Why are these called Country Scalloped Potatoes? Because we think country means hearty and unfussy, which is exactly what these cheesy potatoes are! Hearty because it's a baking dish full of potatoes, onion and ham, coated in a creamy, cheesy sauce. Unfussy because it's so easy to make- it takes longer to heat the oven than it does to prep the ingredients. The combination of cream of celery soup and chicken gravy may seem unusual, but they are great together (and if you would rather use cream of chicken soup instead, that's fine, too)! These Country Scalloped Potatoes are easy to customize- and a great use of leftover ham!
cost per recipe: $19.62
Heat the oven to 375°F. Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 13x9x2-inch baking dish. Season with salt and pepper. Repeat the layers. Cover the baking dish.
Bake, covered, for 40 minutes. Uncover and bake for another 25 minutes. Sprinkle with the cheese. Bake for another 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes before serving.
A hit with the adults not with the kids
I made this last night for my family. The kids were not really impressed but my husband and my brother loved it. Went back for seconds and took the rest to work today. I did not have ham on hand so I fried a few pieces of bacon and used that instead. I definitely had to season the potatoes I can not imagine how bland it would have been if I hadn't. The only thing I would really change or add is I would put cheese on both layers and not just the top layer I think it would have made a big difference. It also took way longer to cook than listed or expected. Overall I would make it again with a few minor changes.
Old Family favorite!!
Very glad to see this recipe here. I have made this since I was about 7 years old. Our family uses it as a great old favorite and standby. Only difference is I have always used the Cream of Mushroom Soup but the Celery Soup is good also. I usually sprinkle the potatoes with salt, pepper, and a little flour. The flour helps keep it from being watery.
Minor Alterations, but Thumbs-Up
I used Cream of Chicken rather than Cream of Celery, and I topped it with 2 cups of cheese rather than 1. It went together easily and cooked well in the allotted time, though mine was runnier than the picture. I accidentally put the cheese on before baking it so my cheese topping baked the entire 65 minutes, but I don't think it made a difference. My husband and I liked it and I will be making it again.
I have made this twice and both times it was a hit with my husband and I and our 3 kids. Very hearty.
I had better
Flavor was good but very watery. It was more like soup. Didn't look at all like the picture. Disappointing.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.