Scallop Potatoes and Ham | The Pioneer Woman | Food Network Asia
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Award-winning blogger and best-selling cookbook author Ree Drummond presents her special brand of home cooking in the series The Pioneer Woman. In this clip, she shares her tips and tricks of peeling potatoes, as well as her recipe of Scallop Potatoes and Ham.
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Cheesy Au Gratin Potatoes w/ Ham Recipe!!
Learn how to make these delicious cheesy au gratin potatoes with ham!! Forget the boxed stuff and go for the homemade from scratch this Thanksgiving! I mean, cheesy sauce with ham and potatoes. What more can a person ask for in a side dish?! ;-)
What you'll need:
(4) 4-5 russet potatoes
2-1/4 cups milk
1-1/2 cups shredded extra sharp cheddar cheese
1 cup diced ham
1/2 small onion, chopped
1/4 cup all-purpose flour
4 Tbsp butter
salt and pepper to taste
Wash and peel your potatoes and slice into 1/16 slices or disks. If you have a mandoline, use it otherwise a knife works just as well. Put potato slices into a large bowl of cool water so they don't oxidize on you. Next, bring a large pot of water to a boil on the stovetop. Drain the potatoes and add to boiling water and bring back to a bubble and cook for 3 minutes. Drain and rinse to stop the cooking process.
For the sauce, in a medium saucepan, melt the butter over medium-high heat and add in the onion. Cook for 1-2 minutes and add in flour. Stir well and cook an additional 1 minute. Slowly add in the milk while whisking constantly until all the milk is added. Add in 1 tsp salt and black pepper to taste. Bring to a boil while stirring constantly. Turn off the heat and add in cheese and ham and stir to melt cheese and combine well.
Next, pour 1/4 sauce into the bottom of a 9 x 9 baking dish. Layer 1/3 of the potato slices in, top with 1/4 sauce and spread evenly across, followed by 1/3 potato slices, 1/4 sauce, 1/3 potato slices and finally top with remaining 1/4 sauce. Bake in a preheated 350*F oven for 35-40 minutes or until golden brown on top. Let rest 15-20 minutes before serving to let sauce thicken and set up and enjoy!!
**you can make a double recipe in a 9 x 13 baking dish
***you can also assemble this the day before and bake the next day if you wish. Just let come to room temperature before baking or add an additional 10 minutes to the baking time.
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Slow-Cooker Cheesy Ham au Gratin | Betty Crocker Recipe
Enjoy this cheesy ham recipe slow cooked for dinner using Whole Kernel Corn, Red and Green Peppers.
Recipe:
Mom's Scalloped Potato Gratin - Food Wishes
This simple, comforting potato casserole was one of my favorite foods growing up, and it would have been a favorite of mine as an adult, if I hadn’t gone to culinary school. Happily, I’ve rediscovered how great this significantly less rich milk-based version is, and I’m very excited to be sharing it with you. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Mom’s Scalloped Potato Gratin recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Au Gratin Potatoes with Diced Ham Recipe
Fabulous Au Gratin Potatoes, perfect every time!
Read the full printable recipe at
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Anne Burrell's Scalloped Potato Gratin | Food Network
Cook along with Anne as she reveals how to make a cheesy, delicious scalloped potato gratin!
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Cheesy Potatoes Gratin
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 2 hr 5 min (includes resting time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
8 tablespoons (1 stick) unsalted butter
1/2 yellow onion, finely diced
Kosher salt
2 cloves garlic, smashed and finely chopped
1/2 cup all-purpose flour
1 quart milk
1/4 cup Dijon mustard
2 cups grated Gruyere
1 cup grated Parmigiano
3 pounds Yukon gold potatoes, unpeeled, cut into 1/4-inch slices
Directions
Preheat the oven to 375 degrees F.
Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!
Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.
Let sit for 15 to 20 minutes before serving.
Hot cheesy potatoes!
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Anne Burrell's Scalloped Potato Gratin | Food Network