Ham Artichoke And Potato Gratin Recipes

HAM AND POTATOES AU GRATIN RECIPE

Ham and Potatoes Au Gratin Recipe image

Easy Au Gratin Potatoes and Ham Recipe is a classic entrée, full of cheesy potato goodness and ham. Not only is it comfort food at its finest, but it also solves the age-old question of what to do with leftover holiday ham.

Provided by Sharon Rigsby

Time 1h25m

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
¼ yellow onion (finely diced)
3 tablespoons all-purpose flour
2 cups milk
½ teaspoon kosher salt
¼ teaspoon pepper
1 pound potatoes (washed and thinly sliced (about 3 medium baking potatoes))
1 ½ cups cooked cubed ham (about ½ of a pound)
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
chopped fresh parsley for garnish (optional )

Steps:

Melt the butter in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes until they are soft and translucent.
When the onions are done, sprinkle flour over them and whisk to combine. Continue cooking the onion and flour mixture until the flour is golden brown, about two to three minutes.
Slowly add the milk and continue whisking to prevent lumps. Cook until the sauce has thickened, which usually only takes a few minutes. Add salt and pepper, mix well and remove from the heat.
Spray a medium-size casserole dish with non-stick cooking spray or butter the dish. Add half of the sliced potatoes, then half of the cubed ham, and about half of both kinds of grated cheese.
Pour on half of the sauce. Repeat the next layer with the remaining potatoes and ham, pour the remaining sauce over the top and sprinkle with the remaining cheeses.
Preheat the oven to 350 degrees F.
Cover the baking dish tightly with aluminum foil or a cover and bake at 350 degrees F. for 40-60 minutes. How long it takes depends on the thickness of the potato slices.
Remove the cover and test to see if your potatoes are done by piercing them with a fork. The fork should slide through easily. If not done, continue cooking for another 10 minutes or so. Once the potatoes are fork-tender, remove the cover and bake for another 20-30 minutes, or until the sauce is bubbling and the cheese is golden brown.
Remove from the oven and garnish with chopped parsley before serving.

Nutrition Facts : Calories 488 kcal, Carbohydrate 17 g, Protein 32 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 117 mg, Sodium 525 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving

POTATO AND ARTICHOKE GRATIN

Potato and Artichoke Gratin image

Categories Milk/Cream Onion Potato Side Bake Casserole/Gratin Artichoke Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 tabl (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
2 pounds russet potatoes, peeled, cut into 1/4-inch thick slices
2 teaspoons chopped fresh thyme
1 1/4 teaspoons salt
Freshly ground black pepper
2 8-ounce packages frozen artichoke hearts, thawed, halved lenghtwise
1 1/2 cups whipping cream
1 1/2 cups half and half

Steps:

Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt butter in skillet over medium-high heat. Add onion and garlic; sauté until soft. Spread onion mixture in prepared dish. Top with half of potatoes. Sprinkle with teaspoon thyme, half of salt, and pepper. Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and artichokes. Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.

ARTICHOKE, LEEK, AND POTATO GRATIN

Artichoke, Leek, and Potato Gratin image

Provided by Tracey Seaman

Categories Food Processor Cheese Dairy Potato Vegetable Side Bake Easter Casserole/Gratin Artichoke Leek Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

Ingredients

6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces
2 teaspoons kosher salt
6 large russet (baking) potatoes (about 3 pounds), peeled
6 ounces imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)
1 (11-ounce) jar water-packed artichoke hearts, drained and sliced
1 1/2 teaspoons freshly ground black pepper
2 cups half-and-half
1/3 cup Parmesan cheese, finely grated

Steps:

Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.
Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.
Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.

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

Ingredients

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.

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