EASY SCALLOPED POTATOES WITH HAM AND HAVARTI - REDUCED FAT
Scalloped potatoes made with reduced fat cream of mushroom soup. The havarti cheese helps to create a creamy texture. Can be used as a side dish or one dish meal.
Provided by Melissa H
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the 98% Fat Free Cream of Mushroom Soup with the milk until well blended.
- Butter the bottom of a 2 qt baking dish.
- Put aside 1/3 of the havarti cheese to place on top of the casserole.
- Place an even layer of potatoes on bottom of buttered baking dish, season with small amount of salt and pepper, layer ham, onions, cheese and the soup/milk mixture. Repeat layers until all ingredients are used. Top with the remaining 1/3 of havarti cheese.
- Cover the casserole and bake at 350 degrees for 60 minutes. Remove cover and bake another 15-30 minutes until potatoes are tender and top of dish is light golden brown.
HAM AND SCALLOPED POTATOES
This is what we call quick and easy comfort. This deliciously creamy ham and scalloped potato casserole recipe goes with almost every dinner and only requires 20 minutes of prep, followed by a slow bake in the oven-making this hearty side dish your perfect go-to recipe for potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 8
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).
Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 6 g, TransFat 1/2 g
SCALLOPED POTATOES WITH HAM
Found this recipe in a Southern Living Cookbook. It is a bit different from the usual recipes in that it uses both baking and sweet potatoes and also gruyere cheese. Posting here for safekeeping; I haven't tried it yet but it looks delicious.
Provided by Brookelynne26
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in oil over medium high heat until tender. Add garlic and cook 30 seconds longer. Remove from heat and set aside. Place the potatroes in a large bowl.
- Preheat oven to 400°F Combine flour, salt, and pepper. Sprinkle over potatoes, tossing to coat. Arrange half of the potatoes in a greased 13x9 inch baking dish. Top with onion, ham, and half of the cheese. Top with the remaining potatoes. Pour cream over potatoes, dot with butter, and cover with aluminum foil.
- Bake for 50 minutes. Uncover, top with the rest of the cheese, and bake 20 minutes more, or until potatoes are tender and cheese is browned. Let stand 10 minutes before serving.
Nutrition Facts : Calories 522.9, Fat 39.1, SaturatedFat 21.6, Cholesterol 141.9, Sodium 471.6, Carbohydrate 22.6, Fiber 2.1, Sugar 2.4, Protein 20.8
REDUCED FAT SCALLOPED POTATOES AND HAM
Make and share this Reduced Fat Scalloped Potatoes and Ham recipe from Food.com.
Provided by ChelCBellC
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combined all ingredients except the cheddar in a large bowl. Transfer to a 9x13 casserole dish. Sprinkle with cheese. Cover tightly with aluminum foil. Bake at 400 degrees for 30 minutes. Remove foil and bake an additional 30-60 minutes until potatoes are tender.
Nutrition Facts : Calories 239.3, Fat 5.2, SaturatedFat 2.5, Cholesterol 31.4, Sodium 782.1, Carbohydrate 30.6, Fiber 3.6, Sugar 1.8, Protein 17.6
EASY SCALLOPED POTATOES AND HAM
Ooey gooey delightful potatoes with ham cubes. This is my mother's recipe. She is the best cook I know, and I like to think I am not too bad myself lol.
Provided by irishprncess210
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
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.
HAVARTI CHEESE SCALLOPED POTATOES
My family loves this dish. I use a mandoline to make the potato slices uniform, and slicing go quicker.
Provided by Jacquie Guarriello
Categories Potatoes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees F. Butter a 2-quart shallow baking dish.
- 2. Lightly crush garlic with side of knife. Heat half and half, garlic, salt and pepper in small saucepan over medium-high heat, until small bubbles appear around edge of pan; remove from heat and let stand 10 minutes. Discard garlic.
- 3. Meanwhile, pat potato slices with paper towels. Arrange half the potatoes in overlapping slices along the bottom of prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheeses. Repeat with remaining potatoes, cream mixture and cheeses.
- 4. Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife. **Parboiling or letting the sliced potatoes stand in cold water before baking will reduce their starch content and make the dish runny.
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