Leftover potatoes au gratin. Read the Leftover Scalloped Potatoes - What to do? discussion from the Chowhound Home Cooking, Potatoes food community. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment!
Easy Au Gratin Potatoes and Ham is my favorite way to use up my leftover ham.
Plus, I always cut up leftover ham chunks and freeze them to use as a flavoring for collard and turnip greens and peas.
Popular recipes on my blog which use leftover ham include Easy Peasy Southern Field Peas , Southern Fresh White Acre Peas , Southern Black Eyed Peas.
You can have Leftover potatoes au gratin using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Leftover potatoes au gratin
- It's 6 small of potatoes (yet cooked and sliced).
- Prepare 1 of egg.
- Prepare 2 of champignons.
- Prepare 1 of salt and pepper.
- You need 4 slice of cheese.
- It's 50 grams of bacon cubes.
- Prepare 1 of milk.
Scalloped potatoes, or potatoes au gratin, will have a golden brown crust when baked properly. Recipes for scalloped potatoes can vary a bit, according to personal taste. The potatoes may contain ham, onions, breadcrumbs or even bacon. All you need: leftover cheesy potato casserole (or other potato side) a generous amount of canola oil for the pan, and eggs.
Leftover potatoes au gratin instructions
- Preheat oven to 200ºC.
- Place potato slices in oven-proof pot, put champignon squares, bacon cubes, salt and pepper on top..
- Crack the egg above, top with some milk and cheese.
- Place in the oven for 10-15 minutes.
If you want to sprinkle a little parsley on top at the end, or season. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Place potato slices in oven-proof pot, put champignon squares, bacon cubes, salt and pepper on top. I know this is a ridiculous question since most of us are these days. However, if you want a speedy lunch or dinner that uses things you have in the fridge and in.
