This foolproof Scalloped Potatoes with Ham is wonderfully creamy and cheesy. Perfect for a holiday side.
I find scalloped potatoes are one of the hardest recipes to make. Too often the potatoes aren’t cooked all the way through, it is bland, or it curdles.
This recipe is a little different from traditional recipes, but I find it turns out perfectly every time. Instead of heavy cream, the base of this potato casserole is condensed cream of chicken soup, sour cream, and mayonnaise. Because there is no cream, you don’t have to worry about it curdling. And the condensed soup not only helps add creaminess, it has tons of flavor too.
The Potatoes Are Precooked
No matter how thinly you slice the potatoes, it takes them forever to get soft in scalloped potatoes. To prevent uncooked potatoes, the potatoes are first cooked whole in boiling water until they are about 75% cooked.
What Type of Potatoes To Use
I like to use Yukon Gold potatoes. They work really well for scalloped potatoes because they have a wonderful creaminess to them.
Don’t forget to season the potatoes well with salt and pepper. If you want to add some heat, you can add 1/2 teaspoon of crushed red pepper flakes.
How to Serve Scalloped Potatoes with Ham
This creamy side dish makes a wonderful holiday side for Easter, Christmas, or Thanksgiving. It’s great to serve with ham, turkey, or beef.
More Delicious Potato Recipes
- 2 to 3 pounds Yukon Gold potatoes
- salt and pepper
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 medium sweet onion, thinly sliced
- 1 cup cubed ham
- 1 1/4 cups shredded sharp cheddar cheese
- 3 tablespoons butter, cut into slivers
- Place potatoes in a pot, cover with water and boil until about 75% cooked through. This will take 15 to 20 minutes, depending on how big the potatoes are.Note: You want to be able to pierce them with a fork but there should still be a little resistence.
- While potatoes cook, mix together condensed soup, sour cream, and mayonnaise in a medium bowl. Set aside.
- Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
- Drain potatoes and let cool for 5 to 10 minutes. Peel skins off and cut into slices.
- Arrange half the potato slices in the bottom of the prepared baking dish. Season with salt and pepper.
- Arrange half the onion slices and half the ham on top of the potatoes.
- Spread half the soup mixture on top and then sprinkle with half the cheddar cheese.
- Repeat with another layer of potatoes (season with salt and pepper), onions, ham, soup mixture and the remaining cheddar cheese.
- Scatter the butter slivers on top.
- Bake for 30 to 40 minutes or until golden.