Scalloped Potatoes with Ham & Cheese
Total TimePrep: 20 min. Bake: 65 min. + standing
This is the BEST cheesy scalloped potatoes recipe (with ham leftovers) that I've ever made! I made a few substitutions, however. Instead of red potatoes, I used Yukon gold (and a couple extra-Russet potatoes for good measure), which is what I had on hand. I also used sharp cheddar (upping it to two cups) instead of mozzarella, since I didn't have the mozzarella, either. Also when I went to buy the condensed soups, I accidentally picked up cream of chicken instead of cream of mushroom (which I love), but it didn't seem to matter. I will be making this again very soon, but the way it says!
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.
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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!Update: now that we are empty nesters, 13 x 9 casseroles are just too big for us. Tonight I made a half-recipe, cooked it in an 8 x 8 pan, cooked for just over an hour. Turned out great! Still a winner!
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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.
I didn't have the exact ingredients so I used cream of chicken soup instead of cream of potato and instead of the mozzarella, I used a jar of Con-Queso cheese and baked it for 90 minutes. Since it is just my husband and me, I divided it in half - freezing one and baking the other. Excellent!
I'm bringing to Family Easter dinner. It is very good! Simple to put together. I only used the 2 cup pkg. of cubed ham and was enough ham for me...The mozzarella cheese was a different twist but was sooo good! My son is a picky eater, I think, but he enjoyed it! I did leave out onion, as I knew he would not touch it if he saw an onion!