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YummlyThis potatoes au gratin recipe is a savory staple to have in your side dish repertoire. Made with sliced potatoes in a creamy sauce, these au gratin potatoes are then covered with a generous layer of Manchego cheese and baked until melted and golden on top. Savory, creamy, and cheesy, these potatoes pair wonderfully with steak or pork, roasted vegetables, or a big green salad. This dish is incredibly versatile and goes well with just about anything. It's the ultimate comfort food — a true crowd pleaser. This recipe makes a perfect side dish for weeknight dinners or to serve on a special occasion, such as with a roast for your Christmas feast or with ham for Easter dinner! The best part? This tasty potato recipe has a much shorter cook time than many traditional gratin potatoes recipes due to an untraditional tool — the microwave! This elegant yet easy recipe can be on the table in less than an hour. With just 15 minutes of active prep time, it can even be assembled in advance and cooked later. All you have to do is prepare the recipe as directed, then cover it tightly with plastic wrap, store in the refrigerator, and cook fully before serving. ## What Is The Au Gratin Cooking Method? While "au gratin" sounds fancy, it's actually not complicated at all. In fact, “to gratinée" means simply to give a dish a golden-brown top. Since many au gratin dishes call for lots of cheese, some people think that the term is French for “with cheese.” However, you don't necessarily need to use cheese. Whether made with cheese, breadcrumbs, or both, browning happens during the cooking process and can be accelerated by passing the dish under a broiler. ## Potatoes Au Gratin Vs. Scalloped Potatoes You may be wondering about the difference between scalloped potatoes and au gratin potatoes. They’re very similar, and in fact, many people use the names interchangeably. You may see variations in recipes: some use onions, while others use shallots; some use Gruyere cheese, and others use cheddar cheese. Don't get hung up on the name, and choose a recipe that sounds good to you! The results are basically the same: sliced potatoes cradled in a creamy sauce. ## Variations Have fun with this recipe! Make it your own with some of these delicious options: _Use different cheeses._ If you prefer a sharper flavor, try a sharp cheddar cheese or gruyere cheese. You can even sprinkle in parmesan cheese or try provolone for a milder flavor. There's no rule on just how cheesy your potatoes can be! _Use a variety of potatoes._ This dish calls for russet potatoes, which are mealy potatoes with a high starch content that are excellent for baking. For something different, try red potatoes — waxy potatoes with a low starch content that hold their shape well during cooking. You could also try a Yukon gold potato, which has properties of both waxy and mealy potatoes. _Add vegetables._ Boost the nutrition of this dish — and add a new dimension of flavor — by adding onions, turnips, or carrots. Roast the vegetables ahead of time, then layer in with the potatoes. You can also add fresh herbs such as parsley, oregano, or basil. _Add meat._ Diced ham, ground beef, or sliced bacon would all be great additions to this dish. Fully cook the meat ahead of time, then add into the potatoes and prepare as the recipe directs. _Thicken the sauce._ If you'd prefer a thicker cream sauce, add 2-3 Tbsp. of all-purpose flour to the whipping cream. _Substitute heavy cream._ Another way to slightly thicken the sauce is to swap heavy cream for whipping cream. They're very similar, but whipping cream is slightly lighter — it has about 6% less fat than heavy cream. _Top with breadcrumbs._ if you want to add extra texture to this dish, sprinkle breadcrumbs over the top of the potatoes and cheese before cooking. You don't need much, just a light layer will work. Never make potatoes au gratin from the box again now that you have this recipe!Food52Budget Bytes » Recipes » Globally Inspired Recipes » Asian Inspired Recipes » Garlic Noodles Garlic Noodles $2.54 recipe / $0.64 serving by Beth - Budget Bytes published Dec 3, 2009updated Jul 28, 2015 4.78 from 108 votes Pin Recipe Jump to recipe → This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you. These sweet, salty, and rich Garlic Noodles are an absolutely addictive dish that you’ll want to make again and again. Serve them as the bed for glazed meat, like my Sticky Soy Ginger Glazed Chicken, Honey Sriracha Tofu, or simple stir-fried vegetables. With a super short ingredient list of pantry staples, this delicious garlic noodles recipe will become a staple in your menu. Garlic Noodles in the skillet topped with green onion See this recipe used in my weekly meal prep. Where Do I Find Oyster Sauce? Oyster sauce can be found in the International aisle of most major grocery stores (look near hoisin sauce). If you can’t find it there, it’s worth it to seek out an Asian market, where oyster sauce is likely to be much less expensive than in chain grocery stores. What Can I Use in Place of Oyster Sauce? I personally feel that the salty rich flavor of the oyster sauce makes this dish what it is and I wouldn’t suggest substituting it. That being said, several readers have said they’ve used hoisin sauce, which is much sweeter, and have enjoyed the results. Substitute the oyster sauce in this garlic noodles recipe at your own risk. What Else Can I Add to Garlic Noodles? This is a great base recipe to which you can add all sorts of other ingredients! Garlic noodles are great as a side dish, but you can add protein and vegetables to make it a meal. Try adding some Teriyaki Chicken or Honey Sriracha Tofu on top, or check out my Garlic Noodles with Beef and Broccoli for some inspiration. Front view of Garlic Noodles in a bowl Looking for a spicy noodle recipe? Check out my Spicy Sriracha Noodles! Share this recipe Quick & Easy Garlic Noodles 4.78 from 108 votes Garlic Noodles are sweet, rich, and savory with a strong garlic punch. They make the perfect side dish to any Asian inspired meal. Servings 4 Prep 10minutes mins Cook 15minutes mins Total 25minutes mins Save Recipe Print Recipe Cook Mode Prevent your screen from going dark Ingredients 8 oz angel hair pasta ($0.54) 4 cloves garlic ($0.24) 1/2 bunch green onions ($0.35) 4 Tbsp butter ($0.50) 2 tsp soy sauce ($0.20) 2 Tbsp brown sugar ($0.05) 1 tsp sesame oil ($0.40) 2 Tbsp oyster sauce ($0.26) Instructions Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside. While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes). Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve. See how we calculate recipe costs here. Nutrition Serving: 1Serving Calories: 374.9kcal Carbohydrates: 62.85g Protein: 8.98g Fat: 14.23g Sodium: 268.55mg Fiber: 2.73g Read our full nutrition disclaimer here. Email Me This Recipe Get this sent to your inbox, plus get new recipes from us every week! Email * Email Address Send! Video Garlic Noodles How to Make Garlic Noodles – Step by Step Photos Mix Sauce ingredients in a bowl Mix the easy noodle sauce before you begin. In a small bowl stir together 2 Tbsp oyster sauce, 2 Tbsp brown sugar, 2 tsp soy sauce, and 1 tsp toasted sesame oil. Stir until combined. Slice Green Onions Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain and set aside. While the pasta is cooking, mince four cloves of garlic and slice about four green onions (1/2 bunch). Sauté Garlic and Green Onions Heat 4 Tbsp of butter in a large skillet over medium-low heat. Once melted, add the minced garlic and most of the sliced green onions (save a few for garnish). Sauté the garlic and green onions until soft and fragrant (1-2 minutes). Add Noodles and Sauce to skillet Remove the skillet from the heat, then add the cooked and drained pasta and the prepared sauce. Mix Pasta and Sauce and top with green onion Toss the ingredients in the skillet until the pasta is evenly coated with sauce. Garnish the garlic noodles with the reserved green onions and serve. Overhead view of Garlic Noodles in a bowl This easy Garlic Noodles Recipe is totally addictive… BEWARE. Share this recipe Posted in: Asian Inspired Recipes, East Asian, Globally Inspired Recipes, Pasta Recipes, Quick Recipes, Recipes under $3, Top Recipes, Under $1 per serving Beth Moncel I’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others. More About Beth Eat More. Spend Less. Sign up for the Budget Bytes newsletter and you’ll get new content delivered by email weekly, helpful tips, PLUS my FREE 14 Day Pantry Meal Plan! First NAme(Required) First Name... Email Address(Required) Email address... Leave a Comment Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * This site uses Akismet to reduce spam. Learn how your comment data is processed. Comments Leave a Comment Tara Doneice Vaughn 08.16.24 at 11:54 am Totally delicious! Reply Ellis 06.03.24 at 10:40 am I have made this so many times. I used less sugar and more garlic. When I don’t have green onions I have substitute them with red onions that are cooked until transparent, not caramelized. I made it for a pasta class last weekend. Everyone loved it, is always a success. Reply Alicia 04.27.24 at 1:10 am Absolutely love this recipe! I always add way more garlic and it’s a bit sweet for my liking so I more than half the sugar. Totally addicting and I can’t wait to make this again. Would also highly recommend making this with Trader Joe’s Thai wheat noodles. Those absorb the flavor soooo well. Reply Sarah C. Prokop 03.24.24 at 3:46 pm These were so easy and tasted incredible!! We’ll definitely be making these again!! Reply Shwaunda Smith 02.05.24 at 12:06 pm ❤️ Reply Laci 02.16.24 at 6:07 pm This is a staple. We make it with grilled teriyaki chicken thighs. Reply Shannon 01.27.24 at 9:22 pm We made this and added raw shrimp when we got to the butter step. It was UNBELIEVABLE! * chefs kiss* Reply Jennifer Baylor 10.11.23 at 5:17 pm I make this recipe often it is so tasty Reply Sarah Gonzales 10.05.23 at 8:09 pm This is our go to recipe. My son’s girlfriend said it was too sweet, so I made it different the next time. I had to add more sugar because it tasted better the 1st I made it. To each his own, the sweet makes it for me. I prefer this over garlic noodles at a restaurant any day!! I’d give you more stars if I could. Reply Don Campbell 06.25.24 at 9:51 pm Over all good.. but too sweet for me as well. Maybe add a lil sweet soy instead. Reply Comment navigation Older Comments Budget Bytes Icon Small Budget? No Problem! Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Welcome to the world of delicious recipes designed for small budgets.Food52Pork neck or collar is quite an underrated cut for some reason, which is a shame if you ask me. It's a bit higher in fat content, but that's what makes it super flavorful and a perfect choice for roasting in the oven. The wonderful fat will render into a delicious sauce that you can use when serving. I'm roasting the pork collar on a base of onions and some vegetables and potatoes are added in the middle of the baking process. This way, the sides will cook in the same baking dish which means less cleaning and that's what we all love. Now let me show you how it's done.Food NetworkLo Mein is a Cantonese dish meaning "stirred noodle". Traditionally Lo Mein is a variation of wonton noodles where all the components including the noodles are served separately. Lo Mein in Mandarin is known as "Ban Mein" i.e. mixed sauce noodle and not necessarily stir fried together, just tossed together. This makes for a simple satisfying supper great as a family sharing plate with other dishes. Don't be phased by what seems like a long list of ingredients - pre-cook the noodles, combine the ingredients for the sauce. Stir-fry the main ingredients and toss the noodles and ingredients in the sauce. To ensure the shrimp does not get overcooked, ensure the ingredients are added in quick succession in the wok and that all the ingredients are pre-chopped.Food52Before I began my career as a publicist, I spent the age of 15-21 as a waitress in restaurants which ranged from greasy spoon coffee shops to high end French couture restaurants. All these years later, I still have very fond memories of hanging out in the kitchen watching the chefs and line cooks puff up perfect soufflés, julienne a bucket of some exotic vegetable or sauce up a chicken fried steak. I really enjoyed watching the assembly line of prep and putting together of ingredients to be plated and toted out to the dining room. I learned about wines as my customers ordered bottles and gave me sips to experience along with them. The walk-in was a particularly interesting place, not only to catch my breath for a moment of solitude, but to steal a nibble of something that may have been forbidden for the wait staff to eat. I remember a giant English trifle of which attracted my spoon, dish and I into the refrigerator a few more times than I probably should. Aside from helping my Mom in her kitchen as a kid, these were the places where I was really was bitten by the food bug. Just curious really, I suppose. I learned that my preconceived notions were not foregone conclusions – “you mean there is no chicken in a chicken fried steak?” An aspect of myself which lives on today in my publicity work, I loved to make anything eccentric mainstream; once I learned what a coulibiac actually was, we couldn’t keep it in the kitchen. Many recipes came from those years which I hastily penned down on cocktail napkins and to this day, keep in a notebook, Scotch-taped to a three hole-punched piece of wrinkled paper. My apple tarte tartin is one, for which I am known to make every year for Christmas. And, so, upon you telling me `about your new blog, Amanda, and seeing you have a recipe submission button -- I’m contributing my high-fat, high-heaven apple dish to your community. Congrats on Food52; it’s beautiful. Along with William Safire’s great word soliloquies, I’m sad that you’re no longer at the NYT. I have relished your slightly quirky and always elegant take on the edible for the paper and magazine, but this seems like a wonderful endeavor. And, well, you are irreplaceable, so too bad for them! Alyson’s Apple Tarte Tartin 6 large green apples (in my opinion, the tartness of green is so much better than reds) 14 tablespoons salted butter (don’t listen to cooks who say you must bake with sweet butter – I like the salt) 2/3 cup white sugar 7 tablespoons brown sugar Crust: 2 cups flour (sift it!) 1 teaspoon salt 5 tablespoons lard 7-10 tablespoons ice cold water Or Use Pepperidge Farm’s Filo Dough (mucho easier, faster and perfectly delicious) Glaze: ½ cup white sugar ¼ cup water Condiment: Heavy cream Powdered sugar Cut apples in half. Cut out the cores in a “V” shape. Cut off both ends so they are square. Peel them. Combine butter, brown and white sugar into a thick paste. Divide in half. Using a high-sided iron Dutch oven, smush the butter mixture thickly on the bottom and sides of the iron. Note: you can use other kinds of pans, but the heavier the better and the sides should be a minimum of twice the height of the apples. Believe me, it took me years to figure out the perfection, specifically, of using a Dutch oven for this. If it overflows, the caramelizing procedure will create an incredible mess in your oven and you’ll create such a thick smoke in the house, you’ll smell it for weeks. You might even attract the fire department, which, if you’re single, may not be a bad thing…. Arrange apples with one of the cut, squared sides down, front to back until they are packed together in a petal like fashion around the edges of the Dutch oven. Think of how bodies might be squished together for a photo with people’s back’s pressed against other’s chests. There should be no space between them and tightly packed in. Do the same in a circle inside this row toward the center of the pan, until all apples are packed in on their sides. Take the rest of the butter/sugar paste and crumble over the apples. There should be plenty of paste; be generous with it. For your own dough, sift together flour and salt. Cut in lard and toss with a fork until combined. Add tablespoons (one at a time) of iced cold water and toss to form a loose dough. Gather dough into ball and roll out into ¼” thickness. Cut dough to cover apples (easiest to use the Dutch oven or baking dish cover to measure!). Cover applies with dough, tucking edges between the apples and the side of the pan. Slit dough in center to air to escape. Now, take the batteries out of your smoke alarms and make sure you oven is lined with foil. Preheat oven to 450. Bake, uncovered for 30 minutes or until crust is golden brown. Remove dish from oven and increase heat to 550. Cover dish and return to oven and bake for one hour. To check is tartin is done, tilt dish and liquid should have caramelized and look like dark brown honey. Remove from oven and cool. DO NOT REFRIGERATE, otherwise, you’ll never get it out of the pan. Keep it at room temperate for a couple of hours until pan is cool enough to touch with bare hands. Put a large serving plate over the Dutch oven. Over the sink – flip it. Let it sit until all the apples fall onto the plate. Carefully remove the Dutch oven and pray the apples are still in a nice petal-like pattern. If some are still stuck, carefully scrape out and try to fit into the pattern. If not, no worries, it’ll taste the same. I am famous for my crooked cakes, but also for how amazing they taste! Now you must refrigerate the tartin, which should now be seated on top of the dough. You must get the apples cool enough to grab the glaze and let it harden into a candy like texture. An hour should be enough, just make sure the apples are cool to the touch before adding the glaze. Combine ½ cup white sugar and a bit of water in a heavy small saucepan. Cook on high heat on stove until if caramelized. It should take 5-8 minutes or so, it will slightly smoke and turn color to a dark brown. As it starts to turn from a golden honey to a dark honey color and smoke a bit, turn down the heat and let it transform into a dark brown honey like color. It may appear that it’s burning -- it is actually, but there is a fine line between caramelized and burnt. Pour immediately over the tartin. The coolness of the apples will grab the glaze to harden into a candy like texture and hold the apples together. Place heavy cream into metal or glass bowl (not plastic as it will not firm up). Place hand whipper in at high speed until the cream begins to turn from liquid to a firm whipped cream texture. Add a bit of sugar to taste to the sweetness you like. Go easy on, as the sugar in the apples is intense and so a more plain cream is preferable as a condiment. Serve and repeat the story above. Tell them it was you. They’ll believe it, especially since by dessert time, your guests should have had enough wine to smile at anything you tell them.Food52I've been thinking a lot about the gluten free lifestyle lately. Part of it has been because I've been doing some cooking for my friend Terri who found out she needs to be GF just before getting badly hurt in a riding accident. Girlfriend needed some treats and it's become a very interesting puzzle for me to try and see what things might be whipped up for her. Terri (before going GF) also made some of the best cookies I've ever eaten. Her cookies are like crack to me and that's going some seeing as I'm not a big indulger in baked goods. I do a certain amount of gluten free cooking naturally, as Indian food by and large suits that lifestyle. There are alternatives to the common roti and naan made from non-wheat based flour such as besan, rice flour, coconut flour and jowhar (sorghum) flour. Beyond that however I'm lost. What Western style baking I've done has never been GF and is fairly limited. However even I can't help but notice the trend toward GF products on the shelves on my local markets. And then I read Atlantic Magazine which brought up a whole lot of reasons and arguments for the gluten free lifestyle even if one doesn't have celiac disease. So there was that. I have to add here that as far as I know, no one in my house has celiac disease, but it seemed like a good idea to give all this stuff a further look see, and not just for Terri and her lost crack cookies. Wait a minute, that sounds terrible...but you know what I mean. Cruising around on line the other day, I noticed a tweet from the go-to guru for all things GF Glutenfreegirl. On her webpage she had an absolutely mouth watering photo of a big, big bowl of pasta. Being raised in an Italian household, I grew up eating all sorts of pasta from the sublime (my Nonna's) to the ridiculous (Mom's Chef Boy-Are-Dee in the box). I have always felt I've done pasta...thoroughly. Alan however, growing up in a Jewish household in Westport Connecticut... not so much. He loves his pasta and it's always a favorite treat for him when we eat out. When I had my dental surgery last fall I cooked ahead and froze pasta sauce for him so he could fix his own Italian feast while I was on enough drugs to make a Borgia's eyes bug out. Normally I ignore big photos of pasta but there was something about that picture, and knowing that what was on that plate was gluten free. This looked like real pasta. I showed the page to Alan. "How does that look to you?" I asked. "This is a trick question right? What's wrong with it?" "Nothing, Doesn't it look good...mmmmmm" "You're up to something" He's lived with me too long. "Okay, it's gluten free" He was immediately suspicious but I looked up the company that made the pasta Jovial Foods. "Look!" I said. "It's made in Italy... and not just Italy but Lucca, Italy where my grandmother was born! Let's try it!" "Well...." But Alan loves his pasta too much to turn down any opportunity to try some, so I was off to Whole Foods to see if they carried it. They did. There it was. Shelves of gluten free pasta made from brown rice flour in Italy by guys that have been making pasta a long, long time. This stuff had to be the real deal. There were several shapes available. I bought a box of penne rigate. I decided I would try out this GF experiment using a tried and true pasta salad recipe that I've been making for years. I called up some friends and said come to our house tonight for pasta. I did not tell them it was gluten free. Yes, I am a sneak.Food and WineThe first “fancy” meal I cooked for my husband Charlie way back in 1981 was from Craig Claiborne’s cookbook, and I’ve been cooking it ever since. It’s a beautiful French-style chicken breast poached in a wildly flavorful and decadent tarragon cream sauce. Definitely not everyday fare, but for those special occasions ... wow. I’ve made a few small revisions over the years, but the spirit of the recipe remains the same.In 1986, Charlie’s Mother was turning 70, and it had been a tough few years for her. Therefore, a big surprise celebration was in order. I offered to cook as delicious a meal as I could come up with. Now, realize I had never cooked for the woman who would become my mother-in-law. She was a proud North Carolina farm woman while I was, and remain, an urban Yankee actor. Needless to say, there was a lot riding on this meal. As the date approached, I was cast in a show and so couldn’t travel to North Carolina to cook.These days Charlie is a decent cook, but in 1986 his skills were ... limited. So we devised an emergency improvised cooking school. I gathered all of the ingredients, and he watched like a hawk as I made the dish. Then a few days later, we did the same again. And then he cooked it, with me standing over him, offering gentle hints. It was not bad. For the fourth try, I went to the other room of our two-room apartment, put on my headphones, and pretended not to worry as he made the dish entirely on his own. It was good! I was quite proud of both the teacher and the student.Fast forward to the dinner. By all accounts, Charlie’s rendition of the main course was stellar, and his mother was thrilled with her boys for going to all that trouble for her. (And yes, she came to consider me one of her boys, and it meant the world to me.) So, thank you, Mr. Claiborne, for both the dish and what it meant to my relationship with Harriet Otelia Browder.This version is my current update of my go-to recipe. Here, dried morels get a quick soak in hot water, which renders a super-flavorful broth that adds another layer of richness to the cream sauce. It’s classic, comforting, and just as good, if not better, than a warm hug on a cold day. I’m pretty sure Harriet would approve.YummlyAt Thanksgiving and Christmas, millions of families around the world gather around baked ham. But you don't have to wait for a special occasion. Baked ham is ideal, anytime you need to feed a crowd. And, if you're looking to impress, our baked ham with mojo sauce recipe won't let you down. _What is a baked ham?_ Ham refers to any slice of pork from a pig's back leg. A whole ham is the entire limb – from the hip to the knee. Most supermarket hams have been preserved and cooked. So, in preparing a baked ham, you're not cooking it, but infusing it with all-important flavor and heat. _What kind of baked ham should you buy?_ There's more than one kind of baked ham. For maximum flavor, go for a bone-in whole ham. If you're nervous about the complications of carving, choose a spiral-cut ham, which comes pre-sliced. Even easier to carve than a spiral ham is a boneless ham, but it's significantly less flavorful. Plus, once you've eaten a bone-in whole ham, you can use the bone for soup! Whole hams are preserved in one of two ways: wet-curing or dry-curing. The typical commercial ham – known as “city ham” – is wet-cured, which means it's been injected with brine. Less common is “country ham”, which is dry-cured. This process, which originated in France over 2,000 years ago, involves salting the ham, before hanging it to dry – for months or even years! Country hams are tastier than city hams, but they're also more expensive. _How big should your baked ham be?_ Too much baked ham is better than not enough. After all, you can easily add the leftover ham to sandwiches, pastas, pizzas and breakfasts. As a rule of thumb, for each guest, buy 3/4 to one pound of bone-in ham or 1/2 pound of boneless ham. In other words, to feed twenty people, you need 15-20 pounds of bone-in baked ham or 10 pounds of boneless baked ham. Just be sure that whatever you buy can fit in your roasting pan or baking dish. _How do you prepare baked ham?_ There's a cornucopia of baked ham recipes to try, including our mouthwatering baked ham with mojo sauce. Whichever you decide upon, preparation begins with scoring. Using a sharp knife, make diagonal cuts across the baked ham, creating a diamond pattern. The cuts should be an inch apart and 1/8 inch deep. Scoring a baked ham not only looks good, it also intensifies flavor, by allowing the glaze to seep into the meat. _How long does it take to cook baked ham?_ Cooking time varies, depending on size. Generally, for each pound of weight, the ham should spend 10 minutes in the oven. For a 15-pound baked ham, that's 150 minutes – or 2 ½ hours. But don't leave it to guesswork. After two hours, place a thermometer into the thickest section: If it reads 140º F internal temperature, your baked ham is ready; if not, it needs more time. Be sure to pre-heat the oven to 350ºF. _How do you keep a baked ham from becoming dry?_ Most baked ham recipes involve two elements: liquid (usually wine, stock or sauce) and glaze. To prevent dryness and keep the ham juicy, baste every 15-20 minutes, and, to prevent burning, don't glaze until 15-30 minutes before the baked ham is due to come out of the oven. _More baked ham recipes_ Most baked ham glazes include a sweet liquid, such as honey or maple syrup, and spices. Two of our most popular are here: [Honey Glazed Ham](https://www.yummly.com/recipe/Honey-Glazed-Ham-513530) [Glazed Easter Ham](https://www.yummly.com/recipe/Glazed-easter-ham-352702) This second one features a creative brown sugar glaze made up of not just brown sugar, but also mustard, Dr Pepper and apple cider vinegar, among other ingredients. Looking for side dishes? Try these: [Perfect Potatoes Au Gratin](https://www.yummly.com/recipe/Perfect-Potatoes-au-Gratin-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41289) [Cheesy Baked Asparagus](https://www.yummly.com/recipe/Cheesy-Baked-Asparagus-1441599) [Deviled Egg Salad](https://www.yummly.com/recipe/Deviled-egg-salad-302525).Food52There has never been a more one-of-a-kind pizza like the bar pizza. For the most part they are never good, many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking. Combine it with hunger and it makes these pizzas far better then they would ever be if a shot of better judgement was in hand. Without exception a bar pizza reigns over the pink pickled eggs languishing in the murky liquid of the large glass jar back by the whisky. Bar pizzas are also infinitely better then the microwavable cups of Spaghetti-Os or the burritos ensconced in a cardboard tortilla. Even so, that doesn't make them good. Here is the catch, in Indiana this food exists and maintains a life all its own because in Indiana if a bar sells liquor by the drink it has to be able to serve food to a minimum of 25 people at all times. On top of that many bars(mostly working class bars) don't have room for a kitchen much less the money for one. To get around this law most bar fly type establishments bring in a microwave, a toaster oven labeled as a pizza oven, or a snack rack where pork rinds rule. Sporks and disposable tableware abide, as do paper towels used as napkins. It is less then the bare minimum and ordering anything while the bartender is busy is likely to make him/her hate you. In the moment though, when hunger and alcohol meet, a bar pizza is the best pizza ever. It doesn't happen often but it does happen enough that people continue to order them. If all things aline, it hits the sweet spot—that meaty place on the bat that makes hitting a home run feel effortless. In food speak it is the moment when something is at its best, it is perfectly ripe for eating, and waiting longer is to watch perfection in its decline. Here is the problem, why would I want to make one of these awful pizzas at home? If I do make them at home it doesn't mean I am drinking at home, well not often anyway. It means I have kids, kids that want pizza—all the time. I make a great pizza dough. I make great pizza but then there are those nights where I don't want too. It is readily apparent to me why I need to perfect this pizza. Make it a dinner everyone requests on any given night. The point is, this is a great pizza to have in your back pocket and I never would have thought much about it until I read an article at Serious Eats. At that moment I knew I was going to start making bar pizzas, I was diving in deep and going for it, and I did. Like lots of recipes though, and maybe even more so, this one takes practice. Myself, I always make a recipe three times before I give up on it and in this case it took all three times. It's okay, there is nothing wrong with eating your mistakes when it comes to food. Besides it is not a lot of work and here is why. My kids love spaghetti and there is rarely a day I don't have a homemade tomato sauce of some kind in the fridge. Bacon, ham, salami, or even pepperoni are always in the deli drawer. I almost always have some sort of mozzarella too, either fresh or grated. I have taken too keeping tortillas in the freezer for quesadillas, so adding tortillas as pizza crusts to the list of uses is a plus. . Even so, if you had none of these specific ingredients you have something, say eggs, ham, and gruyere. If not you won't make this pizza anyway. But as I said, I am looking for the sweet spot, with practice I found it, and ever since making bar pizzas is like effortlessly hitting one out of the park. 1. When it is time to sauce the tortilla put a dollop of sauce in the middle of the tortilla and using the back of the spoon spiral your way to the outer edge. If this were a regular pizza I would tell you to stop short of the edge by about 1/2-inch but with this kind of pizza take the ingredients to the edge. It keeps the tortilla from being charred beyond recognition. 2. I have used all kinds of pans to make this pizza, stainless steel, enamel, cast iron and a comal (pictured). I like the camol best but I also know not everyone has a comal. I made these in a 12-inch cast iron skillet for a long time before I started using the comal. I use a comal simply for ease of access to the tortilla. I makes the pizza easier to assemble. 3. Turn on the broiler before taking anything out of the fridge or putting a pan on the stove. It needs time to get hot. 4. Keep all the ingredients at pans edge. These go fast and you have to be ready with the ingredients. 5. It is important to brown the the tortilla deeply before turning it. If it isn’t brown enough the pizza will lack the crunch that makes it so good. 6. Place the top oven rack 7 to 8 inches from the broiler. This prevents the pizza from cooking to fast and keeps the edges from burning.
