Scalloped Potatoes And Ham Recipe With Cream Of Chicken Soup
If you're looking for a delicious and hearty meal that's easy to make, look no further than this scalloped potatoes and ham recipe. With a creamy sauce made from cream of chicken soup and layers of tender potatoes and savory ham, this dish is sure to become a new family favorite.
Ingredients:
- 4 cups thinly sliced potatoes
- 2 cups diced ham
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Grease a 9x13 inch baking dish.
- Melt butter in a saucepan over medium heat.
- Add flour, salt, and pepper and stir until smooth.
- Gradually stir in milk and cream of chicken soup.
- Cook, stirring constantly, until thickened.
- Add onion and cheese and stir until cheese is melted.
- Layer half of the potatoes and ham in the prepared baking dish.
- Pour half of the sauce over the potatoes and ham.
- Repeat layers with remaining potatoes, ham, and sauce.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes, or until potatoes are tender and top is golden brown.
- Let cool for a few minutes before serving.
Variations:
There are many ways to customize this recipe to your taste. Here are a few ideas:
- Substitute cream of mushroom soup for cream of chicken soup.
- Add sliced mushrooms or chopped bell pepper to the sauce.
- Use different types of cheese, such as Swiss or pepper jack.
- Top with breadcrumbs or crushed potato chips for added crunch.
- Try adding some herbs, like thyme or rosemary, for extra flavor.
Conclusion:
This scalloped potatoes and ham recipe is a classic comfort food that's perfect for a cozy dinner at home. With its creamy sauce and tender layers of potatoes and ham, it's sure to satisfy even the heartiest appetite. And with so many variations to choose from, you can make it your own and enjoy it time and time again.