Disgustingly Good Cheesy Scalloped Potatoes and Ham (1 Hour)

Okay, let me tell you about the ULTIMATE comfort food: cheesy scalloped potatoes and ham with cream of mushroom soup! Seriously, this isn’t just any casserole; it’s *the* casserole. I’ve been making this for years (my Grandma actually showed me the ropes!), and it *always* gets rave reviews. It’s my go-to when I need something easy, satisfying, and totally delicious. The blend of creamy, cheesy potatoes with savory ham? Ugh, it’s just *chef’s kiss*. You absolutely have to try my version. Trust me on this one!

Why You’ll Love This Cheesy Scalloped Potatoes and Ham with Cream of Mushroom Soup

Seriously, you NEED this recipe in your life. Here’s why:

• It’s SO easy to throw together, even on a busy weeknight.
• That creamy, cheesy flavor is total comfort food heaven.
• The whole family will devour it—even picky eaters!
• You probably already have most of the ingredients in your pantry. How great is that?
• Leftovers? Yes, please! It’s even better the next day (if it lasts that long!).

Ingredients for Cheesy Scalloped Potatoes and Ham with Cream of Mushroom Soup

Alright, let’s gather our supplies! Here’s what you’ll need to make this cheesy masterpiece:

• 6 medium potatoes, peeled and thinly sliced (I like using a mandoline for this!)
• 1 lb cooked ham, diced (leftover holiday ham is *perfect*, just sayin’)
• 1 can (10.75 oz) cream of mushroom soup (the classic!)
• 1 cup milk (whole milk makes it extra creamy, but any kind works)
• 1/2 cup shredded cheddar cheese (I’m a sharp cheddar kinda gal!)
• 2 tablespoons butter, melted (unsalted, please!)
• Salt and pepper to taste (don’t be shy!)

How to Make Cheesy Scalloped Potatoes and Ham with Cream of Mushroom Soup: Step-by-Step

Okay, friend, let’s get down to business! Follow these super easy steps, and you’ll be chowing down on cheesy scalloped potatoes and ham before you know it. And hey, don’t worry if you’re not a pro – this recipe is practically foolproof!

1. First things first: **Preheat that oven to 350°F (175°C)**. Don’t skip this! You want a nice, even bake. While it’s heating up, **grease a 9×13 inch baking dish.** I use a little butter or cooking spray.
2. Now, in a large bowl, **combine those thinly sliced potatoes, diced ham, cream of mushroom soup, and milk.** Get it all in there! Season generously with **salt and pepper**. Don’t be afraid to taste and adjust – you want those flavors POPPIN’!
3. Alright, **pour that mixture into your prepared baking dish**. Spread it out evenly, like you’re tucking it in for a nap.
4. **Drizzle that melted butter over the top**. This is key for that golden-brown, bubbly goodness! Then, **sprinkle with all that shredded cheddar cheese.** Don’t skimp! Cheese is love.
5. **Bake for 60-70 minutes**, or until the potatoes are tender when you poke ’em with a fork (gently!) and the cheese is melted, bubbly, and slightly golden. Keep an eye on it! You don’t want it to burn. If the top starts getting too brown, just tent it loosely with some foil.
6. Almost there! **Let it stand for 10 minutes before serving**. I know, I know, it’s torture, but trust me, it firms up a bit and is *way* easier to serve. Plus, you won’t burn your tongue off!

Seriously, that’s it! How easy was that? You’ve just made the most comforting, delicious casserole ever. Want even *more* potato goodness? Check out this scalloped potatoes recipe! Now go enjoy every cheesy, hammy, potato-y bite!

Tips for the Best Cheesy Scalloped Potatoes and Ham with Cream of Mushroom Soup

Wanna take your cheesy scalloped potatoes and ham to the *next* level? Of course, you do! Here are a few of my secret tricks:

• **Slice those potatoes thin, *real* thin.** A mandoline is your best friend here, seriously. Even slices mean even cooking, and nobody wants crunchy potatoes in their casserole!
• **Cheese, glorious cheese!** Sharp cheddar is my fave, but feel free to mix it up. Gruyere? Swiss? Go wild! Just make sure it’s a good melting cheese.
• **Don’t let it dry out!** If you see the top getting too brown before the potatoes are tender, just tent it with foil. Nobody likes a dry casserole, ew.
• **Patience, my friend.** Let it rest for those 10 minutes after baking. It makes a *huge* difference in texture and serving.

Follow those tips, and you’re on your way to cheesy scalloped potato and ham perfection!

Variations on Cheesy Scalloped Potatoes and Ham with Cream of Mushroom Soup

Alright, so you’ve made the classic… now let’s get a little crazy! This recipe is *super* versatile, so don’t be afraid to experiment. Here are a few of my favorite ways to mix things up:

• **Get cheesy with it!** Swap out that cheddar for Gruyere or Swiss. Ooh la la, fancy pants! Each cheese brings its own unique flavor to the party.
• **Veggies galore!** Sauté some onions and garlic before adding them to the potato mixture. Trust me, it adds a *ton* of depth.
• **Protein power-up!** Ham not your thing? No worries! Try using cooked sausage or crumbled bacon instead. Because bacon makes everything better, right?
• **Spice it up!** Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for a little kick. Careful, it’s addictive!

Seriously, the possibilities are endless! Get creative and make this cheesy scalloped potatoes and ham your own!

Make-Ahead and Storage Tips for Cheesy Scalloped Potatoes and Ham with Cream of Mushroom Soup

Okay, so you wanna be a superstar and get ahead of the game? I got you! This cheesy scalloped potatoes and ham is actually *amazing* made in advance. Just assemble everything (but don’t bake it!), cover it tightly with foil, and pop it in the fridge for up to 24 hours. When you’re ready to bake, just add about 10-15 minutes to the cooking time. Leftovers? Store ’em in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through. Easy peasy!

Frequently Asked Questions About Cheesy Scalloped Potatoes and Ham with Cream of Mushroom Soup

Got questions? Of course, you do! Let’s tackle some of the most common ones I get about this cheesy scalloped potatoes and ham with cream of mushroom soup. I wanna make sure you nail this recipe!

Can I use a different soup?

Yep, absolutely! If you’re not a mushroom fan (gasp!), cream of celery or cream of chicken soup work great too. Just keep in mind it will subtly change the overall flavor profile. I’ve even used cream of potato soup when I was feeling wild! Use your imagination and have fun.

Can I freeze this?

Freezing is a *little* tricky. The potatoes can get a bit mushy when thawed. If you *have* to freeze it, I recommend assembling it *but not baking it*. Then wrap it really well in plastic wrap and foil. It’ll last for up to a month. Thaw it in the fridge overnight before you bake it. But honestly, fresh is always best!

How do I prevent it from drying out?

A little milk goes a long way, but sometimes it can dry out, especially if your oven runs hot. If you notice the top browning too quickly, tent it with foil. And make sure you let it rest for those 10 minutes after baking – that helps everything set up nicely.

How long does it last?

In the fridge, your cheesy scalloped potatoes and ham will last for about 3 days as long as you store it in an airtight container. If it lasts that long. In my house, it’s usually gone in a day!

Nutritional Information Disclaimer

Just a heads-up: nutrition info can vary, ya know? It all depends on the brands and ingredients you use. So, don’t take it as gospel! It’s just a general estimate, not an exact science!

Enjoy Your Cheesy Scalloped Potatoes and Ham with Cream of Mushroom Soup!

Alright, my friend, that’s all there is to it! Seriously, go make this cheesy scalloped potatoes and ham with cream of mushroom soup. You won’t regret it! And hey, if you try it, leave a comment below and let me know what you think! Rate the recipe too, if you’re feeling extra nice!

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