour in half the sauce from the skillet. Repeat layering the remaining potatoes, ham, cheeses, and sauce, ending with a layer of cheese and sauce. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove the foil and bake until the cheese on top is golden and sauce is bubbling, 20 to 30 minutes more.

CHEESY SCALLOPED POTATOES WITH HAM

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute, stirring occasionally, until softened. Remove from heat. Stir in potatoes, ham, cheese, flour and pepper.
• Pour half-and-half over potato mixture. Heat to boiling over medium-high heat; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender.

CORN, HAM AND POTATO SCALLOP

Steps:

• Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker.
• Mix soup, milk and flour in small bowl; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
• Cover and cook on Low heat setting 7 to 9 hours.

HAM AND SCALLOPED POTATOES

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).

CORN, HAM AND POTATO SCALLOP

Steps:

• In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, and onion; mix well.
• In a small bowl, whisk together soup, milk and flour until smooth. Pour soup mixture over potato mixture; stir gently to mix.
• Cover; cook on low for 7-9 hours or until potatoes are tender.

HAM AND SCALLOPED POTATOES

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.

SLOW-COOKER CORN, HAM AND POTATO SCALLOP

Steps:

• In 3 1/2 to 4-quart slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.
• In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
• Cover; cook on Low setting 7 to 9 hours or until potatoes are tender.

CORN, HAM AND POTATO SCALLOP

Steps:

• Wash and cut potatoes (you can peel or leave skins on).
• Place potatoes, ham, corn, pepper, and onion in a crock pot.
• Whisk together soup, milk and flour and pour into crock pot, mix together and cook on low for 7-9 hours.
• It took me 9 hours in my 5 quart.

HAM AND CREAMY POTATO SCALLOPS

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until partially cooked. Drain and cool potatoes. Peel and cut into 1/4-in. slices. Spread in greased 3-qt. baking dish. , Preheat oven to 350°. In large saucepan, melt butter. Stir in flour until smooth; add broth. Bring to a boil. Cook and stir 1-2 minutes or until thickened and bubbly. Remove from heat. Stir in remaining ingredients. Pour over potatoes and toss gently to coat. , Bake, uncovered, 50-60 minutes or until potatoes are tender.

CROCKPOT CORN, HAM AND POTATO SCALLOP

Steps:

• 1. Combine potatoes, ham, corn, green pepper and onion in a 3 1/2 to 4 quart crockpot; mix well.
• 2. In a small bowl, combine soup, milk flour, and black pepper; beat with wire whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix. Top with shredded cheese.
• 3. Cover and cook on low setting for about 8 to 10 hours or until potatoes are tender.