Easy Cheese Potato And Ham Soufflé Food

CHEESY HAM AND POTATO CASSEROLE

Steps:

• Preheat over to 375 degrees.
• Mix all of the ingredients into a large bowl.
• Add the cheesy ham and potato mixture to a 9x13 baking dish.
• Bake uncovered for 35-40 minutes until casserole is hot and bubbly.
• Top with chives if desired.

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.

EASY CHEESE, POTATO AND HAM SOUFFLé

Steps:

• - Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
• - Use a food processor or a sieve to make the potatoes extremely smooth.
• - Separate the eggs.
• - Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
• - Season to taste.
• - Beat the egg whites until stiff and fold into the potato mixture.
• - Spoon into a well-buttered soufflé dish or casserole and bake in the preheated oven for 30 to 35 minutes.
• - Serve immediately.

HAM AND CHEESE SOUFFLE

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

EASY CHEESE AND HAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
• Bake in the preheated oven until the potatoes are tender, about 1 hour.

HAM AND POTATO CASSEROLE

Steps:

• Arrange a rack in the top third of the oven and heat the oven to 350°F. Coat a 2-quart baking dish (such as an 8x8x2-inch) with cooking spray or butter.
• Peel and cut 2 pounds russet potatoes into 1/2-inch cubes (about 5 1/2 cups). Place in a large bowl and add 1 cup diced ham. Dice 1/2 medium yellow onion. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).
• Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 2 cups whole or 2% milk, 1 teaspoon kosher salt, and 1/8 teaspoon black pepper, and stir until the flour is dissolved. Bring to a simmer, stirring often. Simmer until thickened to the consistency of cream sauce, 2 to 3 minutes more. Add 1 1/2 cups of the cheese and stir until completely melted. Taste and season with more kosher salt as needed.
• Pour over the potato and ham and stir to combine. Transfer to the baking dish and spread into an even layer.
• Bake until the potatoes in the center of the baking dish are knife tender, 1 hour and 15 minutes to 1 1/2 hours. Sprinkle the remaining 1/2 cup cheese over the casserole. Turn the oven on to broil and broil until the cheese on top is melted and browned in spots, 2 to 3 minutes. Let cool 10 minutes for the sauce to thicken before serving.

HAM AND CHEESE PAN SOUFFLE

Steps:

• Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
• Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
• Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
• Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.

HAM AND CHEESE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
• Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
• In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.

HAM, CHEESE & POTATO PIE

Steps:

• Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice.
• Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go.
• Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish - the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a salad, if you like.

CHEESY HAM POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
• Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

CHEESE & HAM SOUFFLéD OMELETTE

Steps:

• Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
• Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

CHEESY POTATOES AND HAM

Steps:

• In a large saucepan, combine the soup, cheese and butter. Cook and stir over medium heat until cheese is melted. stir in the ham, onion and Worcestershire sauce. , Pour into a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA

Steps:

• Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
• Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
• Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
• In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
• Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.