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This dish is a crowd-pleaser with its creamy sauce, chunks of ham and potato slices. I always enjoyed it when Mother made it. I added the parsley and the thyme, and now my husband and five children request it. —Wendy Rhoades, Yacolt, Washington
Nutritional Facts 1 serving (1 cup) equals 521 calories, 28 g fat (16 g saturated fat), 99 mg cholesterol, 2,343 mg sodium, 47 g carbohydrate, 5 g fiber, 19 g protein.
Originally published as Scalloped Potatoes with Ham in Taste of Home April/May 1999, p39
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Reviewed on Apr. 09, 2013 by Richschick
Very creamy and hardy.
Reviewed on Apr. 02, 2013 by mustangcook12
Great recipe. The grand kids even liked it. Easy to make.
Reviewed on Jan. 31, 2013 by dotsop
Very good and so creamy. I followed the advice of other readers and added the ground mustard, garlic and the cheese at the last. Also, I made half the recipe and it was enough for four servings.
Reviewed on Jan. 30, 2013 by onvil
The recipe itself is good, but WHY is is soloaded with sodium?? Over 2300 mg. Is itfrom the ham and the milk?? I would like toknow, it seems like an extravagant amount.
The recipe itself is good, but WHY is is so
loaded with sodium?? Over 2300 mg. Is it
from the ham and the milk?? I would like to
know, it seems like an extravagant amount.
Reviewed on Jan. 28, 2013 by nugbug420
the best most creamy scalloped potatoes you will ever eat!!!!
Reviewed on Jan. 02, 2013 by Parront
This was really a great dish. I used fresh parsley and thyme and will make it again
Reviewed on Dec. 30, 2012 by haleyz007
wonderful recipe- I reduced the milk by half a cup (and only had whole milk on hand) and added a sprinkling of mild cheddar cheese- it was amazing! A definite keeper!
Reviewed on Dec. 08, 2012 by soursauer
The BEST!!!!!!!!
Reviewed on Dec. 05, 2012 by prairierosetwo
If I make this again, I will add cheddar cheese and different spices to make this less bland.
Reviewed on Nov. 29, 2012 by mmarnmom
I made this dish tonight for my "finicky" family, and it appeared to have made a great hit (at least w/ my husband, my 3 yr old...I'm not sure). I took the advice of others and added some colby/jack cheese in the last 15 min which added some nice flavour, but I also added some dried mustard as well to the creamy mixture. I stayed w/ using the full 3 cups of milk but simply went to a 1/3 cup of flour rather then the 1/4 cup to keep it from feeling runny, it came out perfect. I think that this will make a wonderful additional to my recipe book, and I humbly thank you.
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