Side Dishes
This Campbell's scalloped potatoes and ham recipe delivers the ultimate homestyle comfort dish with its crispy-topped layers and rich, creamy filling. The secret lies in alternating thinly sliced potatoes and ham, bound together with a velvety cream of mushroom soup base that transforms into a golden, bubbling masterpiece.
I've perfected this technique over years of holiday gatherings, where it consistently earns rave reviews for its tender texture and satisfying crunch.
The beauty of this recipe is its balance between tradition and simplicity. You'll work with just a few key ingredients—potatoes, ham, cream soup, and milk—that come together in a single baking dish.
The ham adds savory depth while the soup creates that signature creamy texture, all baked until the top is perfectly crispy and golden. This dish proves that comfort food doesn't require complicated techniques, just precise layering and patience in the oven.
What you'll end up with is a dish that's warm, inviting, and impossible to resist—the kind of scalloped potatoes that make people ask for seconds. The crispy top contrasts beautifully with the tender, creamy layers beneath, creating each bite into a perfect harmony of textures.
This recipe serves as both a classic side dish and a satisfying main when paired with fresh green beans or a simple salad.
For an extra touch of indulgence, consider adding a sprinkle of cheddar cheese on top before baking, or crisp up some extra ham bits for garnish. The possibilities for customization are endless while maintaining that homestyle charm that makes this dish a family favorite.
Let's get started on creating your own perfect batch of scalloped potatoes and ham.
Ingredients for campbell's scalloped potatoes and ham
Six simple ingredients transform into that golden, bubbling scalloped potatoes masterpiece everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Cooked Ham 🥓 | 1 ½ lb | Thinly sliced, bone-in preferred |
| Campbell's Cream of Mushroom Soup 🍲 | 2 cans | Condensed, 10.5 oz each |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, for topping |
| Butter 🧈 | ½ cup | Melted, unsalted preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground for depth |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| All-Purpose Flour 🌾 | ¼ cup | For crispy topping |
| Fresh Green Onions 🧅 | ¼ cup | Sliced, for garnish |
The potatoes are the star—Russets hold up best to slicing and baking. Grab the 3-pound bag from Kroger or Walmart for the best consistency. Peeled or not? I peel mine for a cleaner look, but the skins add texture if you prefer. For ham, bone-in slices stay juicier during baking. Look for thinly sliced deli ham in the refrigerated section—Boar's Head is my go-to for that perfect balance of salt and flavor. Don't skip the cream of mushroom soup—Campbell's condensed version is perfect for this recipe's richness. If you're feeling fancy, swap in homemade mushroom soup for extra depth.
No Campbell's soup? Homemade cream soup works great—just blend cooked mushrooms, milk, and a splash of heavy cream. Short on ham? Thinly sliced bacon adds smoky flavor, or prosciutto for a more delicate touch. Cheese hater? Skip it, but trust me, the sharp cheddar on top is what makes the crust golden and irresistible. For the flour topping, all-purpose is fine, but breadcrumbs add extra crunch. The green onions are just for garnish—use whatever's in your fridge, even scallions. Want extra crispiness? Add a sprinkle of Parmesan cheese to the flour mix before baking.
This dish reheats beautifully—oven at 350°F for 20 minutes brings back that crispy top. Keeps in the fridge for 4 days wrapped tightly, or freeze portions for up to 3 months. I always make a double batch because it disappears fast. For leftovers, cover with foil to keep the top from drying out. The flavor actually improves after the first night as everything melds together. Perfect for meal prep—just reheat and serve!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash extra dishes. Slice the potatoes, layer in the ham and soup, top with cheese—then bake. That’s it. No fuss, no stress, just golden perfection waiting for you.
- Creamy Ham Heaven: Between us, the ham and Campbell’s Cream of Mushroom soup create a sauce so rich, you’ll want to eat it with a spoon. The sharp cheddar melts into it like a dream, making every bite feel like a hug.
- Weeknight & Potluck Star: This dish works for lazy Tuesdays and Sunday dinners. Serve it warm at a picnic, pack it for game day, or reheat leftovers—it’s always a hit. (My cousin’s kids ask for it by name.)
- Budget-Friendly Feast: Russets and ham stretch far, and the soup adds depth without breaking the bank. I’ve fed six people for under $15, and they always leave happy. Leftovers? Even better the next day—if they last that long.
Step-by-step instructions for Campbell's scalloped potatoes and ham
This classic comfort dish delivers crispy-topped layers and rich ham flavor every time—just follow these simple steps.
Prep and Layer the Potatoes
Preheat your oven to 375°F. Peel the 3 lb russet potatoes and slice them into ¼-inch thick rounds—uniform thickness ensures even cooking. You'll want about 6 cups of sliced potatoes total.
In a large bowl, combine the sliced potatoes with 2 cups whole milk, 1 tsp garlic powder, 0.5 tsp ground black pepper, and 1.5 tsp salt. Toss gently but thoroughly so each slice absorbs the seasoned milk. Let them soak for 10 minutes while you prepare the ham layer.
Create the Ham and Cheese Layers
In a separate bowl, mix the 1.5 lb cooked ham (thinly sliced) with 0.5 cup melted butter. This creates a flavorful base for the first layer. Spread half of the potato mixture evenly across the bottom of a 9x13-inch baking dish, followed by half of the ham mixture.
Repeat with the remaining potatoes and ham, then sprinkle 1 cup sharp cheddar cheese evenly over the top. This layered approach ensures each bite delivers creamy potatoes, savory ham, and melty cheese in perfect harmony.
Build the Crispy Topping
In a small bowl, whisk together 0.25 cup all-purpose flour, 0.5 cup melted butter, and 0.5 cup whole milk until smooth. This forms a creamy, crispy topping that's the secret to this dish's irresistible texture.
Pour the flour mixture evenly over the cheese layer, then sprinkle the remaining 0.5 cup sharp cheddar cheese on top. The flour creates a golden, crispy crust while keeping the potatoes tender underneath—this is what makes it truly special.
Bake to Golden Perfection
Bake uncovered for 45-50 minutes until the top is deep golden brown and the edges bubble around the sides. You'll know it's done when the crust is crispy enough to crack slightly when pressed gently.
Remove from the oven and let rest for 10 minutes—this allows the layers to set and makes slicing easier. Garnish with 0.25 cup sliced fresh green onions just before serving for a fresh pop of color and flavor.
Serve Warm and Enjoy
Cut into squares and serve immediately while still warm. The contrast of crispy top, creamy potatoes, and savory ham makes every bite satisfying. Pair with a simple green salad or crusty bread for the ultimate comfort meal.
This dish keeps well in the refrigerator for 3-4 days, making it perfect for meal prep. Just reheat covered in the oven at 350°F for 15-20 minutes until warmed through—though it's always best fresh from the oven!
Pro Tips For Making Campbell'S Scalloped Potatoes And Ham
- PRE-COOK POTATOES: Toss peeled Russets in cold water for 10 minutes before slicing—this keeps them from turning to mush in the soup. I learned this the hard way when my first batch dissolved into a gluey mess. Drain and pat very dry afterward, or the milk will turn into soup faster than you can say "overcooked."
- SALT THE HAM: Taste that pre-cooked ham before adding it—it’s usually packed with salt, and you’ll end up with a dish that tastes like a salt lick. A quick rinse in cold water and a pat dry removes excess, so your cheddar and cream of mushroom shine instead of getting drowned out.
- BAKE UNTIL GOLDEN: Skip the foil halfway through and crank the oven to 375°F for the last 10-15 minutes. That’s when the top turns from sad, pale yellow to crispy and cheesy—like it’s supposed to. Resist the urge to peek; the steam needs time to work its magic.
- STIR THE SOUP: Whisk the Campbell’s cream of mushroom with the milk before adding it to the potatoes. I used to pour them in separately, and the cheese would clump like sad cottage cheese. A quick blend ensures a silky, even sauce that coats every potato slice.
Wine and beer pairings for campbell's scalloped potatoes and ham
Creamy White Wine
This dish pairs beautifully with a crisp, dry Chardonnay from California—think Kendall-Jackson or La Crema. The wine's acidity cuts through the richness of the creamy sauce while complementing the ham's savory notes. I like to serve a glass chilled to 50°F to enhance its refreshing qualities. 🍷
Malbec for Bold Flavor
For red wine lovers, a medium-bodied Argentinian Malbec like Catena Zapata brings enough fruitiness to stand up to the ham while not overpowering the delicate potato layers. The dark fruit notes contrast nicely with the dish's creamy texture. Serve slightly cooler than room temperature—around 60°F—to let its flavors shine.
Light Lager Pairing
A crisp German Pilsner or Peroni works wonderfully if you prefer beer. The clean, hoppy notes balance the dish's richness without competing. I recommend serving it ice-cold (38°F) to highlight its refreshing qualities.
For a local option, try Miller Lite or Coors Light—both provide that light, crisp profile. 🍺
Creamy Stout Contrast
For a bold beer pairing, try a Guinness or Samuel Smith's Nut Brown Ale. The roasted malt flavors in these stouts create an interesting contrast with the creamy potatoes and ham. The slight bitterness helps cleanse your palate between bites. Serve at 45°F to appreciate its full flavor profile.
Sparkling Wine Option
If you're celebrating, a dry Prosecco or Champagne adds an elegant touch. The bubbles help cut through the richness while adding a festive feel. I like La Marca Prosecco for its affordability and quality.
Serve chilled to 45°F to enhance its crispness and make it the perfect pairing for a special occasion.
Coffee Liqueur Twist
For dessert pairings or a late-night treat, add a splash of Kahlúa or Tia Maria to your coffee. The warm spices complement the ham's savory notes while adding depth. I recommend serving it over ice with a splash of cream for a cozy, indulgent finish. 💛
Nutrition facts
Frequently asked questions
Can I substitute Campbell's cream of mushroom soup with another brand or homemade version?
The Campbell's cream of mushroom soup is key for that signature creamy texture, but you can use other condensed cream soups like cream of celery or even homemade versions. For a homemade substitute, blend cooked mushrooms with milk, cream, and a pinch of thyme. Just ensure it's thick enough to bind the layers properly.
How do I prevent the top from getting soggy instead of crispy?
The secret is baking at the right temperature and using the flour-butter topping. Bake at 375°F (not too high) and let it rest for 10 minutes after baking. For extra crispiness, broil for 2-3 minutes at the end. Also, make sure your baking dish isn't too large—9x13-inch works best.
Can I make this dish ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered. Cover tightly with foil before baking. For leftovers, reheat covered at 350°F for 15-20 minutes—the foil keeps the top from drying out. The flavors actually improve overnight as everything melds together.
What's the best way to slice the potatoes for even cooking?
Use a mandoline slicer or sharp knife to cut potatoes into ¼-inch thick slices. Uniform thickness ensures all pieces cook at the same rate. For extra tenderness, soak the sliced potatoes in cold water for 10 minutes before layering to remove excess starch.
Can I use leftover ham or bacon instead of cooked ham?
Yes! Leftover ham or even bacon works perfectly. For bacon, cook it crispy first, then chop into small pieces. The smoky flavor adds a delicious twist. Just reduce the salt slightly since bacon is already salty. This makes the dish even more flavorful without extra effort.