Best 17 Ham Potato Pom Poms Recipes

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Ham potato pom poms are a delicious, easy-to-make appetizer that is perfect for any party or gathering. Made with just a few simple ingredients, these bite-sized treats are sure to be a hit with guests of all ages. The combination of salty ham, creamy potatoes, and crispy bread crumbs creates a unique and flavorful dish that is sure to leave everyone wanting more. Serve them with your favorite dipping sauce for an extra special treat.

Let's cook with our recipes!

POMMES ANNA



Pommes Anna image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds russet potatoes, peeled, in a bowl of cold water
4 to 6 tablespoons unsalted butter, melted
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Grated Parmesan

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a small saucepan.
  • Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
  • Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

LEFTOVER HAM -N- POTATO CASSEROLE



Leftover Ham -n- Potato Casserole image

An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!

Provided by SweetT

Categories     Main Dish Recipes     Pork     Ham

Time 1h15m

Yield 6

Number Of Ingredients 10

6 small potatoes, peeled and cubed
3 tablespoons butter
2 cups cubed fully cooked ham
1 small onion, finely chopped
¼ cup butter
3 tablespoons all-purpose flour
1 ½ cups milk
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese
¼ cup bread crumbs

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 1 1/2-quart baking dish.
  • Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir potatoes into ham mixture; transfer to the prepared baking dish.
  • Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
  • Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
  • Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
  • Pour sauce over ham and potatoes.
  • Sprinkle bread crumbs atop casserole.
  • Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

Nutrition Facts : Calories 577.7 calories, Carbohydrate 40.3 g, Cholesterol 104.9 mg, Fat 35.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 20.2 g, Sodium 973.7 mg, Sugar 5.2 g

ONE-POT HAM & POTATO SOUP RECIPE BY TASTY



One-pot Ham & Potato Soup Recipe by Tasty image

Here's what you need: bacon, onion, carrot, celery, flour, ham, potatoes, fresh thyme, black pepper, chicken broth, bay leaves, heavy cream

Provided by Jordan Kenna

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

2 strips bacon, cut into 1-inch (2 cm) pieces
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
3 tablespoons flour
2 cups ham, cooked and cubed
2 potatoes, cubed
1 teaspoon fresh thyme
1 teaspoon black pepper
6 cups chicken broth
2 bay leaves
2 cups heavy cream

Steps:

  • In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
  • Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
  • Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
  • Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
  • Add the chicken broth and bay leaves.
  • Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
  • Remove bay leaves and stir in cream. Return to a simmer and serve.
  • Enjoy!

HAM AND POTATOES AU GRATIN



Ham and Potatoes Au Gratin image

This is one of the dishes Grandma served to our family during the holidays. Now, when the family gathers and I prepare this for my grandchildren, memories of those special times at Grandma's house fill my mind. I usually double this recipe, because the leftovers are fabulous when warmed in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2 cups sliced peeled potatoes, cooked
1 cup diced cooked ham
1 tablespoon finely chopped onion
1/3 cup butter, cubed
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup shredded cheddar cheese
3/4 teaspoon salt
Dash white pepper
Minced fresh parsley

Steps:

  • In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.

Nutrition Facts : Calories 872 calories, Fat 59g fat (37g saturated fat), Cholesterol 204mg cholesterol, Sodium 2526mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.

HAM AND SCALLOPED POTATOES



Ham and Scalloped Potatoes image

Sliced potatoes are smothered in a cheese sauce and topped with ham. If you prefer a little kick, try adding a dash of cayenne pepper to the sauce. Delicious!

Provided by Lumielle

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h46m

Yield 10

Number Of Ingredients 11

cooking spray
8 potatoes, peeled and thinly sliced
½ cup butter
1 onion, finely chopped
½ cup all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon salt
¼ teaspoon ground black pepper
3 cups milk
2 cups shredded Cheddar cheese
3 cups diced ham

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.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 40.6 g, Cholesterol 76.7 mg, Fat 25.9 g, Fiber 4.3 g, Protein 20 g, SaturatedFat 14.3 g, Sodium 1024.6 mg, Sugar 5.9 g

CREAMY MUSHROOM HAM & POTATOES



Creamy Mushroom Ham & Potatoes image

Everyone loves these potatoes and always comes back for more. I like the comforting main dish because it uses only seven ingredients and is finished in the slow cooker.-Traci Meadows, Monett, Missouri

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 4 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1 tablespoon dried parsley flakes
6 medium potatoes, peeled and thinly sliced
1 small onion, chopped
1-1/2 cups cubed fully cooked ham
6 slices American cheese

Steps:

  • In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

Nutrition Facts : Calories 432 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1589mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.

MASHED POTATOES WITH HAM



Mashed Potatoes with Ham image

"Mashed Potatoes with Ham evolved from scalloped potatoes, which are tasty but time-consuming to bake. "I warmed up leftover mashed potatoes, then decided to throw in some ham to save a dish," Kathy explains. "The next time I made it, I added a cheese and crumb topping to give this casserole an appealing golden look."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup finely chopped onion
2 tablespoons butter, divided
3-1/2 to 4 cups hot mashed potatoes (prepared with milk with butter)
1-1/2 cups cubed fully cooked ham
1/4 teaspoon onion salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/3 cup crushed cornflakes

Steps:

  • In a large microwave-safe bowl, combine onion and 1 tablespoon of butter. Microwave, uncovered, on high for 2 minutes or until tender, stirring once. Add potatoes, ham, onion salt and pepper; mix well. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflakes; dot with remaining butter. Bake, uncovered, at 375° for 15 minutes or until heated through.

Nutrition Facts : Calories 349 calories, Fat 14g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 1020mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 16g protein.

DELICIOUS HAM AND POTATO SOUP



Delicious Ham and Potato Soup image

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

Provided by ELLIE11

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 11

3 ½ cups peeled and diced potatoes
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3 ¼ cups water
2 tablespoons chicken bouillon granules
½ teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Steps:

  • Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  • In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  • Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 19.5 g, Cholesterol 29.9 mg, Fat 10.5 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 393.7 mg, Sugar 3.8 g

HAM AND POTATO CASSEROLE



Ham and Potato Casserole image

This is a recipe that my Grandmother would always make using leftover ham. Its great for small or large families.

Provided by Music Heather

Categories     One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons margarine
1 tablespoon flour
1 dash pepper
1 cup milk
1 cup shredded cheddar cheese
1/4 cup mayonnaise
3 cups potatoes, cooked and diced
2 cups ham, cooked and diced

Steps:

  • HEAT oven to 350 degrees.
  • COOK onion and green pepper in margarine until tender.
  • STIR in flour and pepper.
  • ADD milk and bring to a boil, stirring constantly.
  • REDUCE heat and add cheese and mayo; stir until cheese melts.
  • ADD potatoes and ham; put into casserole dish.
  • BAKE for 30 minutes.

Nutrition Facts : Calories 138.1, Fat 7.1, SaturatedFat 3.3, Cholesterol 24.9, Sodium 447.1, Carbohydrate 9.2, Fiber 1.1, Sugar 0.8, Protein 9.2

CREAMY HAM & POTATOES



Creamy Ham & Potatoes image

If you love scalloped potatoes, this downsized version with tender chunks of ham is just for you. The cozy, comforting entree comes courtesy of Wendy Rowley from Green River, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 2 servings.

Number Of Ingredients 8

2 large red potatoes, cubed
1/3 cup cubed Velveeta
3/4 cup cubed fully cooked ham
1 tablespoon dried minced onion
2/3 cup condensed cream of celery soup, undiluted
2/3 cup 2% milk
1 tablespoon all-purpose flour
1/4 teaspoon pepper

Steps:

  • In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion., In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low until potatoes are tender, 5-6 hours. Stir before serving.

Nutrition Facts : Calories 398 calories, Fat 15g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 1534mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 20g protein.

COUNTRY HAM AND SMASHED-POTATO HOME FRIES



Country Ham and Smashed-Potato Home Fries image

Provided by Damaris Phillips

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds small new potatoes (as close to the same size as possible)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
3 ounces thinly sliced country ham, diced (see Cook's Note)
1 medium onion, diced
1 red bell pepper, diced
1 teaspoon lemon or orange zest

Steps:

  • Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 7 to 10 minutes, depending on size. Drain and set aside.
  • Meanwhile, heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat. Add the ham and saute, stirring occasionally, until crispy, about 4 minutes; transfer to a bowl. Add the onions and red peppers to the skillet and saute, stirring occasionally, until tender, 5 to 7 minutes; transfer to another bowl.
  • While the vegetables are cooking, smash the boiled potatoes down by hand. Add the remaining tablespoon oil and the butter to the skillet. When the butter is foaming, add the potatoes in a single layer and sear until very golden brown and crispy, 2 to 4 minutes per side. Stir in the crispy ham, onion mixture and lemon zest. Add salt and pepper to taste. Serve immediately.

EASY HAM & POTATO CASSEROLE



Easy Ham & Potato Casserole image

This is a very easy and delicious stick to your ribs casserole. Serve it with a salad and bread & butter.........a real man-pleaser!

Provided by Teresa Fadley

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups cubed ham
6 -10 sliced potatoes (, depends on size of family)
1 large onion
2 carrots
1 can Campbell's Cream of Mushroom Soup
1 can Campbell's condensed cream of celery soup
1 cup milk
salt & pepper
Velveeta cheese slices (optional)

Steps:

  • Peel and slice potatoes, carrots, and onion.
  • Mix ham cubes with vegetables.
  • spray 11x14 baking dish with Pam.
  • Put vegetables in dish.
  • Mix soups and milk with a wire whisk.
  • When smooth add to vegetables and ham.
  • Mix well then sprinkle with salt& pepper.
  • You may cover the top with sliced Velveeta cheese if you prefer.
  • Cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender.
  • Note: When ham prices are low, usually at Christmas& Easter I always buy 2 hams, cube it, then can it into pint jars.
  • This way the ham is always tender and has it's own natural juices. I mix the juices with the soups.

Nutrition Facts : Calories 534.8, Fat 14.5, SaturatedFat 4.7, Cholesterol 53.3, Sodium 2058, Carbohydrate 75.6, Fiber 9, Sugar 7.7, Protein 27

HAM & POTATOES IN A SKILLET



Ham & Potatoes in a Skillet image

My mom showed me this trick to flavor potatoes to go with a ham slice. Easy and delicious. Serve with green beans and/or a salad.

Provided by HollyLQuinn

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

1 (1 1/2 lb) ham steaks
1 lb potato (4 or 5)
2 tablespoons dark brown sugar

Steps:

  • Dice potatoes into small pieces. I use thin skinned potatoes and don't bother to peel, but if you prefer, peeled potatoes work well too. (The potatoes can be cooked in advance, or, of you want a really speedy meal, you could use the pre-cut pre-cooked diced potatoes from the produce section).
  • Boil potatoes in lightly salted water until soft, about 25 minutes. Drain.
  • Fry ham in heavy skillet over medium heat for about 3 minutes, flip and cook for a few more minutes, until there's a nice bit of juice in the pan. Add brown sugar to the pan, and turn ham to coat. simmer for about 5 minutes, turning occasionally, until ham is heated through.
  • Add potatoes to pan (you don't have to remove the ham, just lift it with a fork and put the potatoes underneath). Stir to coat evenly.
  • Serve.

HAM POTATO PUFFS



Ham Potato Puffs image

This is a different way to use up leftover mashed potatoes. It was an instant hit with our teenagers. -Brad Eichelberger, York, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 10 puffs.

Number Of Ingredients 7

1 tube (12 ounces) refrigerated buttermilk biscuits
1 cup cubed fully cooked ham
1 cup leftover mashed potatoes
1 cup shredded cheddar cheese, divided
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
Minced fresh parsley, optional

Steps:

  • Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder. , Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until lightly browned. If desired, sprinkle with minced fresh parsley. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 165 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 592mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

HAM POTATO PUFFS



Ham Potato Puffs image

A versatile, easy recipe for leftover mashed potatoes and ham. Serve with steamed green beans, cauliflower, corn on the cob, or broccoli. Concerning the seasonings, the exact cheese, the use of green onion, or maybe bacon instead of ham, feel free to experiment. I also think if you had ham and some sort of leftover potato casserole you could use the same technique. In any case, relax and have fun with your leftovers!

Provided by WiGal

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

1 (12 ounce) package refrigerated buttermilk biscuits
1 cup ham, cubed fully cooked
2 cups mashed potatoes, leftovers
1 cup cheddar cheese, shredded and DIVIDED
1/2 teaspoon parsley flakes
1/4 teaspoon garlic powder
1 teaspoon green onion (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 12 count muffin tin with cooking spray.
  • Mold biscuits to the shape of each biscuit cup. You will need to snip a bit from each in order to get 12 altogether-the biscuits I buy only have 8 in them.
  • In a large bowl, combine the ham, potatoes, 3/4 cup cheese, parsley, and garlic powder if using and green onion if using.
  • Divide ham mixture between the 12 cups.
  • Bake for about 25 minutes, or until done. (Use a toothpick to check if biscuit is done, then use a spoon to see if underside is brown enough, if not bake longer).
  • Sprinkle with remaining 1/4 cup of cheese and continue baking until cheese on top melts. (I put a large cooking sheet underneath so that the melting cheese does not mess up my oven).
  • Serve warm.
  • Refrigerate leftovers, or freeze.

HEAVENLY POTATOES AND HAM



Heavenly Potatoes and Ham image

Make and share this Heavenly Potatoes and Ham recipe from Food.com.

Provided by Fluffy

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 lbs red potatoes, quartered
1 (8 ounce) container sour cream
1/4 cup butter
10 ounces cream of chicken soup
1 cup shredded cheddar cheese
2 tablespoons chopped green onions
1 cup chopped cooked ham
salt and pepper
3/4 cup parmesan seasoned bread crumbs
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 13x9 baking dish.
  • Place potatoes in pot of water and bring to boil.
  • Boil until slightly tender about 12 minutes.
  • Drain and transfer to large bowl.
  • Mix sour cream butter soup cheddar cheese green onions ham salt and pepper with potatoes.
  • Spread mixture in prepared dish.
  • Sprinkle bread crumbs over and drizzle with melted butter.
  • Bake for 30 minutes.

Nutrition Facts : Calories 823.6, Fat 50.1, SaturatedFat 27.6, Cholesterol 144.2, Sodium 1340.4, Carbohydrate 67.9, Fiber 6, Sugar 7.7, Protein 27.8

HOLIDAY HAM AND POTATO CASSEROLE



Holiday Ham and Potato Casserole image

I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.

Provided by Chef John

Categories     Potato Casseroles

Time 2h20m

Yield 8

Number Of Ingredients 14

¼ cup unsalted butter
1 cup diced yellow onion
¼ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 teaspoons boneless, skinless chicken breast, cut into 4 portions
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
¼ teaspoon Worcestershire sauce
2 teaspoons chopped fresh thyme leaves
4 ½ pounds russet potatoes, peeled and sliced 1/4 inch thick
8 ounces grated sharp white Cheddar cheese
1 pound thinly sliced ham

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
  • Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
  • Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
  • Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
  • Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
  • Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg

Tips:

  • For the perfect potato pom-poms, select small, round potatoes that are about 1 to 1 1/2 inches in diameter. This will ensure that they cook evenly and have a nice, round shape.
  • To make the pom-poms, use a melon baller or a small spoon to scoop out the center of each potato, leaving a 1/2-inch border around the edge.
  • Be careful not to cut too deeply into the potato, or the pom-poms will fall apart when you cook them.
  • Once the pom-poms are cut, rinse them in cold water to remove any starch. This will help them to crisp up when they are fried.
  • To fry the pom-poms, heat a large pot of oil to 375 degrees Fahrenheit. Once the oil is hot, add the pom-poms and fry them for 3 to 4 minutes, or until they are golden brown and crispy.
  • Remove the pom-poms from the oil and drain them on paper towels. Season them with salt and pepper to taste.
  • Serve the potato pom-poms immediately with your favorite dipping sauce.

Conclusion:

Potato pom-poms are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks, and they can also be served as a snack. They are also a great way to use up leftover potatoes. So next time you have some extra potatoes on hand, give potato pom-poms a try!

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