Scalloped Ham Potatoes And Leeks Food

SCALLOPED POTATOES AND HAM

Steps:

• Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
• Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
• Return to heat; cook until thickened and bubbly.
• Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
• Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.
• Bake at 350 degrees for 30 minutes.
• Uncover and continue to bake for 1 hour.
• Let stand for 10 minutes before serving.

SCALLOPED POTATOES WITH LEEKS

Steps:

• Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
• Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
• Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

HAM AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
• Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
• Bake in the preheated oven until the top is lightly browned, about 1 hour.

HAM AND SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

SCALLOPED POTATOES AND HAM

Steps:

• Preheat the oven to 375 degrees F.
• Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
• Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
• Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.

LEEK AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 350 degrees. Butter a baking dish.
• In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
• In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
• Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

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.

SCALLOPED HAM & POTATOES FOR A CROWD

Steps:

• Preheat oven to 325. In 2 large bowls, combine soups and milk. Add potatoes and ham;toss to coat. Dived among four greased 13x9 inch baking dishes.
• Cover with aluminum foil and bake at 325 for 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS

Steps:

• Preheat oven to 400 degrees.
• Generously butter a 3 quart baking dish (at least 2 inches deep).
• In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
• In a saucepan, bring the milk just to boil (don't scald.just keep warm).
• In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
• Add heated milk in a stream, whisking, and bring to a boil.
• Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
• Peel potatoes and slice 1/8 inch thick.
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
• Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
• Bake, covered with foil, in middle of the oven for about 20 minutes.
• Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
• *If you prepare this in advance you may need to bake it a little bit longer*.

SCALLOPED POTATOES WITH LEEKS AND CREAM

Steps:

• preheat oven to 375 degrees.
• Melt 1/4 cup butter in heavy large skillet over medium heat. Add sliced leaks and stir to coat. Reduce heat to medium low.
• Cover and cook until leeks are tender, stirring occasionally, about 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes.
• rub 9x13 inch baking dish with 1 Tablespoon butter.
• Mix cream and garlic in small bowl.
• Arrange half of potatoes in prepared dish. Season generously with salt and pepper. Cover with leeks. Sprinkle with half of cheese. Ladle half of cream mixture over potatoes and leeks. Repeat layering with remaining potatoes, cheese (you may use either white cheddar or Gruyere cheese). and cream mixture. Sprinkle with Parmesan.
• This can be prepared 6 hours ahead. Cover and refrigerate.
• Let stand 1 hour at room temperature before baking. Bake until potatoes are tender and top is deep golden brown, about 1 hours and 15 minutes. Let stand 15 minutes at room temperature before serving.

SCALLOPED HAM POTATOES AND LEEKS

Steps:

• Preheat oven to 350.
• Arrange one third of potatoes in a greeased 2.5 quart casserole dish. Sprinkle with a third of the leeks and pimientos, then 1 1/2 tablespoons flour. Add a layer of half the ham slices.
• Add half of remaining potatoes, leeks and pimientos. Top with remaining ham slices and 1 1/2 tablespoons flour.
• Top with a final layer of potato slices, sprinkle with remaining flour, leeks, pimientos and salt and pepper.
• Pour milk over all. Dot with butter.
• Cover and bake 35 minutes. Uncover and bake 30 minutes longer, or until potatoes are tender and liquid is reduced to desired consitency.
• Let stand 5 minutes before serving.