BREAKSTONE'S Sour Cream Scalloped Potatoes Recipe - Allrecipes.com
BREAKSTONE'S Sour Cream Scalloped Potatoes Recipe
  • READY IN 1 hr

BREAKSTONE'S Sour Cream Scalloped Potatoes

Recipe by  

"Two kinds of cheese, sour cream and green onions make these scalloped potatoes with ham a quick, creamy side dish for a large crowd."

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Ingredients Edit and Save

Original recipe makes 16 1-cup servings Change Servings
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  • PREP

    30 mins
  • READY IN

    1 hr

Directions

  1. Heat oven to 350 degrees F. Cook potatoes in boiling water in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Add remaining potato slices; stir gently.
  2. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
  3. Bake 30 minutes or until heated through.
Kitchen-Friendly View

Footnotes

  • Kraft Kitchens Tips:
  • Purchasing Potatoes: Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting 'eyes' or buds.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2009

Yum!! I didn't have red potatoes so used russets, shredded cheddar cheese(no Velveeta in the house either) and left out the ham to use for a side dish with my baked ham. It is delicious and my family loved it.

 
Most Helpful Critical Review
Jul 13, 2009

This was alot of work for the nto so great quality of the finished product. I was not all that impressed.

 
Apr 14, 2009

I made these for Easter. These were fantastic. I substituted cubed cheese for cheddar cheese soup, added some bacon, and added half & half. Left the ham out b/c we had a whole ham. Everyone loved them. Par boiling the potatoes definitely helps them along in the cooking process!

 
May 05, 2009

My family loved this and it was easy. Be careful to cook your potatoes just right. I had some that were thicker and not quite done for my taste.

 
May 07, 2009

This recipe rocks! I altered it a tiny bit by using frozen hash browns and by adding broccoli. I also cut it in half and baked it in a 9X9 glass baking dish and it still turned out amazing. I only hope the left overs are as good as the initial day. :)

 
May 07, 2009

this recipe was awesome! i was only cooking for five so i cut the recipe in half and that was fine. Also since i was making this to go on the side of some pork chops so i left out the ham and and i substituted the the velveeta for lowfat cheddar and about a quarter stick of lowfat cream cheese i had in the fridge. It was really delicious. The whole family gobbled it up and could not believe it was lowfat. This would be really great for a potluck.

 
Apr 21, 2009

I made this the other day for my family and it was a big hit...I added garlic salt and onion powder..it was great and will def be making again

 
Aug 31, 2009

I used russet potatos, light sour cream, and about 2 cups of shredded cheddar cheese instead of velveeta. I kept the green onions and parmesan cheese as the recipe said. They were pretty good, definitely worth making over and over.

 

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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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