HOW TO MAKE DICED POTATOES RECIPES

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BEST SCALLOPED POTATOES AND HAM RECIPE - HOW TO MAKE ...



Best Scalloped Potatoes and Ham Recipe - How to Make ... image

Make use of your leftover ham in this scalloped potatoes and ham casserole. With a salad on the side, it's a meal in itself!

Provided by Ree Drummond

Categories     main dish

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 12 servings

Number Of Ingredients 11

3 lb.

russet or Yukon Gold potatoes, washed thoroughly

2 tbsp.

butter

1

whole yellow onion, diced

3 c.

diced ham

1 1/2 c.

half-and-half

1 1/2 c.

heavy cream

1/4 c.

flour

Black pepper, to taste

1 c.

grated cheddar cheese

1 c.

grated Monterey Jack cheese

Chopped parsley (optional)

Steps:

  • Preheat oven to 350 degrees. Butter a large casserole dish. Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.  Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.) Combine the two grated cheeses. Set aside. Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.  Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.  Cut into squares and serve. Sprinkle on chopped parsley if you'd like! (Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

COTTAGE POTATOES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cottage Potatoes Recipe: How to Make It - Taste of Home image

I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. —Mary C. Sholtis, Ashtabula, Ohio

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 14 servings.

Number Of Ingredients 11

12 large potatoes, peeled and diced
8 ounces Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, chopped
1 jar (2 ounces) diced pimientos, drained
1 slice bread, torn into crumbs
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup butter, melted
1-1/2 cups cornflakes, crushed

Steps:

  • Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.

Nutrition Facts : Calories 389 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 393mg sodium, CarbohydrateContent 64g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 10g protein.

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COTTAGE POTATOES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. —Mary C. Sholtis, Ashtabula, Ohio
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 15 minutes
Category Side Dishes
Calories 389 calories per serving
  • Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.
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