Side Dishes
This Campbell's scalloped potatoes and ham recipe delivers the ultimate comfort food experience with every crispy, golden layer. The secret lies in balancing Campbell's condensed cream of mushroom soup with rich ham flavor, creating a creamy, savory filling that transforms thinly sliced potatoes into tender, melt-in-your-mouth perfection.
I've perfected this dish over years of holiday gatherings, where it consistently becomes the star of the meal.
The beauty of this recipe is its simplicity—just a few ingredients assembled in layers, then baked until the top turns golden and crispy. The ham not only adds flavor but also keeps the dish hearty enough to stand alone or pair beautifully with roasted vegetables.
What makes it truly special is the texture: flaky, tender potatoes with a creamy sauce that clings to each slice, all topped with that irresistible crispy crust.
By the time it emerges from the oven, you'll have a dish that smells like home and tastes even better. The aroma alone will have everyone gathering around the table, while the first bite delivers that perfect balance of savory, creamy, and slightly crispy.
This is the kind of recipe that transforms ordinary weeknights into special occasions—no fuss, just pure comfort.
Serve it alongside a fresh green salad or steamed vegetables for a complete meal that feels indulgent yet simple. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let's get started on creating this timeless classic that brings warmth to any table.
Ingredients for campbell's scalloped potatoes and ham
Five simple ingredients create this legendary comfort dish that'll have everyone asking for seconds.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced (1/8-inch thick) |
| Campbell's Cream of Mushroom Soup 🍲 | 2 cans | Condensed, 10.5 oz each |
| Deli Ham 🥓 | 1 ½ cups | Diced, bone-free |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, medium sharp |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
The potatoes are the star—Russet gives that perfect fluffy texture. Grab the biggest bag you can find at Kroger or Walmart—they're usually the cheapest per pound. Thin slices mean faster cooking and more crispy edges. Pro tip: soak the sliced potatoes in cold water for 20 minutes to remove excess starch, then pat completely dry. This keeps them from turning mushy. For the ham, Black Forest or Honey-Baked brands add that perfect sweet-savory balance.
No Campbell's? Homemade mushroom cream sauce works too—just sauté mushrooms, garlic, and flour, then add milk and cream. Short on ham? Diced smoked turkey breast gives a similar flavor. The cheddar can be swapped for Gruyère or Swiss if you're feeling fancy. For extra crispiness, mix the Panko with a splash of milk before topping. And if you're out of Parmesan, nutritional yeast gives a similar umami punch.
This reheats like a dream—just cover with foil and microwave 2-3 minutes. Keeps in the fridge for 4-5 days, though it's best the first day. For holiday gatherings, make it ahead and bake straight from the fridge—just add 10 minutes to the cooking time. The leftovers? Perfect for quick lunches—slice and toast like a grilled cheese. Store in an airtight container with parchment between layers to prevent sogginess.
Why You'll Love This Recipe
- Here’s what sold me: these potatoes reheat like a dream. Pop them in the oven or microwave, and they’re just as good the next day—no soggy mess. I make a big batch on Sundays because my kids will eat them cold for lunch, and I’ll sneak seconds at dinner.
- One-Pan Magic: I swear by this recipe when I’m too tired to wash another dish. Peel, slice, layer—then bake. The ham and cheddar melt right into the creamy mushroom sauce, and you’re left with one pan that’s basically self-cleaning. (Yes, even on a Tuesday night.)
- Creamy Crispy Perfection: Between us, that combo of Campbell’s soup, heavy cream, and sharp chedddar is ridiculously good. The top gets golden and crispy while the inside stays tender—like a hug from your grandma, but with more umami from the cream of mushroom. Honestly, I’ve tried fancier versions, and this one still wins.
- Leftovers That Don’t Suck: Here’s what sold me: these potatoes reheat like a dream. Pop them in the oven or microwave, and they’re just as good the next day—no soggy mess. I make a big batch on Sundays because my kids will eat them cold for lunch, and I’ll sneak seconds at dinner.
Step-by-step instructions for Campbell's scalloped potatoes and ham
This dish delivers ultimate comfort with layers of creamy goodness and a crispy, golden top. Let's build it together.
Prepare the Potatoes and Ham Mixture
Start by thinly slicing the 3 lb russet potatoes to about ⅛-inch thickness using a mandoline or sharp knife. You want even slices so they cook uniformly. Place the sliced potatoes in a large bowl and immediately toss them with the 1.5 cups diced deli ham, 4 cloves minced garlic, 1.5 teaspoons salt, and 1 teaspoon black pepper. This ensures every layer gets that savory, garlicky flavor throughout.
Next, melt the 0.5 cup butter in a small saucepan over low heat. Once melted, remove from heat and stir in the 2 cans Campbell's cream of mushroom soup and 0.5 cup heavy cream. Whisk until smooth and set aside. This creamy base will bind everything together beautifully—just don't skip the whisking, or you'll get lumps.
Layer the Potatoes in the Baking Dish
Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray to prevent sticking. Begin layering half of the potato-ham mixture in the dish, slightly overlapping the slices. Pour half of the creamy soup mixture evenly over the potatoes, spreading it to cover completely. Repeat with the remaining potatoes and sauce, ending with a final layer of sauce on top.
This layering technique is key to getting that perfect scalloped texture. The potatoes should be immersed in the sauce but not packed too tightly—you want room for the sauce to bubble up and create those gorgeous golden peaks. Sprinkle the 2 cups shredded sharp cheddar cheese evenly over the top layer.
Create the Crispy Topping and Bake
In a small bowl, combine the 0.5 cup panko breadcrumbs and 0.25 cup freshly grated parmesan cheese. Sprinkle this mixture evenly over the cheddar cheese layer. The panko will create that irresistible crispy texture we all love, while the parmesan adds a nutty depth of flavor. Press down gently with the back of a spoon to help it adhere.
Bake uncovered for 45-50 minutes until the top is golden brown and the edges are bubbling. The potatoes should be tender when pierced with a fork, and the sauce should be thick and creamy. If the top isn't golden enough after 45 minutes, broil for 1-2 minutes at the end—just watch it closely to avoid burning.
Rest and Serve with Confidence
Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set and makes it easier to slice through the creamy goodness. You'll notice the top becomes even crispier as it cools slightly, and the flavors meld together beautifully.
Slice into perfect squares and serve warm. The combination of creamy, cheesy layers with that crispy panko top creates a texture that's simply irresistible. This dish is perfect for family dinners, holiday gatherings, or whenever you need a comforting meal that feels like a warm hug on a plate.
Pro Tips For Making Campbell'S Scalloped Potatoes And Ham
- Parboil Potatoes First: Toss your Russets in boiling water for 5 minutes before slicing—this keeps them from falling apart when they hit the oven. I learned this the hard way after watching my first batch turn to mush.
- Drain Ham Juices: Pat that deli ham dry and let it sit on a paper towel for 10 minutes to soak up excess moisture. Wet ham makes the sauce watery, and nobody wants soggy scalloped potatoes.
- Mix Cold Cream: Stir the heavy cream into the soup after removing it from heat—hot cream curdles faster than you can blink. I was skeptical until I tried it; the sauce stays silky smooth.
- Top with Cheese Last: Sprinkle the sharp cheddar right before baking so it doesn’t melt into the sauce prematurely. This guarantees a crispy, golden crust instead of a sad, greasy mess. (Yes, even if you’re impatient like me.)
Flavor customization for this recipe
Creamy Cheese Variations
Swap the cheddar for Gruyère or Swiss cheese for a more complex, nutty flavor that melts beautifully. I’ve found that 1 cup Gruyère plus 1 cup sharp cheddar creates a perfect balance between tangy and sweet.
For a dairy-free option, use Daiya or Violife shredded cheddar, though the texture will be slightly firmer. 🧀
Spicy Kick Additions
Add ½ teaspoon smoked paprika or ¼ teaspoon cayenne pepper to the potato-ham mixture for subtle heat. For a smoky depth, fold 1 tablespoon chipotle powder into the Campbell’s soup before mixing. Top with 2 tablespoons chopped jalapeños after baking for a fresh, spicy crunch. 🌶️
Herb-Infused Twists
Brighten the dish with 2 tablespoons fresh chives or parsley, chopped and sprinkled over the top before baking. For a savory herb boost, stir 1 teaspoon dried thyme or rosemary into the potato layers.
I also love adding ½ teaspoon onion powder to the ham mixture for an extra layer of depth.
Protein Swaps
Replace ham with diced smoked sausage (like kielbasa) for a heartier, meatier flavor. For a lighter option, use chickpeas or white beans (½ cup, drained) mixed with the potatoes. If you prefer poultry, try diced rotisserie chicken with a pinch of smoked paprika for that same comforting taste. 🍗
Sweet & Savory Balance
Add a touch of sweetness by stirring 1 tablespoon honey or maple syrup into the Campbell’s soup mixture. For caramelized depth, top with ¼ cup diced apples or pears (like Honeycrisp or Fuji) in the final 10 minutes of baking. The natural sugars caramelize beautifully against the crispy panko. 🍏
Extra Crispy Topping Hacks
For an even crunchier top, mix the panko with 1 tablespoon melted butter before sprinkling. Another trick: press a layer of crushed potato chips (like Lay’s Classic) under the panko for an extra-crispy base.
I also like adding 1 teaspoon garlic powder to the panko mix for a flavor punch. ✨
Nutrition facts
Frequently asked questions
Can I make this recipe without Campbell's soup?
For a homemade version, sauté 2 cups mushrooms and 2 cloves garlic in butter, then stir in 2 tablespoons flour to make a roux. Gradually whisk in 2 cups milk and 1 cup heavy cream until smooth. Season with salt, pepper, and a pinch of nutmeg for that classic scalloped flavor. The texture will be slightly thicker but just as creamy!
Why did my scalloped potatoes turn out watery?
Watery results usually happen when potatoes aren't fully drained or the sauce is too thin. Always pat potato slices completely dry after slicing, and make sure your creamy mixture has enough thickeners—either the Campbell's soup or a roux. For extra insurance, bake at 375°F uncovered for 5-10 extra minutes to evaporate excess moisture. A crispy panko topping also helps absorb any lingering dampness!
How can I make this dish ahead of time?
This recipe actually tastes better the next day! Assemble the entire dish (up to the panko topping) and refrigerate uncovered for up to 24 hours. When ready to bake, add the panko mixture and bake at 375°F for 50-55 minutes (the extra time accounts for the cold start). For make-ahead convenience, freeze the assembled dish (without topping) for up to 2 months, then thaw overnight before adding the panko and baking.
What's the best way to reheat leftovers?
Cover with foil and reheat in the oven at 350°F for 15-20 minutes to maintain that crispy texture. For quick fixes, microwave in 1-minute intervals on medium power, adding a splash of milk between each to restore creaminess. Never reheat in the microwave uncovered—the top will dry out completely. Store leftovers in an airtight container with parchment between layers to prevent sogginess.
Can I use sweet potatoes instead of russets?
Sweet potatoes work but require adjustments for best results. Their natural moisture means you'll need to roast them first at 400°F for 20 minutes to remove excess liquid, then slice thinly. Reduce the cream in the sauce by ¼ cup and add ½ teaspoon cinnamon to complement the sweetness. Expect a slightly denser texture compared to classic russet scalloped potatoes.