Ham Potato And Gouda Puffs Recipes

Steps:

• Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder. , Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until lightly browned. If desired, sprinkle with minced fresh parsley. Serve warm. Refrigerate leftovers.

Steps:

• Heat oven to 400°. Mix all ingredients except pastry.
• Cut pastry into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Spoon about 1 rounded teaspoon ham mixture on center of each circle; brush edges with water. Fold each circle over filling, pressing edges to seal.
• Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 18 to 22 minutes or until golden brown. Serve warm.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

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.

Steps:

• Heat oven to 350 degrees F. Chop Simply Potatoes® into small pieces. Place in microwaveable bowl; add water. Cover, microwave on HIGH 3 to 4 minutes or until potatoes are tender; drain water.
• In medium bowl stir together cooked potatoes, ham, cheese, sour cream and cumin; mix well. Remove biscuits from package; carefully separate each in half. Press each biscuit into a 3 1/2 -inch circle. Spoon a generous 1 tablespoon potato mixture in center of each biscuit. Fold biscuit over filling creating a half moon shape; press edges to seal.
• Place puffs on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Best if served warm.

Steps:

• Preheat oven to 350 degrees.
• Spray a 12 count muffin tin with cooking spray.
• Mold biscuits to the shape of each biscuit cup. You will need to snip a bit from each in order to get 12 altogether-the biscuits I buy only have 8 in them.
• In a large bowl, combine the ham, potatoes, 3/4 cup cheese, parsley, and garlic powder if using and green onion if using.
• Divide ham mixture between the 12 cups.
• Bake for about 25 minutes, or until done. (Use a toothpick to check if biscuit is done, then use a spoon to see if underside is brown enough, if not bake longer).
• Sprinkle with remaining 1/4 cup of cheese and continue baking until cheese on top melts. (I put a large cooking sheet underneath so that the melting cheese does not mess up my oven).
• Serve warm.
• Refrigerate leftovers, or freeze.