My mother prepared the scalloped potatoes, ham, and mushroom soup in this manner. The recipe is my favorite because it always tastes great and requires no additional seasoning. This becomes a main dish when the optional ham slices are placed in the bottom of the pan.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
Ingredients
- 2 (10.5 ounce) cans cream of mushroom soup, divided
- 1 cup cooked ham slices, or to taste, divided (Optional)
- 6 large russet potatoes, or more to taste, thinly sliced and divided
- 1 onion, thinly sliced and divided
- 1 ½ cups shredded Italian cheese blend, or more to taste, divided
- ⅓ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about 1/2 of the ham slices, 1/3 of the potato slices, 1/2 of the onion slices, and 1/3 of the Italian cheese blend atop mushroom soup.
- Layer about 1/2 of the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over potatoes.
- Finish layering with remaining ham slices, remaining onion slices, about 1/2 of the remaining cheese, and remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese on top. Cover dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and continue baking for another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.
- You can use a Mexican-style cheese blend or even create your own blend of your favorite cheeses.
- If you prefer your dish a bit saucier, you could omit leaving the dish in the oven after the first 1 hour and 45 minutes.
- You can use chunks of ham or slices, and they can be either put in a single layer at the bottom or layered in as you have in the recipe.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 7 g |
| Protein | 16 g |
| Saturated Fat | 6 g |
| Sodium | 914 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
PROPORTIONS: “6 large russet potatoes” is a bit subjective, so I researched the number of potatoes needed per person for a side serving. Each portion = 1/2 pound so for this recipe I weighed my potatoes BEFORE peeling and used 4 pounds. This proportion for the recipe was spot-on. PREPARATION: I also researched what “thin-sliced” means; found a site that declared it to be defined as 1/8″ so that’s the setting I used on my mandolin for preparing the potatoes. BTW, I did peel them although the recipe doesn’t specifically state they should be. INGREDIENTS: I used what I had on hand so my soups were 1 can of cheese soup and 1 can of nacho fiesta. The shredded cheeses I had were equal parts medium cheddar and pizza blend. These worked well. PAN: I used a 9 x 13″ pan and spread the potatoes in as directed, the dish was thoroughly cooked following the baking directions as given. Using a smaller pan might result in needing more baking time as the potatoes will be deeper. FOUR STARS: Prepared these for a meal with the family last night. Granddaughter (age 10) loved them as did hubby (73). Everyone else thought they were good. I did, too, but I’ve never been a really big fan of the canned-cream-soup recipes (I just needed something quick). In my opinion, they were a little bland but that may be the result of my soup choices.
Well, I wasn’t a big fan of this one. Even after two hours, the potatoes were still a little crunchy. This desperately needs seasoning. Add salt, pepper, maybe some paprika and/or garlic.
Delicious. Made exactly according to the recipe and it came out great. No extra seasoning needed.
Added more cheese bc we love it cheesy
Out if this world comfort food!
I made this without the ham. As a substitute for the flavor the ham would add I swapped a can of mushroom soup for cream of chicken soup. At the beginning I mixed the two soups together, then applied according to the recipe. Very good!
Wow, this made A LOT of delicious casserole. I used a deep 9×13 pan and it was full to the brim.
This was DELICIOUS, exactly as the recipe read. I made it again and altered a few things a little more to our taste and it also was the hit of the dinner table, including with our company. Number 1, this is super easy to make. For those who stay away from this kind of dish because of all the prep, this wasn’t nearly as time-consuming. Want to make it even faster? You can peel your potatoes the day before, also slice them if you want to, and leave them in a container of cold water in your fridge, overnight. They look great and you have now halved your prep time the next day. Number 2, I found it was easy to play with the soup flavors just for some variety. My favorite is now putting an entire can of Cream of Celery on the bottom, adding an entire soup can of milk once you’ve reached the appropriate layer. Then, once you reach the top where it calls for another can of soup, I mixed a can of Cream of Mushroom and a can of Cream of Chicken, then spread this on top. It makes it extra saucy and very tasty. Number 3, using yellow onions gives it a stronger onion flavor but I also found sweet onions were excellent as far as texture. Want to mix them together? Feel free! Number 4, don’t be afraid to add any spices you like- I used very coarsely ground pepper on top (use in moderation because it can overwhelm everything else), some salt, and I have put paprika on when the dish is done. Number 5, I dislike Italian Cheese Blend because it always seems so tasteless.
Either your “large” potatoes are very small, or your 9” square pan is very large. I followed the recipe, and my 9”x13” pan is overflowing with much left over!
This was really good, I just think it needed some salt.
This dish was a big hit with my picky family! The only change I made was using dehydrated onion instead of fresh (because my kids won’t eat onions if they can see them) and used a cheddar mozzarella cheese blend. Will definitely make this again!
Perfect! I only added salt and pepper for taste.
This was perfect. A new way to make cheesy potatoes. My husband liked them. And that’s saying something.
Made it a little smaller and yes would make it again
I am the submitter of this recipe. The process as shown has been changed to something rather complicated. Believe me you just layer soup;potatoes,onions and cheese. You can add ham if you wish but very good without . I make it in a large casserole dish not a 9×9 but you can pare it down to suit your family .
I Lined an iron skillet with bacon slices to help prevent sticking. The bacon gave the dish a very good flavor. We loved it.
This was so yummy! I used what I had available at the time, and it still turned out delicious. I used cream of potato soup, Parmesan Cheese and Smoked Gouda Cheese. Gave it a rich smokey flavor to enhance the ham flavor as well. Enjoyed leftovers for breakfast.
I’ve made this thrice now with minor tweaks and it is INCREDIBLE. Each time, I only used one can of cream of chicken soup, put 1/3 into the bottom of the baking dish, then placed small layers of potatoes and sprinkled salt and pepper between each layer (created 5 total layers) until the dish was full. Then I whisked the milk and remaining soup and poured on top, followed by remaining cheese, salt and pepper. I omitted the ham and onion entirely. Both my boyfriend and his picky brother LOVE this dish. It comes out perfectly seasoned and with the right amount of melty cheese every time. This one is a keeper!
I made this for Easter, but without the ham. Delicious!
Very good, but the family was expecting something more cheesy rather than mushroom flavored.
No change and I will make it again!