Best 9 Ham And Swiss Scalloped Potatoes Recipes

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.

SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 350 degrees. Butter a 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.

HAM & SWISS POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in Alfredo sauce and seasonings; heat through., Drain potatoes; transfer to a greased 13x9-in. baking dish. Layer with ham, cheese and sauce. In a small bowl, combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, 18-22 minutes or until topping is golden brown and cheese is melted. Let stand 5 minutes before serving. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, layering ham, cheese and sauce in baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Prepare crumb topping; sprinkle over top. Bake as directed.

CHEESY SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer half the potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers.
• Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes.
• Stir Cheddar cheese into sauce until cheese is melted.
• Pour sauce over potato and ham mixture; sprinkle with paprika.
• Cover baking dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 1 hour.
• Remove foil and continue baking until lightly browned, about 15 minutes more.

SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 375°. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. , Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. , Cover and bake until potatoes are almost tender, 65-75 minutes. Dot with remaining 2 tablespoons butter. Bake, uncovered, until potatoes are tender, 15-20 minutes.

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 SWISS CHEESE POTATO BAKE

Steps:

• Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
• Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.

SWISS HAM POTATO SCALLOP

Steps:

• If you do not have leftover cooked red potatoes, cook them first. Cool them enough to handle and cube them. Shred the cheese and cube the ham.
• Preheat the oven to 400 degrees. Butter a 1-1/2 quart casserole; reserve.
• Saute the onion in the 2 tablespoons butter until tender, not browned. Blend in flour, salt and pepper.
• Add the milk; cook and stir until thickened and bubbly. Add the cheese and when melted, stir in the ham and potatoes, being gentle with the stirring.
• Turn into prepared casserole.
• Prepare the topping. Combine the crumbs and melted butter. Sprinkle on top of casserole.
• Bake in preheated oven for 25 to 30 minutes or until lightly browned and bubbly.

HAM AND SWISS LOADED BAKED POTATOES

Steps:

• Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven.
• Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
• Preheat broiler.
• Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.
• Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.