Scalloped potatoes made easy and delicious with ham and mushroom soup. Layers of creamy potatoes, onion, and cheese makes a rich and hearty au gratin.
Preparation Time
20 mins
Cooking Time
2 hr 15 mins
Total Time
2 hr 35 mins
Calories
411 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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, respectfully, atop mushroom soup.
Step 3
Layer about 1/2 of the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over potatoes.
Step 4
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.
Step 5
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.
Ingredients
6 large russet potatoes, or more to taste, thinly sliced and divided
1 onion, thinly sliced and divided
0.33333334326744 cup milk
1 cup cooked ham slices, or to taste, divided
1.5 cups shredded Italian cheese blend, or more to taste, divided
2 (10.5 ounce) cans cream of mushroom soup, divided
