Recipe by bountiful-life
"These are delicious. I love making them, the taste is great. We kept working to improve the recipe until it was exactly the way we wanted it."
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1 (16 ounce) package
potatoes, peeled and sliced
cubed fully cooked ham
2 (16 ounce) packages
shredded Cheddar cheese
ground black pepper
Very good flavor and texture. I cut the recipe in half and shorten the cooking time by a half hour. We enjoyed this dish a great deal. I will make it again.
I ended up with a dry and undercooked dish.
I would have given this five stars, but after reading some of the reviewer's suggestions, I used their advice and so the four stars is due to making the changes. I tripled the milk and flour (using heavy cream instead of milk), and reduced the salt and pepper ( just sprinkling some on each layer- so maybe 1 tsp. each in total.) I used Kirkland bacon bits instead of frying up bacon, but other than those adjustments stuck to the original. It had wonderful flavor, creamy and rich with just enough sauce( I can see why people commented about it being dry and needing more liquid, so that is why I tripled it- thanks for the heads up!. The salty, smoky taste of the ham and bacon were a delightful addition to the potatoes and this is high comfort food. I will make this again- very good!
Delicious! My son loved this! A lot of flavor for just the few ingredients used. will make again
OMG This was great. I did triple the milk and flour and used 10- 12 potatoes. I did need to cook the whole two hours plus I left it in the oven with the heat turned off. It will be great for Christmas tomorrow. :)))))))
The only thing I did different is instead of cubing the ham I put it thru the food processor. You get ham in every bite and it seems to flavor the potatoes even better. I tried it both ways but processing the ham is the best way. I also do the ham this way for ham and bean soup.
This recipe has a lot of promise but 2 tablespoons of salt and 2 tablespoons of pepper is a lot of spice for 10 potatoes. Also, as another mentioned, there is no way you can cook this for 2 hours and use only 2/3 cup of liquid with a thickener. My first attempt at this recipe was far too salty for us to enjoy but we used milk to reheat the next day and that helped make it more edible. I also used 4 - 4-1/2 cups milk with appropriate amount of flour.
So anyhow, next time I will use only 2 teaspoons of salt, 1/2 pepper and more milk with less flour. I may try parboiling the potatoes to quicken the cooking time as well.
It's a great recipe otherwise. The flavor was fantastic once we got past the salt. The simplicity was appreciated.
I didn't use the Bacon, used a smaller batch as well but all turned out well.
* Percent Daily Values are based on a 2,000 calorie diet.
Scalloped Potatoes with Ham and Bacon
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 370
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