Crouton’s Scalloped Potatoes

What to do with that leftover Easter ham?  Ummm . . . scalloped potatoes!


  • 5-6 medium potatoes (the red-skinned ones are the prettiest)
  • 5-6 scallions
  • 1/2 cup diced ham
  • 1 can Campbell’s Creme of Mushroom soup (the white kind)
  • 1/2 cup milk
  • 1 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Cheddar cheese
  • salt/pepper to taste


Cut potatoes into 1/8-inch slices, leaving the skin on.  Cut scallions into 1/4-inch slices.  Dice ham.  Mix milk, soup, and cheese in a large measuring cup.

In a casserole dish, lay down a layer of overlapping potato slices.  Sprinkle on scallions and ham.  Pour some of the milk/soup mixture over the layer.  Build new layers until casserole is filled to about 1/2-inch below the top.

Bake in 375-degree oven for 2 hours.  Serves four.

© 2010, Crouton deMenthe. All rights reserved.

About Crouton deMenthe  Amateur cook and barbecue fanatic.


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