POTATO AND PUMPKIN GRATIN
A bit of a twist from your standard au gratin potatoes ... layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyere and a hint of thyme make for a tasty and elegant side dish.
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
- Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
- Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
- Pour half and half evenly over the top and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g
HOLIDAY HAM AND POTATO CASSEROLE
I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.
Provided by Chef John
Categories Potato Casseroles
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
- Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
- Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
- Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
- Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
- Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.
Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg
LEFTOVER HAM -N- POTATO CASSEROLE
An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!
Provided by SweetT
Categories Main Dish Recipes Pork Ham
Time 1h15m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 577.7 calories, Carbohydrate 40.3 g, Cholesterol 104.9 mg, Fat 35.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 20.2 g, Sodium 973.7 mg, Sugar 5.2 g
POTATO, PUMPKIN AND HAM BAKE
Make and share this Potato, Pumpkin and Ham Bake recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potato and pumpkin in boiling water until just tender, drain.
- Heat oil in a frypan over a medium heat and cook onion and ham for 2 minutes.
- Combine with the potato and pumpkin in an oven proof baking dish.
- Combine the remaining ingredients except the extra cheese.
- Pour over the potato and pumpkin.
- Sprinkle with extra cheese and bake in a 180c oven 35-40 minutes until golden brown and set.
Nutrition Facts : Calories 491.9, Fat 20, SaturatedFat 8.6, Cholesterol 204.5, Sodium 908.9, Carbohydrate 52.8, Fiber 5, Sugar 6, Protein 26.4
CHEESY HAM POTATO BAKE
I have been told by several people that this could possibly be the best thing they ever tasted!! A delicious and easy casserole your kids will beg you to make!! Cheese, ham, and hash browns make this a dish even your pickiest eater will like!
Provided by Heather Gray
Categories Main Dish Recipes Pork Ham
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
- Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 16.3 g, Cholesterol 63.2 mg, Fat 25 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 13.8 g, Sodium 730.4 mg, Sugar 0.7 g
POTATO AND PUMPKIN BAKE
This is a great dinner side to make ahead of time or can be a main, just add some more vegies & a bit of chicken.
Provided by Mandy
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C Grease a 10-cup capacity ovenproof dish.
- Place potato and pumpkin onto separate microwave-safe plates. Drizzle each with 2 tablespoons water. Cover with plastic wrap. Microwave each on HIGH (100%) for 3 minutes or until potato and pumpkin are almost tender. Drain. Transfer to ovenproof dish. Stir in corn.
- Pour soup into a jug. Add eggs and thyme. Season with salt and pepper. Beat with a fork until well combined.
- Pour egg mixture over vegetables, shaking dish to allow egg mixture to run through to the base. Sprinkle with cheese. Bake, uncovered, for 45 to 50 minutes or until golden and cooked through. Serve.
- Tip: For extra protein, you could add 2 cups of shredded barbecued chicken at the end of step 2.
- Variation: You can replace the pumpkin with orange sweet potato, and the corn kernels with 200g cooked chopped bacon.
Nutrition Facts : Calories 448.2, Fat 19.1, SaturatedFat 9.4, Cholesterol 351.9, Sodium 323.3, Carbohydrate 48.1, Fiber 5.9, Sugar 2.2, Protein 23.5
DELECTABLE POTATO AND HAM BAKE
This recipe uses pre cooked potato. It cuts well and can be served hot or cold. You can use a larger dish and make two layers of potatoes instead of three. I used an extra potato for a 21 x 27cm dish and used 300ml cream.
Provided by dusty AE
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes until tender, drain and cool.
- Cut into 1cm slices.
- Line an 18cm springform tin with baking paper.
- Layer potatoes, onion, ham and cheese in tin (finish with a layer of cheese).
- Whisk remaining ingredients and pour over potatoes.
- Bake @ 180C for about 50 minutes or until set.
Nutrition Facts : Calories 458.3, Fat 25.7, SaturatedFat 14.7, Cholesterol 208.3, Sodium 696.4, Carbohydrate 35.1, Fiber 4.2, Sugar 2.2, Protein 22.4
POTATO HAM BAKE
I like to make this casserole with the leftovers from a baked ham. It's a great meal all by itself.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a greased 3-qt. baking dish, layer half of the potatoes, ham, onion, cheese and soup. Repeat layers. Cover and bake at 350° for 1-1/4 hours or until potatoes are almost tender. , Sprinkle with peas. Bake, uncovered, for 10 minutes or until heated through.
Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1307mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
SAUCY HAM AND POTATO BAKE
Make and share this Saucy Ham and Potato Bake recipe from Food.com.
Provided by Gloria 15x
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in butter. Blend in flour and seasonings.
- Gradually add milk, stirring constantly until thickened.
- Add 1 1/2 cups cheese. Stir until melted.
- Toss potatoes in cheese sauce.
- Pour into 2 quart casserole, reserving 1 cup potato slices.
- Arrange ham and remaining potato slices on top of casserole.
- Bake at 350F for 30 minutes.
- Top with remaining cheese and serve.
Nutrition Facts : Calories 452.2, Fat 24.8, SaturatedFat 15, Cholesterol 88.1, Sodium 1288.2, Carbohydrate 34.1, Fiber 3.6, Sugar 1.6, Protein 23.6
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