Ham And Vegetable Gratin Food

PEPIN'S PENNE, HAM AND VEGETABLE GRATIN

Steps:

• Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.
• Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
• Make the White Sauce:.
• Melt butter in saucepan, add the flour, and whisk it together until smooth.
• Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
• Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
• Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
• Sprinkle Parmesan cheese on top.
• Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).
• Serve immediately.
• NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
• SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.

SKILLET HAM AND VEGETABLES AU GRATIN

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Add carrot and onion. Cook 6 to 8 minutes, stirring frequently, until vegetables are softened.
• Add potatoes and sauce mix (from box), hot water and milk; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in ham and broccoli; cover and cook 10 to 12 minutes, stirring occasionally, until potatoes and broccoli are tender.
• Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.

HAM, CHEDDAR, AND POTATO GRATIN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
• In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
• Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
• Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

ENDIVE AND HAM GRATIN

Steps:

• Preheat oven to 400 degrees. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add endives and 1/4 teaspoon salt. Cook, turning occasionally, until golden brown, about 6 minutes. Reduce heat to low; cover. Cook until soft and tender, about 30 minutes. Remove from heat; set aside, covered.
• Butter a 6-by-10-inch baking dish; set aside. Place milk in a small saucepan over low heat. In another small pan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Slowly pour heated milk into mixture; whisk constantly, avoiding lumps. Add remaining 1/2 teaspoon salt and the nutmeg. Cook mixture; whisk slowly but constantly until thick and bubbling, about 1 minute. Remove from heat; set aside.
• Wrap a piece of ham around each endive, and place in baking dish. Spoon sauce over endives. Sprinkle cheese over sauce. Bake until golden brown on top, 20 to 25 minutes. Serve immediately.

SKILLET HAM AND VEGETABLES AU GRATIN RECIPE

Steps:

• Melt margarine in 10-inch skillet over medium-high heat. Cook ham and onion in margarine, stirring frequently, about 5 minutes or until onion is tender. Stir in Potatoes, Sauce Mix, hot water and pepper.
• Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in carrots. Cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender.
• Stir in cheese and broccoli. Cover and simmer about 5 minutes longer, stirring occasionally, until cheese is melted and broccoli is hot.
• High Altitude (3500-6500 ft) No changes.

ROOT VEGETABLE GRATIN WITH HAM AND GRUYERE

Steps:

• Preheat the oven to 350°F
• In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
• Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
• Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
• Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.