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Cheesy Scalloped Potatoes & Ham


  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups sour cream
  • 2/3 cup butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 6-1/2 pounds potatoes, peeled and cut into 1/4-inch slices
  • 6 cups cubed fully cooked ham (about 2-1/2 pounds)
  • 1 package (16 ounces) process cheese (Velveeta), cubed


  • 1. Preheat oven to 350°. Mix first five ingredients. Stir in potatoes, ham and cheese. Transfer to two greased 13x9-in. baking dishes.
  • 2. Bake, covered, 1 hour. Uncover and bake until potatoes are tender, 45-55 minutes longer.
  • 3. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts

1-1/2 cups: 491 calories, 28g fat (15g saturated fat), 106mg cholesterol, 1664mg sodium, 34g carbohydrate (5g sugars, 2g fiber), 23g protein.


Average Rating: 4.5
  • ChrisD1717
    May 12, 2019
    delicious! the sauce was excellent. Potatoes turned out tender but not mushy. I did add sliced onions to mine. Will definitely make again.
  • Michele
    Apr 1, 2019
    NEVER listed how much cheese to add !!!!
  • Michele
    Apr 1, 2019
    NEVER listed how much cheese to add !!!!
  • mrscessna
    Feb 6, 2019
    I didn't have 2 hours to cook this dish so I put the potatoes in my Ninja Foodie and pressure cooked it for just two minutes. I added all of the other ingredients and heated it with the "air crisp" feature for about 15 minutes. I added some additional pepper and salt.
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