Saucy Scalloped Potatoes Recipe
Saucy Scalloped Potatoes Recipe photo by Taste of Home
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Saucy Scalloped Potatoes Recipe

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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.
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 8 servings


  • 4 cups thinly sliced peeled potatoes (about 2 pounds)
  • 1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted
  • 1 can (12 ounces) evaporated milk
  • 1 large onion, sliced
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups chopped fully cooked ham

Nutritional Facts

1/2 cup: 555 calories, 10g fat (5g saturated fat), 36mg cholesterol, 831mg sodium, 101g carbohydrate (9g sugars, 9g fiber), 17g protein.


  1. In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender. Yield: 8 servings.
Originally published as Saucy Scalloped Potatoes in Quick Cooking May/June 1998, p45

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Peg330 User ID: 8076810 216491
Reviewed Dec. 31, 2014

"Should of figured this was a mistake but I had used a similar recipe from Taste of Home. Might make a good potato soup, there is no thickening agent potatoes were very soupy. Ended up scooping potato's out and making a quick roux with the liquid in pot and threw in oven for about 45 min. Actually quite tasty after that although I did had a few extra seasonings. Might try again but would definitely use some flour or something to thicken it up or do another search see if I can find the original recipe."

Brenda MH User ID: 4949513 52387
Reviewed Sep. 7, 2014

"These were okay, but didn't have as much flavor as I'd hoped. I did like the convenience of using the slow cooker but if I make these again, I would definitely use a slow-cooker liner; the potatoes really stuck to the inside of the pot."

Debiana User ID: 1536180 48759
Reviewed Mar. 18, 2013

"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!"

trishina User ID: 5661912 202684
Reviewed Dec. 26, 2012

"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?"

KarenBur51 User ID: 5397711 17141
Reviewed Aug. 2, 2012

"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?!"

Dannysngirl User ID: 4510201 59902
Reviewed Feb. 5, 2011

"Very yummy!"

naner0331 User ID: 512289 23428
Reviewed Nov. 1, 2010

"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!"

nyholm User ID: 3835713 47300
Reviewed Oct. 5, 2010

"Absolutely delish! Thanks for sharing! ♥"

Debbilou User ID: 1192746 52815
Reviewed Jun. 4, 2009

"Thank you for sharing your recipe, I'm so sorry you got such nastiness for your trouble.  I love it as is(-:"

catherine michaels User ID: 2839692 52386
Reviewed May. 22, 2009

"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.


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