Cheesy Scalloped Potatoes and Ham

Cheesy Scalloped Potatoes and Ham might be a good recipe to expand your side dish repertoire. One serving contains 419 calories, 15g of protein, and 31g of fat. This recipe serves 6. For $1.03 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 163 people have made this recipe and would make it again. It is perfect for Easter. A mixture of onion, chicken broth, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Pocket Change Gourmet. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 64%, this dish is good. If you like this recipe, take a look at these similar recipes: Cheesy Scalloped Potatoes with Ham, Cheesy Scalloped Potatoes with Ham, and Cheesy Scalloped Potatoes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 Bay Leaves

1 cup Chicken Broth

2 teaspoons Dried Thyme (or 1 tablespoon fresh)

2 Garlic Cloves, minced

1 cup Ham, chopped

1 cup Heavy Cream

1 Onion (about 1 cup) finely chopped

1/4 teaspoon Pepper

6-8 medium sized potatoes (about 2 pounds), thinly sliced, peeled and washed

1 1/2 teaspoons Salt

1 cup Shredded Cheese (we used Colby-Jack)

4 tablespoons Butter, unsalted

Equipment:

baking pan

oven

pot

Cooking instruction summary:

Preheat oven to 375 degrees and spray an 8 inch baking dish with cooking sprayIn a large pot, melt butter. Add onions and saute, stirring occasionally until soft and tender, about 3-4 minutesAdd Thyme, Salt, Pepper and Garlic, cook for 1-2 minutesPour in Broth, Cream and Bay Leaves. Add Potatoes.Bring to slight boil, reduce heat, cover and simmer about 20-25 minutes or until potatoes are tender.Stir in Ham, heat throughTransfer mixture to prepared baking dish, sprinkle with cheese. Place in oven and cook on 375 degrees for about 15 minutes or until bubbly and cheese is melted

 

Step by step:


1. Preheat oven to 375 degrees and spray an 8 inch baking dish with cooking spray

2. In a large pot, melt butter.

3. Add onions and saute, stirring occasionally until soft and tender, about 3-4 minutes

4. Add Thyme, Salt, Pepper and Garlic, cook for 1-2 minutes

5. Pour in Broth, Cream and Bay Leaves.

6. Add Potatoes.Bring to slight boil, reduce heat, cover and simmer about 20-25 minutes or until potatoes are tender.Stir in Ham, heat through

7. Transfer mixture to prepared baking dish, sprinkle with cheese.

8. Place in oven and cook on 375 degrees for about 15 minutes or until bubbly and cheese is melted


Nutrition Information:

Quickview
331k Calories
10g Protein
30g Total Fat
4g Carbs
8% Health Score
Limit These
Calories
331k
17%

Fat
30g
47%

  Saturated Fat
17g
111%

Carbohydrates
4g
2%

  Sugar
1g
2%

Cholesterol
103mg
35%

Sodium
1136mg
49%

Get Enough Of These
Protein
10g
21%

Vitamin A
978IU
20%

Phosphorus
158mg
16%

Calcium
137mg
14%

Selenium
9µg
13%

Vitamin B1
0.17mg
11%

Vitamin B12
0.68µg
11%

Vitamin B2
0.17mg
10%

Zinc
1mg
9%

Vitamin B6
0.16mg
8%

Vitamin C
6mg
8%

Vitamin B3
1mg
7%

Potassium
192mg
6%

Manganese
0.11mg
5%

Vitamin E
0.76mg
5%

Vitamin D
0.66µg
4%

Magnesium
15mg
4%

Iron
0.59mg
3%

Vitamin B5
0.29mg
3%

Copper
0.05mg
3%

Vitamin K
2µg
2%

Fiber
0.6g
2%

Folate
9µg
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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