Scalloped Potatoes and Ham (with Mushroom Soup)
This creamy and comforting side dish is packed with tender potatoes and diced ham in a creamy sauce.
Ingredients
- 1 lb ham (I used two 8-oz slices)
- 8 medium potatoes (about 3 lbs)
- 1 small yellow onion, diced
- 1 can cream of mushroom soup
- 1 carton (16 oz) sour cream
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 13x9 inch baking dish.
- Cut ham into ¼ inch pieces. Peel and slice potatoes into ⅛ inch slices (or as thin as you can).
- In a medium bowl, combine the mushroom soup, sour cream, salt, and pepper with a whisk.
- Place ⅓ of the potatoes in the dish, followed by ⅓ of the onions, ⅓ of the ham, and ⅓ of the mushroom soup mixture. Make two more layers of all four ingredients until the ingredients are used up.
- Cover the casserole with foil, and bake for 75 minutes.
- Uncover, top with cheese, and bake for another 45 minutes, or until the potatoes are cooked through (your knife should glide easily through the potatoes, instead of being met with resistance).
- Let sit for 15 minutes before serving.
Notes
Don't use low fat sour cream here—it'll separate as the casserole cooks. Use full-fat sour cream.
Make it ahead: you can assemble the casserole up to 8 hours in advance of baking it. Place it in the refrigerator until you're ready to bake it.
You can freeze scalloped potatoes for up to 3 months. I suggest splitting any leftovers into individual portions and then freezing them. You can cook them from frozen in a 350°F oven for 25–30 minutes.
Nutrition
Calories: 404kcalCarbohydrates: 36gProtein: 19gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 68mgSodium: 1026mgPotassium: 961mgFiber: 2gSugar: 3gVitamin A: 398IUVitamin C: 11mgCalcium: 155mgIron: 2mg
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