- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup milk
- 2/3 cup condensed cream of potato soup, undiluted
- 1/2 cup chopped onion
- 1/4 cup butter, melted
- 1/2 teaspoon minced garlic
- 1/2 teaspoon pepper
- 1/4 teaspoon seasoned salt
- 8 medium red potatoes, peeled and thinly sliced
- 3 cups cubed fully cooked ham
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Add potatoes, ham and cheese; toss to coat. Transfer to a greased 13x9-in. baking dish.
- Bake, uncovered, 65-70 minutes or until bubbly and potatoes are tender. Let stand 10 minutes before serving. Yield: 10 servings.
Reviews for Scalloped Potatoes with Ham & Cheese
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"Very good! I made the recipe as directed but used Yukon gold potatoes sliced very thin since I had them on hand and a full can of cream of chicken instead of potato soup. I increased the minced garlic to one full tsp because we like garlic and used no salt seasoning (the soups have enough salt). I used just over two cups of ham and thought it was plenty. I also used a Mexican cheese blend because I had it on hand. I cooked it for 90 minutes. Next time, I will skip the added butter - not really needed."
"So Good,I didn't have cream of potato soup and use cream of chicken,like other reviewer did and it was awesome.Will be making this again. Thank You, Lee-Ann Treacher"
"Scrumptious. Whole family loved it. I did make one change. It was a spur of the moment dinner choice and I had everything except ham. Instead of changing plans or going to the store I simply substituted 3 cups of diced smoked sausage. Yummy!!!!! I found, though, that I had to add 20 minutes on to the cooking time because we don't like our potatoes with a chew. Small issue for such a good flavor. Thanks."
"Delish! Like a previous poster, I didn't have cream of potato soup, so I subbed cream of chicken instead, otherwise I made it as-is. I sliced the potatoes VERY thin in the food processor, but I stilled cooked it about an hour and a quarter. Before I baked it I wasn't sure if I should add more soup, because it looked dry---but it came out with just the right saucy consistency. This is a big keeper!"
"This was very good...I added some fat free sour cream and chives, and only used 2c of diced ham which was plenty. It did need at least 90 minutes to fully cook, and it looked like a lot of potatoes to add but it does end up cooking down a lot. I also think I'll add more onion next time and use a cream of mushroom and garlic instead of the cream of potato for extra flavor."