Scalloped Potatoes and Ham Recipe
Scalloped Potatoes and Ham Recipe photo by Taste of Home

Scalloped Potatoes and Ham Recipe

Publisher Photo
A friend of mine served this scrumptious, comforting dish at her wedding. I liked it so much, I asked for the recipe. The potatoes and ham taste covered in a creamy cheese sauce.—Ruth Ann Stelfox, Raymond, Alberta
TOTAL TIME: Prep: 30 min. Bake: 1 hour 20 min.
MAKES:40 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour 20 min.
MAKES: 40 servings

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 can (12 ounces) evaporated milk
  • 10 pounds medium potatoes, peeled and thinly sliced
  • 5 pounds fully cooked ham, cubed
  • 4 cups (16 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 226 calories, 10 g fat (5 g saturated fat), 46 mg cholesterol, 970 mg sodium, 20 g carbohydrate, 1 g fiber, 15 g protein.

Directions

  1. In two large bowls, combine soups and milk. Add potatoes and ham; toss to coat. Divide among four greased 13-in. x 9-in. baking dishes.
  2. Cover and bake at 325° for 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4 casseroles (10 servings each).
Originally published as Scalloped Potatoes and Ham in Taste of Home June/July 2007, p39

Nutritional Facts

1 serving (1 cup) equals 226 calories, 10 g fat (5 g saturated fat), 46 mg cholesterol, 970 mg sodium, 20 g carbohydrate, 1 g fiber, 15 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Scalloped Potatoes and Ham

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 10, 2011

Has cheese? It's potatoes au gratin!

MY REVIEW
Reviewed Aug. 29, 2010

I found this incredibly salty. I don't know if I got a bad can of soup or what, but it was just too much. I think I'd try again substituting milk for a can or two of soup (I cut the recipe in half, so I used three cans of soup, five pounds of potatoes, and 2.5 pounds of ham).

MY REVIEW
Reviewed Sep. 24, 2009

Oh this sounds so good, but I'm in the same spot as the other responders. Would really like to know how to cut it down. Of course, maybe we could just freeze the other 3 pans?

MY REVIEW
Reviewed Jun. 12, 2009

Scalloped Potatoes and Ham

I too would like to know how to cut this down to fit in one 13x9 pan.

pmhendrson

MY REVIEW
Reviewed Mar. 14, 2009

Scalloped Potatoes and Ham

Like Falconer, could you please cut it down to One 13x9 pan would be good. But divided I wouldn't know the amounts for the cans.

Grams

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