Best Red Curry Ham Gratin Recipes

HAM AND POTATOES AU GRATIN

Ham and Potatoes Au Gratin image

This is one of the dishes Grandma served to our family during the holidays. Now, when the family gathers and I prepare this for my grandchildren, memories of those special times at Grandma's house fill my mind. I usually double this recipe, because the leftovers are fabulous when warmed in the microwave.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 cups sliced peeled potatoes, cooked
1 cup diced cooked ham
1 tablespoon finely chopped onion
1/3 cup butter, cubed
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup shredded cheddar cheese
3/4 teaspoon salt
Dash white pepper
Minced fresh parsley

Steps:

In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.

Nutrition Facts : Calories 872 calories, Fat 59g fat (37g saturated fat), Cholesterol 204mg cholesterol, Sodium 2526mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.

ROOT VEGETABLE GRATIN WITH HAM AND GRUYERE

Root Vegetable Gratin With Ham and Gruyere image

This came to me in an email from foodfit.com and it sounds too yummy to pass up. I am making a few changes (ie turkey ham instead of pork) and putting it here for safekeeping...

Provided by smellyvegetarian

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups skim milk
2 garlic cloves, crushed
1 bay leaf
1 pinch ground nutmeg
4 russet potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
1/4 lb turkey ham, chopped
1 cup gruyere cheese, shredded
1/2 cup plain breadcrumbs
salt
fresh ground black pepper
nonstick cooking spray

Steps:

Preheat the oven to 350°F
In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 303.5, Fat 7.7, SaturatedFat 4, Cholesterol 35.9, Sodium 432.4, Carbohydrate 40.9, Fiber 4.2, Sugar 3, Protein 17.9