Скачать или смотреть Easter Praline Glazed ham & Cajun scalloped potatoes by Chef Gaye Sandoz-Part 2

Tony Chachere's Executive Chef Gaye Sandoz, showcases her recipes for a Praline glazed ham & Cajun scalloped potatoes just in time for Easter! Please watch the videos to learn more about these delicious dishes!

Honey Praline Slow Cooked Ham with Dijon Mustard Glaze

6-8 lb bone in spiral cut ham
1 bottle Tony Chachere’s honey praline ham marinade or 1 1/2 cup honey (mix with 2 tablespoons hot water)
½ cup brown sugar
1/3 cup Dijon Mustard
1 tablespoon Tony Chachere’s Bold Seasoning
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Inject ham using Tony Chachere’s Marinade. Place ham in slow cooker.
Mix brown sugar, mustard, Bold Seasoning, cinnamon and cloves. Spread over ham. Cover and cook on low for 4-6 hours.

Cajun Scalloped Potatoes

2 Pounds Yukon Gold or Russet Potatoes, Peeled & Sliced Thinly

1 Tablespoon Butter

3 Cloves Garlic, Minced

1 1/2 Cups Heavy/Whipping Cream

1 Tablespoon Tony’s Original Creole Seasoning

1 Cup Freshly Grated Cheddar Cheese

1 Cup Freshly Grated Parmesan Cheese

Preheat oven to 350°F and move the rack to the middle position.
Meanwhile, grate the cheese and prepare the potatoes by peeling them and using a Mandoline slicer to cut them into 1/8″ (3mm) slices.
Add the butter to a small saucepan over medium-high heat, and once it’s melted, add the garlic and cook it for about 30 seconds. Add in the cream and Tony’s Original Creole Seasoning. Let it warm through, stirring occasionally, until the seasoning has been fully mixed in. As it reaches a boil, take it off the heat.
Arrange half the potatoes on the bottom of an 8×8 baking dish (overlap the potatoes, but don’t worry about arranging them perfectly). Pour half the cream mixture over the top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.
Bake uncovered for 70-75 minutes. Ovens vary, so check after 60 minutes if your oven runs hot. A toothpick should slide into the potatoes easily without much resistance.
Let the potatoes sit for 5 minutes prior to serving.

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