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Scalloped Potatoes au Gratin

Rated as 4.65 out of 5 Stars
2

"My mom made scalloped potatoes this way, and I love the recipe because it always tastes great. You don't have to add seasonings and you will always have a consistent product. Turn it into a main dish by adding ham slices to bottom of pan or ham pieces layered in."
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Ingredients

2 h 35 m servings 411
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
  3. Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
  4. Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
  5. Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

Footnotes

  • Cook's Notes:
  • You can use a Mexican-style cheese blend or even create your own blend of your favorite cheeses.
  • If you prefer yours a bit saucier, you could omit leaving the dish in the oven after the first 1 hour 45 minutes.
  • You can use chunks of ham or slices, and they can be either put in a single layer at the bottom or layered in as you have in the recipe.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 411 calories; 13.9 57.4 15.6 27 914 Full nutrition

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Reviews

Read all reviews 18
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

You always taste then add what you, personally, like. I liked this recipe. Finally one that doesn't depend on a whole lot of spices to give it some taste. It was easy and the kids liked it. I ju...

Most helpful critical review

Really missed some spice oomph, nutmeg, garlic, black pepper, etc. Plenty of sodium, but not enough over all spice or kick to give a wow factor.

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You always taste then add what you, personally, like. I liked this recipe. Finally one that doesn't depend on a whole lot of spices to give it some taste. It was easy and the kids liked it. I ju...

First time making scalloped potatoes and this recipe rocks! (Omitted ham and added cheddar cheese with parmesan cheese to finish off the top layer) Fast forward to week two....made it again usi...

Really missed some spice oomph, nutmeg, garlic, black pepper, etc. Plenty of sodium, but not enough over all spice or kick to give a wow factor.

This was so yummy! I used what I had available at the time, and it still turned out delicious. I used cream of potato soup, Parmesan Cheese and Smoked Gouda Cheese. Gave it a rich smokey flavor ...

I’ve made this thrice now with minor tweaks and it is INCREDIBLE. Each time, I only used one can of cream of chicken soup, put 1/3 into the bottom of the baking dish, then placed small layers of...

I made this for Easter, but without the ham. Delicious!

Very good, but the family was expecting something more cheesy rather than mushroom flavored.

No change and I will make it again!

My stepmother always made her potatoes this way. Only changes were that she used Velveeta for the cheese. and only one can of soup. She put everything together in a microwave safe casserole an...