SCALLOPED POTATOES AND HAM WITH CHEESE RECIPE - FOOD.COM
Make and share this Scalloped Potatoes and Ham With Cheese recipe from Food.com.
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes, I usually use about 6 for a 2 quart baking dish.
- Slice the ham.
- Make Basic White Sauce:Melt butter or margarine.Add flour and mix.Add chopped onions.Add milk and stir until mixture thickens.
- Add cheese to white sauce and stir until melted.
- In the meantime, slice potatoes.
- Place one layer of potatoes in a 2 quart baking dish.
- Top with ham slices.
- Add another layer of potatoes, another layer of ham slices and so on.
- Pour the cheese sauce over all.
- Cover and bake at 350 degrees Fahrenheit for one hour.
- Remove the cover and bake another 1/2 hour until cheese bubbles and top browns.
Nutrition Facts : Calories 399.3, FatContent 29.9, SaturatedFatContent 18.8, CholesterolContent 83.7, SodiumContent 707.4, CarbohydrateContent 17.3, FiberContent 0.4, SugarContent 0.5, ProteinContent 16.1
ULTRA-CREAMY MASHED POTATOES RECIPE | BON APPéTIT
We're ready to declare this creamy mashed potatoes recipe the easiest way to achieve fluffy mashed potatoes ever. For all the pro tips, watch Andy Baraghani make them.
Provided by Andy Baraghani
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
- Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
- Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
- Serve mashed potatoes topped with a few grinds of pepper.
- Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.
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