|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||53%|
|Saturated Fat 22g||112%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 3g||12%|
|*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 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)
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.
- 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.