Ham And Potato Pie Recipes

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.

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.

HAM AND POTATO PIE

Steps:

• Scrub potatoes, pare and slice very thin.
• Put potatoes in a large glass bowl and cover with cold water; set aside.
• Prepare pie crust mix according to package directions; wrap in plastic and set aside.
• Using a food processor or food grater, coarsely grate Cheddar cheese. Put in a small bowl; add flour and toss to mix well.
• Preheat oven to 350°F.
• Lightly grease a shallow two quart oval, round or rectangular baking dish.
• Drain potatoes thoroughly; pat dry with paper towels. Alternately layer potatoes with sliced onion, ham and cheese-flour mixture, sprinkling with garlic, salt, pepper and nutmeg as you layer.
• Pour on milk; dot with butter and set aside.
• On a lightly floured surface, roll pastry out to a 15 x 11 inch rectangle, or a 13 inch circle, depending on the size and shape of your baking dish. Gently lift pastry and place on baking dish to cover potato mixture completely.
• Turn edges of pastry under and flute decoratively with your fingers. Cut four gashes in pastry to allow steam to escape while baking.
• Mix egg yolk with one tablespoon of the half and half cream; brush over the pastry to glaze.
• Bake 60 minutes or until pstry is golden brown and potatoes are done.
• Remove from oven; pour remaining half and half cream through the vents in the top of the pastry. Let stand 15 minutes before serving.