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For old-fashioned flavor, try these scalloped potatoes from Elaine Kane of Keizer, Oregon. They cook up tender, creamy and comforting. "Chopped ham adds a hearty touch," she relates.
Nutritional Facts 1 serving (1 cup) equals 510 calories, 19 g fat (10 g saturated fat), 73 mg cholesterol, 1,668 mg sodium, 64 g carbohydrate, 5 g fiber, 21 g protein.
Originally published as Saucy Scalloped Potatoes in Quick Cooking May/June 1998, p45
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Reviewed on Mar. 18, 2013 by Debiana
This is a perfect recipe for my family! Son doesnt like cheese at all, and was looking for a recipe that was filling and would use left over ham. Voila! here it is!! Other reviewers are correct, scalloped potatoes do not have cheese, au gratin does :) Thank you for posting this!
Reviewed on Dec. 26, 2012 by trishina
Dear cooks, I haven't tried this yet, but I will. Has anyone made it with just the oldfashioned cheesy white sauce? I don't use canned soup in my cooking anymore since I read the salt content. Most of these soups have over 800 mgs of salt?
Reviewed on Aug. 02, 2012 by KarenBur51
Get a grip rude people. If you were as smart as you think you are you would know that by adding cheese makes them "augratin" potatoes not scalloped so apparently the lady made scalloped potatoes now huh?!
Reviewed on Feb. 05, 2011 by Dannysngirl
Very yummy!
Reviewed on Nov. 01, 2010 by naner0331
Great recipe! I was looking for one with evaporated milk (doesn't separate over a long cooking period), and you provided me with a masterpiece. Thanks for sharing!
Reviewed on Oct. 05, 2010 by nyholm
Absolutely delish! Thanks for sharing! ♥
Reviewed on Jun. 04, 2009 by Debbilou
Thank you for sharing your recipe, I'm so sorry you got such nastiness for your trouble. I love it as is(-:
Reviewed on May. 22, 2009 by catherine michaels
This very good as is. I added some celery to enhance the cream of celery soup and a jalapeno pepper as we like spicy foods and one jalapeno did not make it spicy enough next time I will add one more. Very good though as is. Will make it often.Catherine
This very good as is. I added some celery to enhance the cream of celery soup and a jalapeno pepper as we like spicy foods and one jalapeno did not make it spicy enough next time I will add one more. Very good though as is. Will make it often.
Catherine
Reviewed on May. 21, 2009 by kissdacook
wow i'm kinda afraid to speak here. everyone yelling at each other. remember were mostly all ladies here, dainty flowers as my mom always said :). i thank you for your recipe elaine. i make mine a bit differant i add milk with the soup and pour some in between the layers of sliced potatoes with lots of onions and chunks of butter and sprinkles of flourand seasonings. sometimes i use ham, other times i use chunks of hotdogs. the little ones love the hotdogs at church, and makes it cheaper to make a huge roaster full. most times i grate cheddar cheese in between the layers sometimes not, and if i think to while i'm making it i add frozen peas sprinkled in between the layers. i've always baked it in the oven though. this summer i'm going to make it in the crockpot as you suggest, and keep the house cool. thanks for the info, I never tried the crock pot way.
Reviewed on May. 19, 2009 by bobbierose
Cant believe some dont have a slow cooker. I cant do without mine.Use almost everyday.
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