• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Casserole Recipes

    Old Fashioned Scalloped Potatoes and Ham

    Feb 9, 2022 | Last Updated Mar 27, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.44 from 380 votes

    Scalloped potatoes and ham is classic old-fashioned comfort food with creamy sauce, melted cheese, and thin slices of tender ham and potatoes. This hearty dinner is the perfect use for leftover ham.

    scalloped potatoes and ham on a fork

    Table of Contents
    • Scalloped vs. Au Gratin Potatoes
    • 🥔Ingredients
    • 👨‍🍳How to Make Scalloped Potatoes and Ham
    • ⏰How Long to Cook Scalloped Potatoes and Ham
    • 👨‍🍳How to Make a Scalloped Potatoes and Ham for Two
    • 🔪How to Making Ahead
    • ❄️How to Store Leftovers
    • 📖Scalloped Potato Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    Homemade scalloped potatoes with ham are one of our favorite comfort foods. With these easy step-by-step photo instructions, you get perfect results the first time and every time.

    As usual, I read way too many recipes, but most were very similar. The inspiration piece will be a Pioneer Woman recipe on Food Network. But I could use several others as inspiration also. 

    A few changes to simplify the instructions, add step-by-step pictures, decrease the fat some, and, most importantly, change the cooking time.

    I know this is cooking for two, and I have included instructions for a half recipe. But this full-size recipe fits our lifestyle. Since it is the whole meal for us, we will eat a double serving, plus we love leftovers.

    My Rating

    My rating system. Great 5 out of 5

    I had initially rated this a solid four, but the evolution of the recipe with 25+ repeat cookings has made it to the five range. Low 5 but still a 5 for me—excellent comfort food.

    Scalloped vs. Au Gratin Potatoes

    Scalloped is anything baked in a casserole with a sauce that could be cheese or any other sauce. Au Gratin means “with cheese.”  So this recipe could be called Scalloped or Au Gratin or Scalloped Au Gratin.

    Take the cheese out and just use a white sauce and you have Scalloped but not Au Gratin. Now you know.

    So, this could also be called Au Gratin potatoes and ham. I was brought up calling this scalloped, so I'm using that, but Au Gratin may be more correct.

    🥔Ingredients

    The Potatoes

    All potatoes will cook about the same, so use what you want and have available, but usually, Russet potatoes are used. Russets have thick skin and are generally peeled.

    This recipe needs about 1 ½ to 2 pounds of sliced potatoes. A medium Russet potato is 6-8 oz.

    Other potatoes, like Yukon Gold potatoes, are commonly used, and since they have thinner skin, I like to leave the skin on but remove it if you want.

    The Ham

    Any ham that is "bit size" will work well. The amount of ham you use is flexible. For this full-size recipe, about ¾ pounds which will be approximately 3 cups of sliced ham, is suggested but a bit more or less is acceptable.

    Dice ham will also work, but I find sliced ham more traditional.

    The Cheese

    Mild cheddar cheese is excellent in this recipe, but Monterey Jack or Gruyere are also commonly used. But use the cheese you like or love.

    👨‍🍳How to Make Scalloped Potatoes and Ham

    How to prepare the potatoes.

    Scrub and peel the potatoes if using Russets. Slice the potatoes thin—I prefer about ⅜ inch thick but no thicker than ¼ inch thick.

    I always use a mandolin and suggest you use one too if you have one—it is tough to cut this amount of potatoes consistently. If you use a mandolin, please follow the manufactures safety instructions to prevent an unscheduled trip to the emergency room.

    How to make a thick sauce for scalloped potatoes and ham.

    Make a roux with butter and flour, then slowly add milk while whisking. Use the same butter for cooking the onion before making the roux, and you can leave the cooked onion while making the roux.

    For more details on roux, see How to Make Gravy from Scratch.

    How to assemble scalloped potatoes and ham.

    Make three layers of first potato slices, then cheese and ham, then sauce. On the top layer, double the cheese, and place on top of the casserole.

    ⏰How Long to Cook Scalloped Potatoes and Ham

    Most reference recipes suggest total cooking times of 60-70 minutes. While it is "done," there is still a little firmness in the potatoes that my wife and I don't like.

    I have done this 20 plus times, and I now do about 2 hours of total cooking time.  So I have changed the instructions, but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.

    Your casserole is done when the potatoes are "fork tender" to your liking.

    👨‍🍳How to Make a Scalloped Potatoes and Ham for Two

    Make a smaller version of scalloped potatoes and ham for two or one. This is an easy recipe to cut in half, but the work doesn't decrease that much. With the decrease in size, the serving number decreased from eight to four. Leftovers are good refrigerated for four days or frozen for 3-4 months.

    1. Use a 6X9 or 8X8 pan for a half recipe.
    2. In the recipe card, adjust the number of servings to 4. That will do the math an change the ingredient amounts displayed. WARNING- this does not adjust the instructions, so you will need to follow the amounts in the ingredients and not the instructions.
    3. Cooking time will be a little shorter, so check a bit early for fork tender.

    🔪How to Making Ahead

    Assemble completely and seal airtight. Refrigerate for 2-3 days. Or freeze for 2-3 months.

    If frozen, thaw completely in the refrigerator overnight before baking.

    ❄️How to Store Leftovers

    For short-term storage of leftovers, seal well and refrigerate for 3-4 days. For longer-term storage, freeze for 3-4 months.

    Reheating in the oven is preferred. If frozen, thaw overnight in the refrigerator before reheating.

    📖Scalloped Potato Recipes

    Old Fashion Scalloped Potatoes

    Crock Pot Scalloped Potatoes

    Also, see What to Do With Leftover Ham for ham ideas.

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Casserole Recipes, Comfort Food Recipes, Potato Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    ham with potatoes and casserole ingredients

    Preheat oven to 350° convection or 375° conventional.

    mandlolin with potato slices

    Scrub, peel, and slice 4 medium russet potatoes— 1 ½ to 2 pounds. Slice thin—about ⅜ inch thick. A mandolin is recommended if you have one. If you use a mandolin, please follow the manufactures safety instructions.

    chopped onion on a white board

    Chop 1 small onion. Chop or slice your ham into bite-size pieces.

    sprinkling flour into cooked onion and butter to make roux

    Over medium-high heat in a medium saucepan, melt 4 tablespoons butter and add the onion. Cook until clearing—about 3-4 minutes. Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.

    adding milk to roux with whisk in sauce pan

    Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well. About 3-4 minutes. During this part, add 1 teaspoon salt and ½ teaspoon black pepper.

    coating a casserole pan with butter

    Prep a 9 by 13 inch casserole dish with a coat of butter.

    pouring sauce over layer in the casserole

    Add about ⅓ of the potatoes—top with ⅓ of the ham, ½ cup cheese of choice, and ⅓ of the sauce. Repeat two more times but use a full cup of cheese on the top layer over the ham.

    casserole covered with foil

    Cover with aluminum foil.

    browned scalloped potatoes and ham out of the oven

    Bake for 90 minutes, then uncover and cook another 20-25 minutes until nicely brown and bubbling.

    scalloped potatoes and ham on white plate

    Allow to sit for about 10 minutes before serving.

    graphic Subscribe to 101 Cooking for Two

    📖Recipe

    Scalloped Potatoes and Ham on a fork

    Old Fashioned Scalloped Potatoes and Ham

    From Dan Mikesell AKA DrDan
    Scalloped potatoes and ham is classic old-fashioned comfort food with creamy sauce, melted cheese, and thin slices of tender ham and potatoes. This hearty dinner is the perfect use for leftover ham.
    Tap to leave a Rating
    4.44 from 380 votes
    Print Email CollectionCollected
    Prep Time: 25 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 25 minutes
    Servings #/Adjust if desired 8 servings

    Ingredients

    US Customary - Convert to Metric
    • 4 russet potatoes - medium cleaned and sliced thin. Peeling optional
    • 1 onion - small chipped
    • 4 tablespoon butter
    • 4 tablespoon flour - ¼ cup
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 3 cups milk
    • 2 cups shredded cheese of choice - Monterey Jack or cheddar are good choices
    • ¾ pound ham - dice or cut into small bite size bites. About 3 cups. A bit more or less is fine.

    Instructions

    • Preheat oven to 350° convection or 375° conventional.
      ham with potatoes and casserole ingredients
    • Scrub, peel, and slice 4 medium russet potatoes— 1 ½ to 2 pounds. Slice thin—about ⅜ inch thick. A mandolin is recommended if you have one. If you use a mandolin, please follow the manufactures safety instructions.
      mandlolin with potato slices
    • Chop 1 small onion. Chop or slice your ham into bite-size pieces.
      chopped onion on a white board
    • Over medium-high heat in a medium saucepan melt 4 tablespoons butter and add the onion. Cook until clearing—about 3-4 minutes.
      cooking chopped onion with butter in a sauce pan
    • Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some.
      sprinkling flour into cooked onion and butter to make roux
    • Add 3 cups of milk slowly while continuing to whisk. Whisk and cook until thickening well—about 3-4 minutes. During this part, add 1 teaspoon salt, and ½ teaspoon black pepper.
      adding milk to roux with whisk in sauce pan
    • Prep a 9 by 13 baking dish by coating it with butter.
      coating a casserole pan with butter
    • Add about ⅓ of the potatoes. Top with ⅓ of the ham, ½ cup of cheese, and ⅓ of the sauce. Repeat two more times, but use a full cup of cheese on the top layer.
      coating casserole pan with butter
    • Cover with aluminum foil.
      casserole covered with foil
    • Bake for 90 minutes, then uncover and cook another 20-25 minutes until nicely brown and bubbling.
      browned scalloped potatoes and ham out of the oven
    • Allow to sit for about 10 minutes before serving.
      scalloped potatoes and ham on white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect
    Prevent your screen from going dark

    Recipe Notes

    Pro Tips:

    1. Easy to cut in half. See the instructions below.
    2. Use a mandolin to slice the potatoes to save your fingers and time. But be careful with the mandolin.
    3. Use potatoes of your choice, but I like Russets.
    4. Cheese of your choice. I use cheddar or Monterey Jack.
    5. The original recipes ( many of them) suggest total cooking times of 60-70 minutes. While it is done, there is still a little firmness in the potatoes which my wife and I don't like. I have cooked this 30+ times, and I now do a total of almost 2 hours total cooking time.  So, I have changed the instructions but feel free to cook for the original recommended 40 minutes covered and 25 minutes uncovered if you want firmer potatoes.
    6. I scale this up or down depending on how much leftover ham I have.
    7. Good refrigerated for 3-4 days, and can be frozen for 3-4 months.

    Instructions for half size:

    1. Use a 6X9 or 8X8 pan.
    2. In the recipe card, adjust the number of servings to 4. That will do the math and change the ingredient amounts displayed. WARNING- this does not adjust the instructions so you will need to use the amounts in the Ingredients, and not the Instructions.
    3. Cooking time does change a little, so check it a bit early.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 402 kcal (20%) | Carbohydrates : 28 g (9%) | Protein : 22 g (44%) | Fat : 22 g (34%) | Saturated Fat : 12 g (60%) | Cholesterol : 73 mg (24%) | Sodium : 1065 mg (44%) | Potassium : 757 mg (22%) | Fiber : 2 g (8%) | Sugar : 6 g (7%) | Vitamin A : 645 IU (13%) | Vitamin C : 7 mg (8%) | Calcium : 337 mg (34%) | Iron : 2 mg (11%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: This recipe was originally published on April 12, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    puppies with toy
    14 week old Molly and Lilly cuddling toys from Aunt Ginni

    More Casserole Recipes

    • Easy Chicken Baked Ziti in a Crock Pot
    • Cheesy Sausage and Chicken Jambalaya in 30 Minutes
    • Leftover Turkey Tetrazzini
    • Green Bean Casserole Without Mushroom Soup

    Reader Interactions

    Comments

    1. Cheryl Deger

      April 16, 2020 at 11:00 am

      5 stars
      Please, potatoes are all so many different sizes... Approximately how many pounds of russets did you use?!? Newbie cook here and weghts are much better then saying medium sized... Thank You...

      Reply
      • Dan Mikesell AKA DrDan

        April 16, 2020 at 11:22 am

        Hi Cheryl,

        Welcome to the blog.

        It is ALWAYS fine to ask. Think of a "large" as the size you get at a restaurant. They will be in the 8 oz range or a bit bigger. Mediums will be in the 6 oz range. So the four mediums are about 1 1/2 pounds.

        A final note. When a recipe is a bit non-specific (a large onion, a medium potato, a small carrot, etc) think of it as general guidance but you are free to vary some. A bit more or less potato will be fine here.

        Again welcome and always feel free to ask.

        Dan

    2. Michelle C

      March 31, 2020 at 2:58 pm

      For this at home stay quarantine, this recipe is in my oven! Just sounds Like a nice comfort food and a friend of mine made it and feel in love so We are giving it a try. One question, what do folks typically serve as a side with this recipe ?

      Reply
      • Nancy Quinn

        April 05, 2020 at 5:16 pm

        5 stars
        I usually make broccoli as a side, but this last time I chopped up some fresh spinach and added it to the casserole between layers. It was great. This is exactly the receipe I learned from my mother.

      • Sue

        April 12, 2020 at 6:22 pm

        I have done fresh green beans sautéed with bacon and garlic.

    3. Cathy Golz

      March 15, 2020 at 2:37 pm

      4 stars
      I have been using this recipe for about a year and a half. My husband requested this today. I thought I had written it down but couldn’t find it. I googled your recipe and actually looked at your name. I showed this to my husband, Rich Golz, aka one of your colleagues, and he said you have been doing this For many years. Love this recipe and will be looking for more of them. Rich says Hello and hopes you are doing well.

      Reply
      • Dan Mikesell AKA DrDan

        March 15, 2020 at 3:31 pm

        Hi Cathy,

        Welcome to the blog. Glad you are enjoying the recipe. It is one of our favorites and I will probably make it later this week for our stay at home meals.

        Say hi to Rich and all. This has been my hobby for about 10 years and is a great time in retirement which I totally enjoy. I don't miss work at all, especially right now.

        Say safe and let me know if you have any questions or requests.

        Dan

    4. M Nord

      February 17, 2020 at 5:50 pm

      4 stars
      I have this in the oven now and it is smelling really good. I have couple of questions. I loved that I had the ability to change the number of people serving and the recipe calculated the amounts. Do you have an approximation on the weight of the potatoes? 4 potatoes doesn’t seem like much for 8 people and barely covered the bottom of my 9 x 13” pan so I added a few more. And even though the measurement of the ham went up with the changes in the recipe it kept saying it was about 3/4 pound of ham so I don’t think I got enough ham for the recipe serving 8. Should that have changed too? Thanks for your help.

      Reply
      • Dan Mikesell AKA DrDan

        February 17, 2020 at 6:06 pm

        Hi M.
        Welcome to the blog.
        When you change the number of servings, it only calculates the ingredient area. The instructions are text and do not change. So you need to realize that when you adjust.
        Dan

    5. Susan from Idaho

      February 09, 2020 at 10:05 am

      5 stars
      I made this last night, and husband was impressed. He is a "meat & potatoes" kind of man, so this was right up his alley.
      I added sliced carrots , which was yums, and frozen broccoli, which was good, but too soft in the end. I'll try russets & sweet potatoes next time. This recipe is a keeper! Thanks!!

      Reply
    6. PJ

      January 12, 2020 at 5:25 pm

      5 stars
      I’ve made this for decades and I, too dislike potatoes so parboil my mandolined potatoes before assembling Into casserole dish—ensures A tender edible dish

      Reply
    7. Mona

      December 29, 2019 at 11:29 am

      Can you bake it ahead and reheat next day??

      Reply
      • Dan Mikesell AKA DrDan

        December 29, 2019 at 11:37 am

        Hi Mona,
        Welcome to the blog.
        Absolutely, like many casseroles, this is even better reheated. I would reheat in the oven at about 350 covered with foil. The time will depend on size and thickness but you will want to get it to 150-160 for serving. It could easily take an hour or more.
        Dan

    8. Norma

      December 03, 2019 at 12:10 pm

      4 stars
      Actually, “au gratin” means “with crumbs”. The original French au gratins had a buttery crumb topping, not cheese.
      That being said, your recipe is nearly identical to what I have been making for decades. Sometimes I add cheese, but not always.

      Reply
      • Dan Mikesell AKA DrDan

        December 03, 2019 at 12:21 pm

        Hi Norma,

        Welcome to the site.

        That is what happens when you take definitions from cooking reference sites.

        But it is wonderful comfort food and I now want to go buy some ham just to make this.

        Thanks for the note and language correction. And the rating.

        Dan

    9. Mary

      October 06, 2019 at 3:15 pm

      Why do scallop potatoes curdled ?

      Reply
      • Dan Mikesell AKA DrDan

        October 06, 2019 at 4:34 pm

        Hi Mary,
        Welcome to the blog.

        Cheese is curdled milk really so that is one souces but most cheese is fairly stable but old or poor quality cheese may separate.

        Curdle milk happens when the milk proteins are coagulating and separating from the other components of milk. Generally from prolonged boiling or adding an acid like wine, tomatoes, vinegar or lemon juice. Older milk will curdle easier.

        You can prevent curdling generally by using fresh milk and bringing up to temperature for a sauce slowly. Don’t add an acid. And starches like flour are a great help in preventing curdling.

        So in this recipe, make the roux. Add the milk and heat slowly to a light boil and whisk continuously until thickened.

        I hope that helps.

        Dan

      • Sara Miner

        October 20, 2019 at 6:08 pm

        I have found if you use cake flour you won’t have the curdle problem! I like my scalloped potatoes without the cheese and I love cheese!

    10. Renny2fast@yahoo.com

      October 01, 2019 at 1:26 am

      5 stars
      This was really good. Used half and half, 4 state cheddar cheese. Bought packaged diced ham. Will keep this one for sure. Thanks for the recipe.

      Reply
    11. TAmmy

      July 08, 2019 at 12:59 pm

      CAn this be froze?

      Reply
      • Dan Mikesell AKA DrDan

        July 08, 2019 at 1:04 pm

        Yes, you can freeze this either before or after cooking. Should be good for 3-4 months frozen.
        Dan

    12. Sandra

      April 14, 2019 at 6:17 pm

      Questions-can this be prepared ahead and refrigerated? I’m concerned about it Being warm, refrigerated and then heated again. I’d appreciate your opinion.

      Reply
      • Dan Mikesell AKA DrDan

        April 14, 2019 at 6:22 pm

        Hi Sandra,
        Welcome to the blog.
        Yep. Make it up, Cover with foil and refrigerate. I would only do 2-3 days though. Some would say 4 days but I think that is a bit long.
        Dan

    13. VICKIE SOTO

      April 12, 2019 at 5:36 pm

      5 stars
      I just made this. I used your recipe as a guide. So so happy with the way it turned out. Cooked mine completely on top of the stove, because of time ...then transferred to a baking dish. Slid it in the small oven to melt cheese snd to make it look nice like yours. Thank you so much for your kind help and directions.

      Reply
    14. Jan

      February 07, 2019 at 10:05 am

      I made this last night for dinner. It was my first time making a Bechamel sauce from scratch. It was wonderful! I did add some fresh garlic and a pinch of nutmeg, but it honestly didn’t need anything more! Will definitely make this again and I’m sure I’ll use the sauce in other recipes.

      Reply
      • DrDan

        February 07, 2019 at 10:36 am

        Hi Jan,
        Welcome to the blog.
        This is one of our favorite comfort foods. I occasional will just buy ham to do this when we don't have leftovers.
        Thanks for the note.
        Dan

    15. Mandy Roberts

      January 29, 2019 at 5:20 pm

      This recipe is very close to the one I've used for years. The main difference is I ore-cook my potatoes. They boil for a few minutes while I make the Bechamel. Then I layer per the recipe, pop it in the oven without foil, and voila! It's done in 30-40 minutes!

      Reply
      • DrDan

        February 01, 2019 at 1:58 pm

        Hi Mandy,
        Welcome to the blog.
        I like the cooking of the potatoes ahead. It would eliminate the need for my prolonged cooking. Thanks for the tip.
        And thanks for the note also.
        Dan

      • Nancy

        February 10, 2019 at 5:12 pm

        That would just make more work and more cleanup items.that would just make more work and more cleanup.

      • Syndee Mears

        February 11, 2019 at 3:52 pm

        I like to microwave potatoes for a bit prior to slicing so they soften just enough to take less time to bake in the oven. Very excited to try this recipe tonight!

    16. Barb B

      January 17, 2019 at 8:48 pm

      I made this tonight. It was the best I have ever had. Thank you!

      Reply
      • DrDan

        January 17, 2019 at 8:58 pm

        Hi Barb,
        Welcome to the blog.
        Glad it worked for you so well and thanks for the note.
        Dan

    17. Lisa Andrews

      January 14, 2019 at 6:06 pm

      These were by far the best scalloped potatoes I ever had! Will definitely make again.
      Thank you for the recipe

      Reply
      • DrDan

        January 14, 2019 at 11:20 pm

        Hi Lisa,
        Welcome to the blog.
        The main difference is the cooking time which makes the potatoes more tender and helps all the flavors come together better.
        Thanks for the note.
        Dan

    18. Karen

      January 11, 2019 at 6:11 pm

      Made the scallop potatoes for dinner tonight. I was craving my mom's. She always made hers in an electric skillet but I never took the time to see how she prepared. This was very close to hers!!! I enjoyed it very much. I did not add cheese though,wanted it to be just the scalloped potatoes and ham. I will be looking into more of your recipes,always trying to find new ones!!

      Reply
      • DrDan

        January 11, 2019 at 7:24 pm

        Hi Karen,
        Welcome to the blog.
        Glad it worked well for you. I always say a recipe is just guidelines and meant to be modified to your needs.
        Thanks for the note.
        Dan

    « Older Comments
    Newer Comments »

    Leave a Comment (Policy Link in Footer) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    DrDan image Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Pan Seared Oven Roasted Filet Mignon
    • Pan Seared Oven Baked Chicken Breast
    • Oven Baked Chicken Legs - The Art of Drummies
    • Oven Baked Chicken Thighs
    • How To Cook Sausage in the Oven
    • How to Cook Bacon in the Oven - Step by Step
    • Oven Pulled Pork - Low & Slow Pork Butt
    • Pan Seared Oven Roasted Strip Steak

    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan
    • Sign up for Emails
    • Contact Me
    • The Shop
    • Links, Ads, and Guest Posts
    • Helpful Reader Links

    Top Content

    • Saved Recipes Collections
    • 101's Best Recipes
    • Recipe Index

    Policies

    • Comment Policy
    • Accessibility Policy
    • Privacy Policy
    • Terms and Conditions
    • Copyright Policy

    Educational

    • Food FAQ
    • Kitchen Reference Sheets
    • Guide To Cooking for Two

    dogs by the pond

    COPYRIGHT © 2010-2022 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME