good way to serve patatoes with ham?

Question

how shuld you serve pataoes with ham

PLZ ANSWER

Answer 1

either mashed or scalloped

Answer 2

You could use Idaho and sweet potatoes, alternating the colors. Slice them all the same thickness for even cooking.

Cheesy Scalloped Potatoes
Serving Size : 8

2 cups milk
3 cloves garlic, smashed and peeled
Salt
3 pounds baking potatoes, preferably Idaho, peeled and sliced 1/4 inch thick
3 ounces Gruyère cheese, coarsely grated (about 3/4 cup)
Pinch cayenne pepper
Black pepper
1 cup heavy cream

Place a rack in the top half of the oven and preheat to 375º. In a large saucepan, combine 2 cups water with the milk, garlic and 1/2 teaspoon salt. Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Reduce the heat to medium and simmer until the potatoes are tender but still slightly firm, about 8 minutes.

Remove the saucepan from the heat and, using a slotted spoon, transfer half the potatoes to a buttered 9-by-13-inch baking dish; arrange the potatoes in an even layer. Sprinkle with half the cheese and the cayenne; season with salt and pepper to taste.

Repeat with the remaining potatoes and sprinkle with the remaining cheese. Pour the heavy cream evenly over the top. Bake the scalloped potatoes until golden and crisp on top, 40 to 45 minutes. Let stand for 5 minutes before serving.

Answer 3

ham and cheese potato bake 1 pack frozen 24oz. O'Brien hash brown potatoes cups fully cooked ham, cubed, 3/4 cup
cheddar cheese,divided, small onion chopped,2 cups16oz.sour
cream,1can10-3/4oz.condensed cheddar cheese soup undiluted
1can10-3/4oz.condensed cream of potato soup , undiluted,1/4 teaspoon pepper , in a large bowl combine potatoes,ham,1/2 cup heese and onion. in another bowl, combine sour cream,soup and potato mixture and mix well. transfer to a greased3-qt. baking dish. sprinkle with remaining cheese, bake at 350 for 60-65 minutes or until bubbly and potatoes are tender
let stand for 10 minutes before serving. makes 10-12 servings

or you could do some home made scalloped potatoes

Answer 4

Scalloped potatoes are my favorite. This recipe is easier than you might think to prepare.

Scalloped Potatoes

INGREDIENTS:

1 to 1 1/2 cups thinly sliced onion
4 1/2 to 5 cups thinly sliced potatoes
2 teaspoons salt, divided
3 tablespoons butter
2 tablespoons plus 1 teaspoon flour
1 3/4 cups milk
1/8 teaspoon pepper
2 tablespoons fresh chopped parsley
1/2 to 1 cup shredded Cheddar cheese
paprika

PREPARATION:

Bring 2 inches of water to boil in a pan; add onions, sliced potatoes and 1 teaspoon salt. Cover and boil for 5 minutes; drain.

Melt butter, blend in flour, pepper, and remaining teaspoon of salt. Add milk and cook until thickened, stirring constantly. Stir in parsley.

Combine vegetables and cream sauce; place in a shallow casserole and bake, uncovered, at 400° for about 35 minutes.

Sprinkle cheese and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted. Serves 4 to 5.

Answer 5

My preference would be for scalloped potatoes. I think that the creaminess of the potatoes really works well with ham. There's a nice recipe in the following link.

Answer 6

Dice the potatoes and ham and fry with a little olive oil. Serve hot with lots of catsup.

Answer 7

Roasted Garlic Scallopped potatoes
1 (19 ounce) can creamy potato with roasted garlic soup
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
2 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees F (175 degrees C). In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese. Bake in preheated oven for 70 minutes.


DELI STYLE POTATO SALAD
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet pickle relish (or dill relish)
1/4 cup celery, sliced thin
1 1/2 cups miracle whip
2 tbsp. prepared mustard
1/2 tsp. celery seed
sugar, salt and pepper to taste

Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.


Garlic and Chive Mashed Potatoes
6 to 8 large potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

Answer 8

Ham,Patatoes and Onion Pie (maid by Amish)

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 tablespoons ice water
1 1/2 cups diced ham
2 onions, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup butter
3 baking potatoes, thinly sliced
3 cups shredded Jarlsberg cheese
2 eggs
1/3 cup light cream
DIRECTIONS
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse meal. Gradually add water. Blend with fork until mixture forms a ball and leaves the sides of the bowl. Roll out half of the pastry on a lightly floured board to fit a deep dish 9 inch pie plate. Cover and refrigerate. Wrap remaining pastry in plastic wrap. Refrigerate.
Saute the ham, onion, garlic, salt, and pepper in 2 tablespoons butter or margarine until tender. Cool to room temperature.
Saute potatoes in remaining 2 tablespoons butter or margarine until crisp and tender. Season to taste with salt and pepper.
Layer half of the cheese, ham mixture, and potatoes into the prepared crust. Repeat. Blend eggs and cream, and pour two-thirds over potatoes. Roll out remaining pastry on a lightly floured board to cover pie. Brush rim of crust with the egg and cream mixture. Top with second half of pastry. Trim and pinch edges to seal. Flute. Brush the top with remaining egg mixture, and trim with the pastry trimmings.
Bake at 350 degrees F ( 175 degrees C) for 45 minutes, or until pie is golden.

Answer 9

My family always wants me to make ham in a casserole of augratin potatoes. Just dice it up and layer it in. Great favorite!

Answer 10

On a plate? Potato salad is delicious with ham--especially if you're serving it buffet-style.

Answer 11

Yes cheesy potato bake