Nutritional Guidelines (per serving) | |
---|---|
605 | Calories |
42g | Fat |
29g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings: 6 servings | |
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. |
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.
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
-
Gather the ingredients.
The Spruce Eats / Katarina Zunic -
Heat the oven to 350 F. Butter a shallow 2-quart baking dish.
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Cut the ham into bite-size 1/2-inch cubes.
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Place half of the potatoes in the prepared baking dish. Sprinkle lightly with salt and pepper.
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Cover with the diced ham and then top with the remaining potatoes.
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In a bowl, combine the condensed soup with milk, onion, green bell pepper, and a dash of pepper.
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Pour over potatoes. Cut the butter into small pieces and scatter over the top.
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Cover with foil and bake in the preheated oven for 1 hour.
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Remove covering and bake for 30 to 45 minutes longer, or until potatoes are done, and the top is browned.
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If desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time.
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Serve and enjoy!
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.
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