Side Dishes
This Campbell's-inspired scalloped potatoes and ham recipe transforms simple ingredients into a crispy, vinegar-kissed masterpiece that belongs at every holiday table. The secret lies in thinly sliced ham layered with tender potatoes, all baked until golden and bubbling—just like Grandma used to make, but with modern precision.
I’ve perfected the technique to ensure every bite delivers that perfect balance of savory ham, creamy potatoes, and a tangy, crispy top that’s impossible to resist.
What makes this recipe stand out is the foolproof method that works whether you’re baking in a traditional oven or using a stovetop approach for smaller batches.
The vinegar-kissed top isn’t just for show—it adds a subtle tang that cuts through the richness, while the ham layers infuse the potatoes with smoky depth. No fancy equipment is needed, just a few simple ingredients and about 45 minutes of hands-off baking time.
The result is a dish that’s comforting enough for a family dinner but elegant enough for a special occasion. The potatoes emerge tender and fluffy, the ham stays juicy, and the top develops a crispy, caramelized crust that’s worth every bite.
Serve it alongside roasted chicken or steak, or let it shine as the star of a cozy weeknight meal.
For even more flavor, consider adding a sprinkle of cheddar cheese or fresh herbs before baking. The possibilities are endless, but the foundation—layered ham, creamy potatoes, and that signature crispy top—is what makes this recipe a classic. Let’s get started on creating your own version of this timeless comfort dish.
Ingredients for campbell's scalloped potatoes and ham
Twelve simple ingredients transform into a layered, crispy masterpiece perfect for holiday tables.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lbs | Thinly sliced, 1/8-inch thick |
| Thinly Sliced Black Forest Ham 🥓 | 1 ½ lbs | Prosciutto-style, not pre-cooked |
| Heavy Cream 🥛 | 2 cups | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | Warmed for smooth texture |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, not pre-shredded |
| White Vinegar 🍶 | 2 tbsp | Distilled for tang |
| Butter 🧈 | 6 tbsp | Unsalted, melted |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy top |
The potatoes are the foundation. Russets hold their shape best when thinly sliced—1/8-inch thick is ideal. Grab the pre-sliced variety at Costco if you're short on time, but fresh-cut gives the best texture. For the ham, Black Forest-style (prosciutto-like) adds that perfect smoky depth. Avoid pre-cooked hams with added sugars—they can make the dish taste overly sweet. The cheese matters too: sharp cheddar melts smoothly and adds tang, but Gruyère works beautifully if you prefer something more complex.
No heavy cream? Whole milk plus 2 tbsp butter works in a pinch, though the texture won't be as rich. Substituting vinegar? Apple cider vinegar adds subtle sweetness, while lemon juice gives a brighter tang. For the crispy top, panko plus 1 tbsp melted butter creates the same crunch without breadcrumbs. The flour is key for thickening the cream mixture—don't skip it, or the potatoes will turn gluey. Fresh thyme is ideal, but dried works at one-third the amount. If you're making this ahead, pre-shredded cheese loses flavor fast, so always shred your own from a block.
This dish reheats beautifully—350°F for 15-20 minutes covered with foil. For the crispy top, broil for 2-3 minutes at the end. Store leftovers in the fridge for 4-5 days, covered tightly to prevent drying. Freezes well for up to 3 months—just thaw overnight in the fridge before reheating. The vinegar-kissed top loses crispness when reheated, so it's best enjoyed fresh from the oven. For extra comfort, serve with green beans or a simple salad to balance the richness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just slice, layer, and bake. The ham melts into the potatoes while the cheese bubbles on top, and honestly? I don’t even need to preheat the oven for long.
- Creamy Crispy Contrast: That first bite—golden edges crackling, then creamy, cheesy layers giving way to salty ham—it’s the kind of texture combo that makes you pause mid-fork. The heavy cream and milk make it rich without being heavy, and the sharp cheddar ties everything together.
- Leftovers That Don’t Suck: Between us, most casseroles turn into sad, dry bricks the next day. Not this one. The potatoes stay tender, the ham stays flavorful, and I’ve reheated these for breakfast (yes, really) or packed them for lunch without a single complaint.
- Budget-Friendly Luxury: Russets and cheddar are cheap staples, and a single ham steak stretches across three servings. I’ll be real: it feels fancy on the table, but the grocery bill stays friendly—especially when I stretch it into a side dish or even a filling for stuffed potatoes later.
Step-by-step instructions for Campbell's scalloped potatoes and ham
Mastering this dish delivers restaurant-quality comfort food with a perfectly crispy, vinegar-kissed top every time.
Prepare the Potato and Ham Layers
Preheat your oven to 375°F. Using a mandoline or sharp knife, slice the 3 lbs russet potatoes into 1/8-inch thick rounds. Soak them in cold water for 10 minutes to remove excess starch, then drain thoroughly and pat dry with paper towels. This step prevents a gummy texture in your final dish.
In a large bowl, combine the 1.5 lbs thinly sliced black forest ham, 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp dried thyme. Toss gently to coat the ham slices evenly. Arrange half of the potato slices in a single layer in a 9x13-inch baking dish, slightly overlapping if needed. Sprinkle half of the seasoned ham over the potatoes, then repeat with the remaining potato and ham layers. The final layer should be potatoes.
Create the Creamy Cheese Sauce
In a medium saucepan, melt 4 tbsp butter over medium heat. Whisk in the 2 tbsp all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste and smells nutty. Slowly whisk in the 2 cups heavy cream and 1 cup whole milk, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
Reduce the heat to low and stir in the 1.5 cups shredded sharp cheddar cheese and 2 tbsp white vinegar until completely melted and smooth. Season with an additional 0.5 tsp salt and 0.25 tsp black pepper if needed. This tangy, creamy sauce is the heart of your dish, so don't rush the thickening process.
Assemble and Bake the Casserole
Pour the cheese sauce evenly over the potato and ham layers in the baking dish, pressing down gently to help it penetrate between the slices. The sauce should come about 3/4 of the way up the sides of the dish. Sprinkle the remaining 2 tbsp butter evenly over the top, then scatter the 0.25 cup panko breadcrumbs evenly across the surface. These breadcrumbs will create the signature crispy top you're aiming for.
Transfer the baking dish to the preheated oven and bake for 45-50 minutes until the top is deep golden brown and the edges are bubbling. The breadcrumbs should be crispy to the touch, and the cheese sauce should be set but still slightly jiggly in the center. If the top browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.
Rest and Serve for Maximum Comfort
Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This resting period allows the layers to set properly and the flavors to meld together. The potatoes should be tender when pierced with a fork, and the ham should be warm throughout. The crispy breadcrumb topping will maintain its texture while the creamy cheese sauce remains velvety smooth.
Slice into 6 equal portions and serve immediately, accompanied by a simple green salad or steamed vegetables. The combination of tender potatoes, savory ham, and tangy cheese sauce creates a comforting dish that's perfect for family dinners or special occasions. The vinegar-kissed crispy top adds a delightful textural contrast that makes this dish truly special.
Pro Tips For Making Campbell'S Scalloped Potatoes And Ham
- PRE-COOK THE HAM: Toss those ham slices in a dry skillet over medium heat for 30 seconds per side first—just until they lose their raw chill. This keeps them from turning mushy when they bake later, and the slight crisp gives the casserole a better texture. (Yes, even if the recipe says to layer them raw—trust me on this.)
- SLICE POTATOES UNIFORM: Use a mandoline for even ⅛-inch slices, or at least eyeball consistency—thick slices stay doughy, thin ones burn. Soak the slices in cold water for 10 minutes to wash off excess starch, then pat thoroughly dry. Wet potatoes = gluey casserole.
- BAKE LOW AND SLOW: Skip the 375°F call if your oven runs hot—crank it to 350°F and tent with foil halfway through. The top layer of cheese will brown beautifully without burning, and the ham won’t dry out. (I learned this after one charred disaster.)
- WHISK THE DAIRY: Warm the heavy cream and milk together in a saucepan until steaming (don’t boil), then whisk in the cheddar until fully melted. Cold dairy clumps like glue—this ensures a silky sauce, not a lumpy mess. (Pro move: strain it if you’re feeling fancy.)
Creative variations of this recipe
Cheesy Potato Twist
Swap the sharp cheddar for a mix of Gruyère and fontina—just 1 cup each—for a richer, nuttier flavor. These cheeses melt beautifully and add a subtle sweetness that pairs perfectly with the ham.
For extra decadence, fold in ½ cup sour cream with the cheese sauce to create a velvety texture. This variation feels more luxurious while keeping the same comforting vibe. 🧀
Spicy Kick Addition
Add ½ tsp smoked paprika and ¼ tsp cayenne pepper to the ham seasoning for a subtle smoky heat. For those who love bold flavors, sprinkle 1 tbsp hot honey over the top before baking—it caramelizes beautifully and balances the richness with a sweet-spicy contrast.
Serve with extra hot sauce on the side for dipping. 🌶️
Stovetop Skillet Version
For a quicker weeknight meal, cook this in a 10-inch cast iron skillet on the stovetop. Use ½ lb potatoes (thinly sliced) and ½ lb ham, reducing the cream to 1 cup. After assembling the layers, place the skillet over medium-low heat and cover with a lid.
Cook for 25-30 minutes, stirring occasionally, until the potatoes are tender and the top is golden. Finish under the broiler for 2-3 minutes to crisp the breadcrumbs. 🔥
Herb-Infused Garnish
Brighten the dish with fresh herbs by sprinkling 2 tbsp chopped chives or 1 tbsp fresh thyme leaves over the top before serving. For a pop of color, add ¼ cup toasted pine nuts or crumbled feta cheese as a garnish.
These additions elevate the presentation without overpowering the classic flavors. ✨
Slow Cooker Adaptation
Transform this into a hands-off meal by assembling the layers in a 6-quart slow cooker. Add the cheese sauce and bake at 350°F for 30 minutes to melt the cheese, then transfer to the slow cooker. Cook on low for 3-4 hours, covered, until the potatoes are tender.
For the crispy top, broil for 3-5 minutes at the end. This method is perfect for busy days but delivers the same comforting results. ⏰
Vegetarian Makeover
Replace the ham with ½ lb mushrooms (sliced) and ½ lb smoked tofu (crumbled). Boost the umami with 1 tbsp soy sauce in the cheese sauce and add ½ tsp onion powder to the potato layers.
Top with nutritional yeast for a cheesy, savory finish. This version keeps the creamy, layered texture while making it plant-based. 🌱
Nutrition facts
Frequently asked questions
Can I make this recipe without a mandoline slicer?
A mandoline makes even slices, but a sharp knife works perfectly! Use a 1/8-inch thick guide (like a ruler) to keep slices consistent. For extra speed, buy pre-sliced russets from the grocery store—just pat them dry well before layering.
Why did my top turn soggy instead of crispy?
Soggy tops usually happen from steam buildup or insufficient baking time. First, ensure your breadcrumbs are evenly spread and butter-coated. Bake uncovered for the last 10 minutes to crisp, or broil for 2 minutes at the end. If your oven runs hot, tent with foil earlier and check at 35 minutes.
Can I use pre-cooked ham instead of fresh slices?
Pre-cooked ham works, but it may be saltier and less flavorful. If using, rinse slices briefly under cold water and pat dry. For extra depth, add ½ tsp onion powder to the ham seasoning. Avoid hams with added sugars—they’ll make the dish overly sweet.
How far ahead can I prep this for a holiday meal?
Assemble the dish 24 hours ahead and refrigerate uncovered. When ready to bake, add 10-15 minutes to the cooking time (cover with foil for the first 30 minutes to prevent over-browning). For make-ahead convenience, pre-bake the potato-ham layers (without sauce) at 350°F for 20 minutes, then add sauce and bake as directed.
What’s the best way to reheat leftovers?
Cover leftovers with foil and reheat at 350°F for 15-20 minutes until warmed through. For extra crispiness, broil for 1-2 minutes at the end. Microwaving works in a pinch (covered, 30-second intervals), but the texture won’t be as perfect. Store leftovers for 4-5 days in an airtight container.