Saucy Potatoes with Ham Recipe

Saucy Potatoes with Ham Recipe
Saucy Potatoes with Ham Recipe photo by Taste of Home
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Saucy Potatoes with Ham Recipe

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Being a potato fan, I make this good, old-fashioned side dish when I’m in the mood for comfort food. It’s always a hit on the potluck table. Add more ham and you can serve it as an entree.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large red potatoes, thinly sliced
  • 1 cup cubed fully cooked ham
  • 1/2 cup thinly sliced green onions with tops
  • 1/2 cup salad croutons, crushed

Directions

In a large bowl, combine the soup, cream, salt and pepper. Fold in the potatoes, ham and onions. Transfer to a greased 2-qt. baking dish.
Cover and bake at 350° for 50 minutes. Uncover; sprinkle with croutons. Bake 15-20 minutes longer or until potatoes are tender and topping is golden brown. Yield: 6-8 servings.
Originally published as Saucy Potatoes with Ham in Country Woman March/April 2006, p51

Nutritional Facts

1 cup: 163 calories, 8g fat (4g saturated fat), 31mg cholesterol, 603mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 6g protein.

  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large red potatoes, thinly sliced
  • 1 cup cubed fully cooked ham
  • 1/2 cup thinly sliced green onions with tops
  • 1/2 cup salad croutons, crushed
  1. In a large bowl, combine the soup, cream, salt and pepper. Fold in the potatoes, ham and onions. Transfer to a greased 2-qt. baking dish.
  2. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with croutons. Bake 15-20 minutes longer or until potatoes are tender and topping is golden brown. Yield: 6-8 servings.
Originally published as Saucy Potatoes with Ham in Country Woman March/April 2006, p51

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