Chef John Scalloped Potatoes Food

CHEF-BOY-I-BE ILLINOIS' SCALLOPED POTATOES AND HAM

Chef-Boy-I-Be Illinois' Scalloped Potatoes and Ham image

An easy and delicious way to use that leftover Easter, Thanksgiving or Christmas Ham. Rather than the ordinary recipe that uses cream, or sour cream, mine uses beef broth for a rich, yet healthy, comfort dish. There is just something about the salty, smoky flavor of leftover ham combined with potatoes and cheese. Enjoy!

Provided by Chef-Boy-I-Be Illin

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

5 medium yukon gold potatoes, thinly sliced
1 medium onion, thinly sliced
2 medium carrots, grated
1/2 lb leftover ham, cubed
1 (10 1/2 ounce) can beef broth
1 cup shredded sharp cheddar cheese
1/4 cup flour
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
pepper

Steps:

Preheat oven to 400 degrees F.
A food processor makes the grating and slicing easy! In a bowl, combine the processed vegetables with the flour, spices and cheese. Use your hands to really toss around so the flour coats everything.
Add the cubed ham and toss one more time.
Put half the mixture in bottom of 2 quart casserole, pour 1/2 of the broth over.
Put rest of mixture in casserole and pour rest of broth over.
Top with extra cheese if desired.
Cover with foil and bake for 45 minutes.
Remove foil and reduce heat to 350 degrees and bake for another 15 minutes.
Test potatoes for desired tenderness with a knife.

Nutrition Facts : Calories 412, Fat 13.7, SaturatedFat 7.1, Cholesterol 59.9, Sodium 1640.7, Carbohydrate 46.4, Fiber 4.6, Sugar 4.2, Protein 26.2

CHEF JOHN FOLSE'S HERB ROASTED POTATOES

Chef John Folse's Herb Roasted Potatoes image

I bought a new Lodge cast iron pizza pan and this recipe and several others were included in the packaging. These potatoes are flavorful and delicious hot or cold. Great as a side with grilled meats.

Provided by PsychRN

Categories Low Protein

Time 57m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs new potatoes, quartered
1/2 cup red bell pepper, sliced
1/2 cup yellow bell pepper, sliced
2 tablespoons fresh thyme, chopped
1/2 cup onion, sliced
2 tablespoons fresh rosemary, chopped
2 tablespoons garlic, minced
2 teaspoons creole seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
1/4 cup butter, melted
2 tablespoons red wine vinegar

Steps:

Place quartered potatoes in a large zip lock bag.
Add onions, peppers, garlic and herbs.
Pour in oil, butter and vinegar.
Season with the salt, black pepper and Creole seasoning.
Seal the bag and shake vigorously to coat the potatoes.
Place the contents of the bag onto a large pan, preferably cast iron.
Roast in a 400 degree oven approximately 45 minutes to 1 hour, until potatoes are tender and golden brown.
Stir occasionally during the cooking process.

Nutrition Facts : Calories 284.1, Fat 17, SaturatedFat 6.2, Cholesterol 20.3, Sodium 466.8, Carbohydrate 30.7, Fiber 4.3, Sugar 2.3, Protein 3.8

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