When I worked in a restaurant that did catering, we prepared large batches of scalloped potatoes—often called funeral potatoes—for events. We kept bags of diced potatoes ready to go, combined them in a big bowl with sauces and seasonings, and, wearing gloves, mixed everything by hand. It was oddly satisfying.
This recipe is essentially the same one I helped make back then, adapted into a complete meal by adding ham.
4 from 3 ratings
Cheesy Potatoes & Ham Casserole
Created by Amber Brady
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Yields4 to 5 Servings
Ingredients
- 3 medium potatoes, scrubbed & rinsed
- ½ cup sour cream
- 10.5 oz can cream of chicken soup
- ⅔ cup shredded cheese, plus extra for the top (half cheddar, half mozzarella recommended)
- 2 Tbsp dehydrated onion, or ¼ cup fresh diced onion, or 2 tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- 8 oz small diced ham cubes
Instructions
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Thinly slice the potatoes using a mandoline for even slices. If you don’t have one, small dice the potatoes instead.
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In a large bowl, stir together the sour cream, cream of chicken soup, ⅔ cup cheese, dehydrated onion (or fresh onion/onion powder), salt, and pepper until smooth.
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Add the sliced (or diced) potatoes and diced ham to the sauce and mix thoroughly so the potatoes are well coated.
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Spray the inside of a 4-quart (or larger) crockpot with nonstick spray. Transfer the potato and ham mixture into the crockpot. Sprinkle extra shredded cheese on top and, if you like, add panko breadcrumbs for a crunchy finish.
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Cover and cook on low for 4–6 hours, until the potatoes are tender and the casserole is bubbly.
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If you prefer to bake instead of using a crockpot, place the mixture in a covered casserole dish, cover with foil, and bake at 350°F for 45–60 minutes or until the potatoes are cooked through.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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