This foolproof Scalloped Potatoes with Ham is wonderfully creamy and cheesy. Perfect for a holiday side.

Secret Ingredient

I find scalloped potatoes are one of the hardest recipes to make. Too often the potatoes aren’t cooked all the way through, it is bland, or it curdles.

This recipe is a little different from traditional recipes, but I find it turns out perfectly every time. Instead of heavy cream, the base of this potato casserole is condensed cream of chicken soup, sour cream, and mayonnaise. Because there is no cream, you don’t have to worry about it curdling. And the condensed soup not only helps add creaminess, it has tons of flavor too.

The Potatoes Are Precooked

No matter how thinly you slice the potatoes, it takes them forever to get soft in scalloped potatoes. To prevent uncooked potatoes, the potatoes are first cooked whole in boiling water until they are about 75% cooked.
What Type of Potatoes To Use

I like to use Yukon Gold potatoes. They work really well for scalloped potatoes because they have a wonderful creaminess to them.

Recipe Tip

Don’t forget to season the potatoes well with salt and pepper. If you want to add some heat, you can add 1/2 teaspoon of crushed red pepper flakes.

How to Serve Scalloped Potatoes with Ham

This creamy side dish makes a wonderful holiday side for Easter, Christmas, or Thanksgiving. It’s great to serve with ham, turkey, or beef.

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