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Scalloped Potatoes au Gratin
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Creamy scalloped potatoes and ham with mushroom soup, layered with onion and cheese for a rich and hearty au gratin.
Ingredients:
  • 2 (10.5 ounce) cans cream of mushroom soup, divided
  • 1 cup cooked ham slices, or to taste, divided
  • 6 large russet potatoes, or more to taste, thinly sliced and divided
  • 1 onion, thinly sliced and divided
  • 1.5 cups shredded Italian cheese blend, or more to taste, divided
  • 0.33333334326744 cup milk
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Smooth a generous layer of two-thirds of a can of mushroom soup onto the base of a 9-inch square baking dish. Arrange half of the ham slices, one-third of the potato slices, half of the onion slices, and one-third of the Italian cheese blend over the soup layer.
  • Add half of the remaining potatoes on top of the existing layers. Combine the remaining soup from the first can with milk, then pour over the potatoes.
  • Layer the remaining ham slices, onion slices, half of the remaining cheese, and remaining potato slices. Spread the second can of mushroom soup over the top layer. Sprinkle the rest of the cheese on top and cover the dish with aluminum foil.
  • Bake in the preheated oven for 1 hour, then uncover and bake for an additional 45 minutes. Turn off the heat, cover the dish with foil again, and let the potatoes soak up the sauce in the residual heat of the oven for about 30 minutes.

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