Gratin of Scalloped Potatoes

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Gratin of Scalloped Potatoes
  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about 1/2 of the ham slices, 1/3 of the potato slices, 1/2 of the onion slices, and 1/3 of the Italian cheese blend atop mushroom soup.

  3. Layer about 1/2 of the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over potatoes.

  4. Finish layering with remaining ham slices, remaining onion slices, about 1/2 of the remaining cheese, and remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese on top. Cover dish with aluminum foil.

  5. Bake in the preheated oven for 1 hour. Remove foil and continue baking for another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.


You can use a Mexican-style cheese blend or even create your own blend of your favorite cheeses.

If you prefer your dish a bit saucier, you could omit leaving the dish in the oven after the first 1 hour and 45 minutes.

You can use chunks of ham or slices, and they can be either put in a single layer at the bottom or layered in as you have in the recipe.

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