|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 4g||13%|
|Total Sugars 6g|
|Vitamin C 19mg||93%|
|*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.|
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.
1 pound fully cooked ham, or leftover ham
5 cups thinly sliced potatoes
1/4 teaspoon kosher salt
1 dash freshly ground black pepper
1 (10.5-ounce) can cream of mushroom soup
1/4 cup milk
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons unsalted butter
1 cup shredded cheddar cheese, optional
Steps to Make It
Gather the ingredients.
Heat the oven to 350 F. Butter a shallow 2-quart baking dish.
Cut the ham into bite-size 1/2-inch cubes.
Place half of the potatoes in the prepared baking dish. Sprinkle lightly with salt and pepper.
Cover with the diced ham and then top with the remaining potatoes.
In a bowl, combine the condensed soup with milk, onion, green bell pepper, and a dash of pepper.
Pour over potatoes. Cut the butter into small pieces and scatter over the top.
Cover with foil and bake in the preheated oven for 1 hour.
Remove covering and bake for 30 to 45 minutes longer, or until potatoes are done, and the top is browned.
If desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time.
Serve and enjoy.
- 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.
- Use or cream of celery instead of cream of mushroom soup.
- 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.