Best 20 Ham And Scalloped Potatoes Recipes

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).

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.

MOM'S SCALLOPED POTATOES AND HAM

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.

EASY SCALLOPED POTATOES AND HAM

Steps:

• Preheat oven to 400°F.
• Wash and peel potatoes, and slice into thin slices no 1/8 of an inch thick.
• Butter a casserole dish, and place an even layer of potatoes in the bottom of dish.
• Using a tablespoon sprinkle 2 tablespoons of flour over potatoes. Salt and pepper, Sprinkle with 1/4 of the ham.
• Cut butter into small bits and sprinkle over the ham. leaving enough for 3 more layers.
• Repeat layering, potatoes, salt and pepper, flour, ham and butter, until potatoes are all gone.
• Pour enough milk over the whole casserole until it comes up to the top layer of potatoes.
• Cover with foil and bake for 35 minutes.
• Remove foil and back an additional 10 minutes until top is lightly browned and potatoes are tender. It should appear very bubbly and yummy.
• Enjoy.

CROCK POT SCALLOPED POTATOES AND HAM

Steps:

• Layer half of the ham, potatoes, onions and cheese in crock pot.
• Repeat layers.
• Spread undiluted soup over the top.
• Cover and cook on low 6 to 8 hours.
• Adjust amounts to fit the size of your crock pot.

SCALLOPED POTATOES AND HAM WITH CHEESE

Steps:

• Peel potatoes, I usually use about 6 for a 2 quart baking dish.
• Slice the ham.
• Make Basic White Sauce:Melt butter or margarine.Add flour and mix.Add chopped onions.Add milk and stir until mixture thickens.
• Add cheese to white sauce and stir until melted.
• In the meantime, slice potatoes.
• Place one layer of potatoes in a 2 quart baking dish.
• Top with ham slices.
• Add another layer of potatoes, another layer of ham slices and so on.
• Pour the cheese sauce over all.
• Cover and bake at 350 degrees Fahrenheit for one hour.
• Remove the cover and bake another 1/2 hour until cheese bubbles and top browns.

SLOW COOKER HAM AND SCALLOPED POTATOES

Steps:

• Mix water and cream of tartar in a large bowl.
• Stir potatoes into water mixture until potatoes are well coated; drain.
• Layer potatoes and onion in a slow cooker; season with salt and black pepper.
• Heat milk and flour in a saucepan over medium heat, stirring often, until boiling, about 5 minutes; season with salt and black pepper.
• Pour about half the milk sauce over the potato mixture.
• Scatter Cheddar cheese and ham into the slow cooker; cover with remaining milk sauce.
• Cook on Low setting for 9 to 10 hours or on High for 4 1/2 to 5 hours.

CROCK POT CHEESY SCALLOPED POTATOES AND HAM

Steps:

• 1. Regular version: In a large bowl mix the two soups and feel free to add a tiny splash of milk, then add the onion, hams and seasonings. Slice the potatoes in half and then into slices; add to soup and mix well. Put into the crock pot, and add a sprinkle of paprika. Cook on high 4 hours or low 7-8 hours. Sprinkle the cheddar on top during last 10 min.
• 2. Kicked Up version: Place peeled potatoes in a bowl of water. Melt the butter over med-high heat, cook and stir a few mins. Then whisk in the flour and stir. Add 1 cup of the evaporated milk and stir over med-high heat until bubbly and thickened; you may need the whole can.
• 3. Stir in the cheddar soup, Swiss and cheddar cheese and seasonings, stir till melted and creamy. (You will not use the mushroom soup in this version :)
• 4. Slice potatoes in half and then into slices. Place in a large bowl, along with onions and ham; mix well. Place in crock pot and cook the same as regular version. Let stand 10 min prior to serving.
• 5. Some people like to layer the ingredients, instead of mixing in a bowl. I like it all mixed so the flavors marry. Use your preference!

SCALLOPED POTATOES AND HAM - PIONEER WOMAN

Steps:

• Preheat oven to 350 degrees. Butter a large casserole dish.
• Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
• Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.).
• Combine the two grated cheeses. Set aside.
• Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
• Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
• Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

SCALLOPED POTATOES AND COUNTRY HAM

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch flameproof baking dish with cooking spray.
• In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3 to 4 minutes. Add the flour and stir until combined. Cook 1 to 2 minutes to remove the raw flour taste. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove from the heat.
• Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used. You should have a total of 3 sets of layers, ending with the sauce on top. Top with the Gruyere and cover with foil. Bake until the potatoes are tender, about 1 hour.
• Remove the foil and spoon off any fat that has pooled in the baking dish, if needed. Switch the oven to broil and broil until light golden brown, 3 to 5 minutes. Garnish with green onions before serving.

CROCK POT HAM AND SCALLOPED POTATOES

Steps:

• Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.
• Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and.
• pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook in crock pot on low 8 to 10 hours. (High:.
• 4 hours).

HOMEMADE HAM AND SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350 degrees. Butter a deep 9x13 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. Remove from oven and let stand 10-15 minutes. Sauce will thicken while standing.
• 2. Just a note: I prefer to freshly grate all of my cheeses for hot dishes. Mostly because the already shredded cheeses usually have an added wax-like film added to them, therefore disrupting proper melting. Just a tip!

SCALLOPED POTATOES AND HAM

Steps:

• Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
• Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
• Return to heat; cook until thickened and bubbly.
• Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
• Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.
• Bake at 350 degrees for 30 minutes.
• Uncover and continue to bake for 1 hour.
• Let stand for 10 minutes before serving.

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.

HAM AND BROCCOLI SCALLOPED POTATOES

Steps:

• Preheat oven to 350°.
• In a large saucepan, bring first five ingredients to a boil, stirring frequently.
• Remove from heat.
• Place a layer of potatoes and onions in a buttered 13x9 baking dish.
• Cover with part of the soup mixture and season with black pepper.
• Keep alternating layers until all potatoes are used.
• Cover with foil and bake for one hour or until potatoes test done.
• Remove foil and sprinkle top with french fried onions and bake uncovered for 15 more minutes.

EASY SCALLOPED POTATOES AND HAM

Steps:

• 1. In a large bowl mix the potatoes, onion, garlic, ham, flour, salt and pepper and cheese.
• 2. Pour into a greased baking dish, pour milk over , place butter pats on top, place a lid on and bake at 375 degrees for 1 hour remove lid and bake another 45 minutes to a hour or till potatoes are done.

HAM AND SCALLOPED POTATOES

Steps:

• 1. Boil potatos slowly 10 minutes in small amount of water.
• 2. Saute chopped onion in butter. Stir in flour add salt. Let cook for a few minutes. Add 1 1/2 cups milk, bring to a simmer, stirring in 1 cup of the shreded cheese. Add ham pieces.
• 3. Pour all into undrained potatoes. Mix lightly. Pour into shallow baking dish. Sprinkle top with cheese. Bake 30 to 45 minutes in 350 degree oven.

SCALLOPED POTATOES AND HAM

Steps:

• Add sliced potatoes to well salted pot of water. Once it starts to boil, boil for three minutes. Do not overcook, drain well.
• In a skillet on medium heat, combine the olive oil and onions. Add salt and pepper to taste and cook for 4 - 5 minutes.
• Add the parsley, thyme, and ham and cook an additional 3 - 5 minutes then set aside in a bowl.
• Wipe skillet out with paper towel and melt the butter over medium heat.
• Add the flour and whisk to combine and the flour has turned a slight brown color.
• Slowly add the milk and whisk constantly. Add salt and pepper to taste.
• Bring to a boil and then turn heat down to low and whisk for another 2 - 3 minutes.
• Add the ham and onion mixture to the skillet. Add salt and pepper to taste.
• Cook an additional 2 minutes.
• Butter a 2 quart casserole dish.
• Add a spoonful of sauce and spread on the bottom of the casserole dish.
• Place a layer of potatoes on top of the sauce.
• Continue alternating sauce and potatoes.
• Sprinkle the gruyere cheese on top and then cover with foil.
• Bake at 400 degrees for 35 - 55 minutes.
• Remove foil and bake another 10 minutes to brown the cheese.

ERIN'S SCALLOPED POTATOES AND HAM

Steps:

• Melt the butter over medium-low in a large deep pan.
• Add chopped onions and cook until the onions are soft.
• Add the flour and stir until the flour becomes frothy.
• Add the half and half and milk 1/2 a cup at a time, stirring in between.
• Add salt, pepper and cayenne pepper.
• Bring to a boil, reduce heat.
• Add ham, stir.
• Add potatoes and stir to coat.
• Pour into a buttered baking dish and put into the oven at 400F for 45 minutes, covered.
• Uncover after 45 minutes and continue baking at 400F for 20 minutes.

SCALLOPED POTATOES AND HAM

Steps:

• Put approx half of potatoes in crock pot, then lay in ham, then the diced onion, then the rest of the potatoes. Top with the soup, chunk the butter and drop around, and then the cheese. Cook on low approx 6hrs, depending on the thickness of potatoes -- or high for about 3. Stirring at least once. If you crock pot gets super hot, use the low setting.