Serves: 4 - 6
Preparation Time: 20 minutes
Cook Time: 1 hour, 30 minutes
If you need a way to use up your leftover Christmas or Easter ham, this recipe is for you. Freshly sliced potatoes and sweet onion combine with chunks of ham and a diluted soup base to form a wonderfully flavorful and creamy meal. Whether it's to use up leftovers or if you're just in the mood to make some comfort food, give this recipe a try. It is my understanding that scalloped potatoes and ham is a rather Midwest kind of thing - folks on the coasts, give it a try. You'll like it.
- Baking potatoes, peeled and sliced somewhat thickly (amount will vary)
- 1 Vidalia onion, sliced into crescents
- Thick slices of ham (amount will vary)
- 2 cans Campbells Healthy Request cream of mushroom soup
- Freshly ground black pepper
Peel and slice the potatoes. Your aim is for around 1/4" thick slices. Put a layer of potatoes in the bottom of a roasting pan that has a lid. Scatter crescents of onion on top of the potatoes, then add the ham. Sprinkle with a little bit of pepper.
Repeat until you've come to the top of the pan. The top layer should be the potatoes.
In a bowl, combine the cream of mushroom soup and water until you've loosened it up. You should not have a thin, soupy mixture; it should maintain some degree of thickness. Use at least 1 can of water to start, then add a little bit at a time until you reach the desired consistency.
This recipe is based a lot on personal tastes. You can swap out the cream of mushroom soup for something like cream of chicken or cream of celery, but you ideally want to be able to taste the potatoes. Cream of chicken/celery can sometimes overpower the delicate flavors of the potatoes. Feel free to experiment and see what you like the best.