Cajun Ham And Potato Bake Recipes

HAM AND POTATO CASSEROLE

Steps:

• 1. Prep and assemble all ingredients.
• 2. Butter, or lightly coat with cooking oil spray, a 9"x13" casserole; set aside.
• 3. In a large bowl, using a large spoon, mix together both soups.
• 4. Gradually mix in 1 can of milk.
• 5. Add seasoned salt and pepper; mix well; set aside.
• 6. Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
• 7. Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
• 8. Add chopped ham and onion (if using) and mix well.
• 9. Place oven rack in middle position and preheat oven to 350º F.
• 10. Pour mixture into prepared dish and smooth down.
• 11. Evenly distribute both cheeses over top; set aside.
• 12. In a medium bowl, mix together crushed cornflakes and melted butter to coat.
• 13. Sprinkle cornflakes even over top of cheese layer.
• 14. Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
• 15. Remove from oven and let rest for 5 minutes before serving.
• 16. Cover and refrigerate leftovers.

LEFTOVER HAM -N- POTATO CASSEROLE

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.

CAJUN HAM AND POTATO BAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch square baking dish with nonstick spray.
• Set aside.
• In a medium bowl, combine vinegar, mustard, chili powder, and cumin.
• Add potatoes, onion and ham; toss to coat.
• Transfer to the pan.
• Bake, covered, for 35 minutes.
• Uncover and bake 10 minutes longer, or until potatoes are tender.

HOLIDAY HAM AND POTATO CASSEROLE

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.

HAM-AND-POTATO BAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch-round cake pan (at least 2 inches deep). Line bottom of pan with a parchment-paper round.
• In a large bowl, whisk together eggs and cream; season with salt and pepper. Thinly slice potatoes (less than 1/4 inch thick); drop into egg mixture.
• Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture.
• Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.
• Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.

POTATO HAM BAKE

Steps:

• In a greased 3-qt. baking dish, layer half of the potatoes, ham, onion, cheese and soup. Repeat layers. Cover and bake at 350° for 1-1/4 hours or until potatoes are almost tender. , Sprinkle with peas. Bake, uncovered, for 10 minutes or until heated through.