This recipe is originated from Taste of Home. I am still going through these magazines my aunt gave me at the beginning of the summer. It’s taking me forever if you’ve noticed because I am attempting to make every single recipe in it because they all look amazing!

Here is how I cooked it:
2 cans of Cream of Cheddar soup (it’s by Campbell’s)
1 can of Cream of Mushroom soup
4-5 baking potatoes (I used russet)
2 Onions, sliced
3 cups of cubed cooked ham (I used 2 pieces of ham steak, they also sell pre-cut ham in the ham section I buy for my daughter that’s already cooked and cubed)
Salt & Pepper to taste


Here is what I did:

I peeled my potatoes and sliced them thin.


I sliced my onions thin and I cubed my ham (even easier if it’s already cubed!). I mixed the 3 soups together in a separate bowl.


I then greased my crockpot with cooking spay (or use a liner) and I started with a layer of potatoes, spread them out on the bottom, a layer of onion, then a layer of ham on top of the onion. Pour the soup mixture on top.


I ended up with 3 layers I couldn’t believe it! I served 4 adults and have leftovers for 2 more people.


The recipe itself called for mixing a cup of milk with the can of cream of mushroom and cheddar soup, but I found it to liquidy so I’m thinking the 3 soups as I mentioned above would be better. I am so making this dish again, I’m making it the way I wrote above, not much of a difference but I think if you make it like this the liquid will be thicker, the taste of it was so awesome! I served it with zucchini and corn on the cob but I don’t see why you can’t add peas or corn right in with this dish! We all loved it! Even boo ate some!

Scalloped Potatoes & Ham2

Got something to say? Go for it!

  1. Susan Cooper says:

    This made very, very hungry. I had to find stuff to make a French potato omelet Thanks for the hunger pangs … LOL, and for sharing.

  2. sue erro says:

    how long do I cok ham and potatoes for need to know before easter.

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