Spinach Ham And Potato Au Gratin Food

FRESH SPINACH GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Season with salt, pepper, and thyme. Sprinkle flour over onion mixture and cook until a thick paste forms, about 1 minute.
• Place spinach in a large soup pot and cover. Heat on low until spinach begins to wilt, about 4 minutes. Turn heat off and add half-and-half, 1 cup Swiss cheese, and the onion mixture. Stir to combine and transfer to a 9-inch gratin dish.
• Combine breadcrumbs and remaining 1/2 cup cheese in a bowl. Pour melted butter over the top and stir to combine. Evenly spread breadcrumb mixture over the spinach.
• Bake in the preheated oven uncovered for 20 minutes. Let cool for 5 minutes before serving.

SPINACH AND POTATOES AU GRATIN

Steps:

• Preheat oven to 350°F Wash potatoes; cut into 1/4 inch slices.
• Arrange half of slices in greased medium baking dish.
• Drop spinach into large pot of boiling water. Cook 1 minutes; drain.
• Rinse under cold water; squeeze out excess moisture.
• Place half of spinach on potato slices. Drizzle on melted butter.
• Add half of salt and pepper.
• Arrange remaining potatoes, then spinach.
• Add remaining salt and pepper.
• Blend cream and nutmeg; pour over spinach.
• Bake 40-50 minutes or until potatoes are almost tender.
• Remove from oven; sprinkle with cheese.
• Bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.
• If cheese browns too quickly, just cover with foil and finish baking.

POTATO & SPINACH GRATIN

Steps:

• Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
• Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
• In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
• In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
• Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with the onions, spinach and bout 2/3 of the cheese. Top with remaining potatoes, cheese and parsley.
• Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove from oven and allow to set for about 10 minutes before serving.

SPINACH, FETA AND POTATO AU GRATIN RECIPE

Steps:

• Preheat oven to 375. Spray a 9x13 baking/casserole dish with non-fat cooking spray.
• Squeeze out as much water from the spinach as possible.
• Layer half the potato slices in the baking dish (it's ok to overlap them a bit). Season with salt, pepper, and paprika. Top with the spinach and feta cheese. Then cover with the remaining slices of potatoes. Season these potato slices with salt, pepper, and paprika.
• In a medium sized mixing bowl, whisk together egg substitute, milk, garlic powder, onion powder, salt, pepper and the 1 tsp paprika.
• Pour mixture over the potatoes. Dollop butter evenly over the top (I just placed little pieces of the butter all over the top, and then spread it a bit with a spoon).
• Cover with foil and bake for 30 minutes, or until potatoes are tender. Remove foil and bake for another 30-40 minutes, or until top of au gratin is golden.
• Remove from oven and let cool about 10-15 minutes before serving. Cut into 6 equally sized portions.

HAM AND POTATOES AU GRATIN

Steps:

• Preheat oven to 400 F.
• Place half of the sliced potatoes in a single layer at the bottom of a 9x13-inch casserole pan and top with cubed ham, peas and onion. Place the remaining half of the potatoes over the mixture. Set aside.
• Prepare the sauce by melting butter in a medium saucepan over over medium high heat. Add garlic and sauté until fragrant, about 1 minute. Whisk in flour to form a thick paste similar to the consistency of cake frosting, and cook for 1 minute.
• Stir in milk and chicken broth until sauce is smooth and uniform. Bring the sauce to a simmer over medium heat and let it simmer until thickened to desired consistency, about 5 minutes. Stir in Italian seasoning and cheddar cheese. Add salt and pepper, to taste (I did not add any salt and pepper as the ham I used was already very salty).
• Pour the cream sauce over the potatoes and spread evenly.
• Cover the casserole dish with aluminum foil and transfer to the oven. Bake for 50 minutes.
• Remove from oven and sprinkle the remaining cup of cheddar cheese evenly over the casserole. Return the baking dish to the oven and bake uncovered for another 20-25 minutes until the melted cheese turns golden brown on top.
• Let the casserole cool for 15 minutes before serving. Garnish with parsley and serve.

HAM AND POTATOES AU GRATIN

Steps:

• Combine potatoes, ham and onion in a greased 1 qt casserole dish and set aside.
• Melt butter in a med saucepan over med heat.
• Stir in flour until smooth.
• Gradually add milk, stirring constantly until mixture thickens and bubbles.
• Add cheese, salt and pepper.
• Stir until cheese melts.
• Pour over potatoe mixture and stir gently to mix.
• Bake in a 350 degree oven for 35 to 40 minutes or until bubbly.

HAM AND POTATOES AU GRATIN RECIPE

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.

SPINACH AU GRATIN

Steps:

• Drain spinach and spread in shallow baking dish.
• Cover it with chesse and cream; sprinkle with salt and paprika.
• Place under broiler until cheese is melted.

POTATO SPINACH GRATIN

Steps:

• Preheat oven to 375. Grease/spray a 13" x 9" baking dish; set aside.
• Place potato slices in a large bowl; add spinach, onions and garlic; toss well to evenly distribute.
• In a separate bowl, combine half and half, melted butter, cheese, salt, pepper, paprika, parsley and hot sauce; stir together well; pour this mixture over potato mixture and stir well to evenly combine.
• Pour into the prepared baking dish; cover and bake at 375 for 50-60 minutes (or until potatoes are tender).
• Uncover and continue to bake for an additional 20 minutes.
• Serve.

HAM AND POTATOES AU GRATIN

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.

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.

POTATO SPINACH GRATIN

Steps:

• In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg., In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese., In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender.

SPINACH POTATOES AU GRATIN

Steps:

• In a 2-qt. microwave-safe dish, combine potatoes and water. Cover and microwave on high for 5-6 minutes or until potatoes are tender, stirring twice. Drain; set potatoes aside. , In a large microwave-safe bowl, heat butter on high until melted, about 15 seconds. Add onion. Microwave, uncovered, for 30-60 seconds or until tender, stirring once. , Whisk in flour until blended. Gradually stir in the milk. Cook, uncovered, on high for 1-1/2 minutes; stir. Cook 2-3 minutes longer, stirring every minute, or until sauce is thickened and bubbly. Stir in cheese and salt. Pour over potatoes. Add spinach and pimientos; mix well. , Microwave, uncovered, on high for 1-2 minutes or until heated through, stirring once. Sprinkle with bacon.

POTATO, SPINACH, AND FETA GRATIN

Steps:

• Preheat the oven to 350°F. Oil an 8-inch-square (2-quart) baking dish lightly, line it with wax paper, and oil the paper lightly. Peel the potatoes and food processor fitted with a 2-mm. slicing disk slice the potatoes crosswise. (Alternatively, the potatoes may be sliced thin with a hand-held slicing device.) In a kettle of salted boiling water boil the potatoes for 7 minutes, or until they are just tender, drain them in a colander, and rinse them briefly under cold water. In the kettle cook the spinach in the water clinging to the leaves, covered, over high heat, stirring occasionally, for 2 minutes, or until it is wilted, drain it, and refresh it under cold water. Squeeze the water from the spinach by wringing it by handfuls in a kitchen towel, transfer it to the food processor fitted with the metal blade, and add the Feta. In a bowl whisk together well the half-and-half, the eggs, the salt, and the pepper, add half the custard to the spinach mixture, and pulse the motor of the processor until the mixture is coarse.
• Transfer the potatoes to the prepared baking dish and spread them in an evenly layer. Pour the remaining custard over the potatoes, shaking the dish slightly to distribute the custard evenly, and top the potatoes with the spinach mixture, smoothing the top. bake the gratin in the middle of the oven for 45 to 50 minutes, or until it is set in the middle, and let cool on a rack for 30 minutes. Run a knife around the side of the dish, invert the gratin onto a flameproof plate, and peel off the wax paper. Broil the gratin under a preheated broiler about 4 inches from the heat for 10 to 15 minutes, or until top is golden brown, and serve it cut into squares.

SPINACH, HAM AND POTATO AU GRATIN

Steps:

• Preheat oven to 350 degrees.
• For the cheese sauce; in a saucepan melt butter or margarine; stir in flour.
• Add milk all at once.
• Cook and stir until bubbly; cook 1 minute more.
• Remove from heat.
• Stir in cheddar cheese and mustard; set aside.
• Place half of the ham strips in an ungreased 2-quart casserole dish.
• Top with half of the hash browns and half of the cheese sauce.
• Spoon the spinach on top of the cheese sauce.
• Repeat layers of the remaining ham, potatoes and sauce.
• Bake uncovered 30-40 minutes or until heated through.