Description
My mom made scalloped potatoes this way, and I love the recipe because it always tastes great. You don’t have to add seasonings and you will always have a consistent product. Turn it into a main dish by adding ham slices to bottom of pan or ham pieces layered in.
Ingredients
- 2 (10.75 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 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 half the ham slices
- 1/3 of the potato slices
- half the onion slices
- and 1/3 of the Italian cheese blend
- respectfully
- atop the mushroom soup.
- Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
- Finish layering with remaining ham slices
- remaining onion slices
- about half the remaining cheese
- and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
- Bake in preheated oven for 1 hour. Remove foil and continue baking 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.
Prep Time: 20 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 35 mins
Servings: 8