Ham Scalloped Potato Leek Casserole Recipes

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.

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).

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.

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:

• 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.

Steps:

• In a med bowl, mix milk and soup until smooth. Set aside.
• Peel and slice potatoes into 1/4 inches slices.
• Arrange half the potato slices in a layer in a greased, shallow baking dish.
• Top potatoes with salt, pepper, half the soup mixture, half the ham, and then half the cheese.
• Repeat for second layer.
• Cover and bake at 400 degrees for 45 minutes or until potatoes are tender.
• Let rest for 10 minutes before serving.
• Yum!

Steps:

• Preheat oven to 350°F; grease well a 2-1/2 quart casserole or baking dish (I use cooking spray).
• Set aside 1/2 cup of the fontina and 1/2 tablespoon each of the parsley and chives.
• In a large pot over medium heat, melt butter. Add leeks, salt and pepper. Saute until soft, about 4-5 minutes.
• Sprinkle in flour and cook, stirring, for about 30 seconds.
• Whisk in half-and-half and bring to a boil. Cook for a minute or two until mixture thickens. Remove form heat and stir in the remaining parsley, chives, and cheese until the cheese is melted.
• Add potatoes to the sauce and stir until well coated. Transfer to casserole dish and cover with foil. Bake for 1 hour. Remove foil and sprinkle with the remaining cheese. Bake uncovered until cheese is browned and melted and potatoes test for doneness, about 10 minutes. If the potatoes are not tender enough but the cheese is melted, cover with foil again and bake until potatoes are done.
• Sprinkle with reserved parsley and chives.