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Scalloped Potatoes ‘n’ Ham Casserole

I'm a home health nurse and got this recipe from one of my elderly clients, who had used it for years. Now, it's one of my family's favorites. It will never curdle, thanks to the secret ingredient of powdered nondairy creamer. —Kathy M Johnson, Lake City, South Dakota
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    6 servings


  • 3/4 cup powdered nondairy creamer
  • 1-3/4 cups water
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons dried minced onion
  • 1 teaspoon salt
  • 3/4 teaspoon paprika
  • 6 large potatoes, peeled and thinly sliced
  • 2 cups diced fully cooked ham
  • 1 cup shredded cheddar cheese


  • Preheat oven to 350°. In a small bowl, mix creamer and water until smooth. In a small saucepan, heat butter over medium heat. Stir in flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  • In a greased 13x9-in. baking dish, layer potatoes and ham; pour sauce over top. Bake, covered, 15 minutes. Uncover; bake until potatoes are tender, 40-50 minutes longer. Sprinkle with cheese; bake until edges are bubbly and cheese is melted, 5-10 minutes.
Nutrition Facts
1-1/4 cups: 563 calories, 18g fat (12g saturated fat), 60mg cholesterol, 1166mg sodium, 78g carbohydrate (6g sugars, 6g fiber), 21g protein.

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  • J
    Dec 7, 2020

    When first married, back in 1978, I enjoyed a similar scalloped potatoes using dry coffee creamer. It doesn't surprise me that other reviews mention that some of us ('seniors') have used this recipe for years. Now, however; there is much more awareness of the ingredients that go into making a dry powdered creamer, which would be something to be aware of when making it. My issue is that, while having used the coffee-creamer recipe for scalloped potato recipe, I see this includes cheddar cheese. This is new to me; I grew up thinking that scalloped = no cheese; au gratin = cheese potato casserole, but there seems to be much more interest now in adding cheese to a potato casserole simply to make it more interesting and savory. 30 years later, and I have a d-in-law now that can't eat melted cheese, and I'm struggling to find a good, no-cheese, no-cream sauce scalloped potato casserole. I'll try this coffee-creamer recipe w/o cheese, but it may be the vegan mac & cheese recipe (using blended cashews and nutritional yeast) subbing macaroni for potato slices, that brings it home.

  • robbrd
    Nov 10, 2020

    Perhaps I thickened the sauce more than it should have been but I didn't even get it to a boil before I removed it from the burner because it was plenty thick. I had it on medium heat when making the sauce. Our altitude usually causes things to boil quickly. The sauce just sat on top and didn't go down into the potatoes for that creamy goodness we like.The taste was fine but it was dry because of the lack of sauce.

  • SColson132
    Nov 6, 2019

    Excellent recipe! I substituted Swiss cheese for the Cheddar, left off the flour and used diced canned potatoes.

  • pamelagage7243
    Sep 2, 2016

    Even my kids loved it who will not eat scalloped potatoes ever, Next time i will add cheese to the entire dish rather than just on top... From wisconsin we LOVE our cheese.

  • rebelwithoutaclue
    Apr 26, 2016

    I used left over leg of lamb and it was awesome, about 4-4 1/2 cups. I cooked the potato mixture the first 40 min without the lamb meat and then I added it to finish up the cooking process. I didn't want the lamb to be over cooked and get dry and tough. If you like shepherd's pie this will be for you.

  • bak1068
    Mar 6, 2016

    DELICIOUS! I diced a whole sweet onion and sauteed it in the butter before adding the flour and paprika to the pan. I also layered thin slices of ham between the potato layers instead of diced ham. I sprinkled sharp white cheddar over top, and served the casserole with steamed asparagus and hot biscuits! This meal will be a regular on my menu!

  • cindiak
    Jan 18, 2016

    They were very good. I added 1/2 tsp pepper and it was perfect.

  • jdqltr
    Jan 2, 2016

    Made this for lunch today and it was yummy! I am lactose intolerant and this recipe uses non-dairy creamer instead of milk... we never missed the milk! DH can do dairy ok so the cheese put on the top at the end was only on half the pan. The cheese melts and browns but doesn't infiltrate the entire dish. That way he got his cheese and I got none. When I make it again I will do 3 to 4 cups of ham instead of two. We love the ham in this dish. BTW, we skipped the onion (DH can't handle it) and it was still fantastic.

  • cathezz
    Oct 29, 2015

    Was delicious needed 4 cups ham though 2 wasn't enough.

  • Scottstubbe
    Sep 3, 2014

    great taste. Family gobbled it up