A can of cream of mushroom soup is the key to these creamy Scalloped Potatoes and Ham. It makes a rich, comforting casserole that’s perfect for Easter, Christmas, or any holiday table.
Scalloped potatoes are a family tradition for our Easter dinner, usually served with 3-Ingredient Brown Sugar Glazed Ham. This classic 1980s-style recipe brings potatoes and ham together in one creamy casserole that pleases a crowd.
The sauce relies on a simple convenience ingredient: a can of cream of mushroom soup combined with full-fat sour cream. This shortcut delivers a luscious, velvety sauce without the extra work of making a roux-based gravy from scratch.
While peeling and thinly slicing potatoes takes some time and patience, assembling the casserole is straightforward. Layer the potatoes, ham, onion, and mushroom-sour cream mixture, cover, and bake until tender. Finish with shredded cheddar for a golden, melty top.
This dish pairs well with roasted lamb or a beef roast, and of course it’s a natural accompaniment to ham. It reheats and freezes nicely, making it a practical choice for holiday planning.
Tips for making scalloped potatoes
- Peeling and slicing the potatoes is the most time-consuming step. A mandoline speeds things up and ensures uniform slices; otherwise use a very sharp knife and steady hands.
- Plan ahead for baking time — the casserole needs about 2 hours total to become fully tender.
- Use full-fat sour cream. Low-fat varieties can separate while baking, affecting texture and appearance.
Ingredients
- Russet potatoes are my go-to for this casserole; Yukon Gold also works well.
- Deli ham slices about ½ inch thick are easy to dice for this recipe; leftover ham is a great option.
- A can of cream of mushroom soup combined with full-fat sour cream makes the creamy sauce—don’t substitute low-fat sour cream.
- A small yellow onion adds savory depth.
- Season simply with salt and pepper.
- Top with a cup of shredded cheddar or your favorite melting cheese.
How to make scalloped potatoes and ham with cream of mushroom soup
Whisk together one can of cream of mushroom soup, the sour cream, salt, and pepper until smooth. There’s no need to reconstitute the soup—use it straight from the can.
Peel the potatoes and slice them as thinly as possible, about 1/8-inch thick. A mandoline is helpful for uniform slices; a sharp knife will work if you don’t have one.
Dice the onion and cut the ham into roughly 1/4-inch pieces. Grease a 13×9-inch baking dish and begin layering: spread one-third of the potatoes, then one-third of the diced onion, one-third of the ham, and one-third of the soup mixture. Repeat two more times so you have three even layers.
Cover the dish with foil and bake at 350°F for 75 minutes. Remove the foil, sprinkle the top with shredded cheddar, and bake uncovered an additional 45 minutes, or until a knife slides through the casserole easily and the potatoes are tender. Let rest about 15 minutes before serving.
Can I make scalloped potatoes and ham ahead of time?
Yes. You can assemble the casserole up to 8 hours before baking and keep it refrigerated until you’re ready to cook. Allow the full baking time when you put it in the oven.
For par-baking and storing, bake covered for 75 minutes, cool, then refrigerate up to 2 days. When ready to serve, top with cheese and finish baking uncovered for about 45 minutes.
Frequently Asked Questions
Insert a knife into the center of the casserole—if it glides through the potatoes with little resistance, they are done.
Yes. Reduce oven temperature to 325°F and extend the cooking time by about 20–30 minutes. This can be helpful if you’re also roasting a ham or other main dish.
Absolutely. Use about 1½ cups of diced leftover ham or adjust to taste.
They need more baking time. Cover the dish and return it to a 350°F oven for an additional 20 minutes, then check for tenderness again.
Reheating instructions
To reheat: cover and warm in a 350°F oven for 15–20 minutes for individual portions, or 35–40 minutes if reheating the whole casserole. You can also microwave individual servings for 2–3 minutes until heated through.
Freezing instructions
Freeze baked scalloped potatoes for up to 3 months. Divide leftovers into single portions and wrap tightly with foil or place in a freezer-safe container. To reheat from frozen, bake covered at 350°F for about 25–30 minutes.
More old fashioned side dishes
If you enjoy scalloped potatoes, try other classic sides such as creamed corn casserole, zucchini casserole, green bean casserole, or homemade potato rolls to round out a holiday meal.
📖 Recipe
Scalloped Potatoes and Ham (with Mushroom Soup)
Ingredients
- 1 lb ham (about two 8-oz slices), diced
- 8 medium potatoes (about 3 lbs), peeled and very thinly sliced
- 1 small yellow onion, diced
- 1 can cream of mushroom soup
- 1 (16 oz) carton full-fat sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- Cut ham into 1/4-inch pieces. Peel and slice potatoes into 1/8-inch slices (or as thin as possible).
- In a medium bowl, whisk together the cream of mushroom soup, sour cream, salt, and pepper until smooth.
- Layer one-third of the potatoes in the dish, then one-third of the onion, one-third of the ham, and one-third of the soup mixture. Repeat to make three layers total.
- Cover the casserole with foil and bake 75 minutes at 350°F.
- Remove foil, sprinkle with cheese, and bake uncovered another 45 minutes or until the potatoes are tender when tested with a knife.
- Let rest 15 minutes before serving.
Notes
Use full-fat sour cream to prevent separation during baking. You can assemble the casserole up to 8 hours ahead and refrigerate before baking. Baked leftovers freeze well for up to 3 months—reheat individual portions in a 350°F oven for 25–30 minutes from frozen.
Nutrition
Calories: 404 kcal • Carbohydrates: 36 g • Protein: 19 g • Fat: 21 g • Sodium: 1026 mg
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