Quick Scalloped Potatoes With Ham Recipe

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Diana Rattray
Updated 03/18/19
Scalloped potatoes with ham

The Spruce Eats / Katarina Zunic
Prep: 20 mins
Cook: 105 mins
Total: 2 hrs 5 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
605 Calories
42g Fat
29g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 605
% Daily Value*
Total Fat 42g 53%
Saturated Fat 22g 112%
Cholesterol 153mg 51%
Sodium 1411mg 61%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 12%
Protein 29g
Calcium 395mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scalloped potatoes have long been an American family favorite. The basic baked dish combines a creamy seasoned sauce with sliced potatoes. 

These potatoes are flavored with diced ham and cheddar cheese. The dish can be served as an all-in-one casserole main dish with biscuits or rolls and a simple tossed salad. This broccoli salad would be an excellent side dish to serve with the potatoes.

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Ingredients

  • 1 pound fully cooked ham (or leftover ham)
  • 5 cups potatoes (thinly sliced)
  • 1/4 teaspoon Kosher salt
  • Dash black pepper
  • 1 (10 1/2-ounce) can cream of mushroom soup (or cream of celery)
  • 1/4 cup milk
  • 1/2 cup onion (chopped)
  • 1/4 cup green bell pepper (chopped)
  • 2 tablespoons butter
  • Optional: 1 cup cheddar cheese (shredded)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for scalloped potatoes
    The Spruce Eats / Katarina Zunic

  2. Heat the oven to 350 F. Butter a shallow 2-quart baking dish.

    Butter a dish
    The Spruce Eats / Katarina Zunic

  3. Cut the ham into bite-size 1/2-inch cubes.

    Cut the ham
    The Spruce Eats / Katarina Zunic

  4. Place half of the potatoes in the prepared baking dish. Sprinkle lightly with salt and pepper.

    Place potatoes in pan
    The Spruce Eats / Katarina Zunic

  5. Cover with the diced ham and then top with the remaining potatoes. 

    Cover with ham
    The Spruce Eats / Katarina Zunic

  6. In a bowl, combine the condensed soup with milk, onion, green bell pepper, and a dash of pepper.

    Combine soup with milk
    The Spruce Eats / Katarina Zunic

  7. Pour over potatoes. Cut the butter into small pieces and scatter over the top.

    Pour over potatoes
    The Spruce Eats / Katarina Zunic

  8. Cover with foil and bake in the preheated oven for 1 hour.

    Cover with foil
    The Spruce Eats / Katarina Zunic

  9. Remove covering and bake for 30 to 45 minutes longer, or until potatoes are done, and the top is browned.

    Remove foil
    The Spruce Eats / Katarina Zunic

  10. If desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time.

    Sprinkle cheese
    The Spruce Eats / Katarina Zunic

  11. Serve and enjoy!

    Serve
    The Spruce Eats / Katarina Zunic

Tips

  • For a shortened baking time and more uniform cooking, put the sliced potatoes in a pot of cold, salted water. Bring to a boil over high heat; reduce the heat to medium-low, cover the pan, and time them for 1 minute. Remove the potatoes and drain them thoroughly. Layer them in the baking dish following the recipe instructions.
  • This version is made with a quick condensed soup sauce, which makes preparation a breeze. If you like to avoid condensed soups and prefer a homemade sauce, prepare 2 cups of medium white sauce and omit the condensed soup and 1/4 cup of milk. Add the 1 cup of shredded cheddar cheese to the white sauce if you'd like.
  • For some crunchy texture, add about 1/2 to 1 cup of buttered breadcrumbs to the top of the casserole about 30 minutes before it's done.