Soups & Stews
This Campbell's Soup Scalloped Potatoes and Ham recipe transforms simple ingredients into a hearty, comforting dish that feels like a warm hug on a chilly day.
The secret lies in layering thinly sliced potatoes with smoky ham and creamy Campbell's soup, then baking until the cheese melts into a golden, bubbly blanket. I developed this recipe after craving something nostalgic yet easy—something that delivers restaurant-quality comfort without the fuss.
The beauty of this dish is its simplicity: just potatoes, ham, Campbell's cream of mushroom or chicken soup, cheese, and a few pantry staples. The soup serves as the foundation, infusing the potatoes with rich, savory depth while keeping the texture tender and fluffy.
Baking at 375°F for 45 minutes ensures the top is perfectly golden and crispy, while the layers below stay creamy and satisfying.
What you’ll end up with is a dish that’s equal parts comforting and impressive—ideal for family dinners, potlucks, or even a cozy weeknight meal. The smoky ham adds a savory kick, the cheese creates a luscious, melty finish, and the Campbell's soup ties everything together with its familiar, comforting flavor.
This is the kind of recipe that tastes even better the second time around.
Serve it with a simple green salad or crusty bread to soak up every last drop of that creamy, cheesy goodness. The best part? It’s ready in under an hour, making it perfect for those days when you want comfort without the stress. Let’s get cooking!
Ingredients for campbell's soup scalloped potatoes and ham
Just 12 ingredients transform into a comforting, restaurant-style dish perfect for chilly evenings.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lbs | Thinly sliced, peeled preferred |
| Campbell's Cream of Mushroom Soup 🍄 | 2 cans | Condensed, 10.5 oz each |
| Deli Ham 🥓 | 1 ½ cups | Diced, bone-in preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, 4 oz block preferred |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Butter 🧈 | ½ cup | Unsalted, softened |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Breadcrumbs 🍞 | ¼ cup | Panko for extra crunch |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
The potatoes are the star, so choose Russet—they’re starchy and hold up beautifully to slicing and baking. Most grocery stores carry them, but Whole Foods or local markets often have organic options with fewer eyes. Thinly slice them, about 1/8-inch thick, for even cooking. If you’re short on time, a mandoline makes quick work of it, but a sharp knife works too. The ham should be bone-in for extra flavor, and pre-sliced deli ham from brands like Hormel or Boar’s Head works perfectly. Avoid the overly salty varieties—you’ll taste it in every bite.
No Campbell's cream of mushroom soup? Chicken noodle or cream of chicken soup works just as well, though the flavor will shift slightly. The cheese can be swapped for Gruyère or Monterey Jack if you’re feeling adventurous, but cheddar is the classic choice for that melty, tangy finish. Short on breadcrumbs? Crushed cornflakes or Ritz crackers add a satisfying crunch without altering the dish’s integrity. For extra depth, toast the breadcrumbs in a dry pan for a minute before topping—it adds a nutty richness that elevates the whole dish. The garlic and onion powders are non-negotiable for that savory base, but if you’re feeling fancy, a pinch of smoked paprika adds a subtle smokiness that pairs beautifully with the ham.
This dish reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days, though it’s best enjoyed within 2 days for optimal texture. For a make-ahead option, assemble the casserole in a baking dish, cover with foil, and refrigerate overnight—then bake straight from the fridge for even cooking. The cheese topping can be prepped ahead and refrigerated separately, then sprinkled on just before baking. Freezing isn’t recommended, as the potatoes can turn mushy, but if you must, freeze the assembled dish (without baking) for up to 1 month—just add 10 minutes to the baking time when reheating.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this when I’m too tired to dirty more than one dish. Slice those Russets, layer with ham and cheese, pour in the soup-milk mix—boom—done. No extra pots, no fuss, just melty perfection waiting in the oven.
- Cheesy-Ham Crave: That sharp cheddar and salty ham combo? It’s like a hug in food form. The cream of mushroom soup adds this rich, earthy depth that makes every bite feel indulgent—without needing a fancy recipe.
- Leftover Heaven: Between us, this dish begs to be made extra. The leftovers reheat like a dream—crispy edges, creamy centers—so I always double the batch. My kids fight over the portions, and I don’t even pretend to care.
- Budget Win: Russets, deli ham, and a can of soup? This feeds four for under $10. Honestly, it’s my go-to when I need a filling, satisfying meal that doesn’t break the bank or my willpower. (Yes, even on a Tuesday night.)
Step-by-step instructions for Campbell's soup scalloped potatoes and ham
Here's how to build this hearty casserole with creamy layers and smoky ham flavor.
Prepare the Potatoes and Seasoning
Peel the 3 lbs russet potatoes and slice them into even ⅛-inch thick rounds using a mandoline or sharp knife. Soak the sliced potatoes in cold water for 10 minutes to remove excess starch, then drain well and pat completely dry with paper towels. This step prevents a gummy texture in your finished dish.
In a small bowl, combine the 1.5 cups diced deli ham, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 0.5 teaspoon black pepper. Toss the ham mixture with the sliced potatoes until every piece is evenly coated. This ensures each layer gets that savory, aromatic flavor throughout the baking process.
Create the Creamy Sauce Mixture
In a separate large bowl, melt the 0.5 cup softened butter over low heat in a saucepan. Once melted, whisk in the 2 cans Campbell's cream of mushroom soup and the 0.5 cup milk until smooth and fully combined. The mixture should be thick but pourable—this forms the creamy base that binds all the layers together.
Remove the sauce from heat and stir in the 2 cups shredded sharp cheddar cheese until completely melted and smooth. The cheese should dissolve evenly, creating a velvety texture. If the mixture appears too thick, whisk in 1-2 tablespoons of milk to achieve a consistency similar to heavy cream.
Assemble the Scalloped Potatoes
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Begin by spreading half of the potato-ham mixture evenly across the bottom of the dish, creating a single layer. Pour half of the creamy cheese sauce over the potatoes, spreading it gently with a spatula to coat the potato slices.
Repeat the layering process, adding the remaining potato-ham mixture followed by the rest of the cheese sauce. The final layer should be potatoes on top. Sprinkle the 0.25 cup breadcrumbs and 0.25 cup freshly grated parmesan cheese evenly over the top layer. This creates a golden, crispy crust that adds texture contrast to the creamy interior.
Bake to Golden Perfection
Transfer the assembled baking dish to the preheated oven and bake for 45-50 minutes. The dish is ready when the top is golden brown and bubbly, and a knife inserted into the center comes out clean. The edges should be slightly crisp while the center remains tender—this indicates perfect doneness.
Let the scalloped potatoes rest for 10 minutes before serving. This resting period allows the layers to set and makes slicing easier. Serve warm with a side of steamed green beans or a simple garden salad for a complete comfort meal that brings homey satisfaction to any table.
Pro Tips For Making Campbell'S Soup Scalloped Potatoes And Ham
- Parboil First: DESCRIPTION: Russets stay fluffy when you blanch them in boiling water for 5 minutes before slicing—no more gluey layers. I learned this the hard way after my first batch turned into a sad, mushy mess.
- Drain the Ham: DESCRIPTION: Pat that deli ham very dry before cutting it into strips—wet ham steams instead of crisping. Save yourself from soggy bottoms by using paper towels and pressing hard.
- Layer Cheese Evenly: DESCRIPTION: Sprinkle the cheddar between potato layers, not just on top, or you’ll end up with a cheesy top crust and dry bottom. A little cheese in each layer = perfect melt every bite.
- Bake Covered, Then Uncover: DESCRIPTION: Start with foil on for 20 minutes to steam the potatoes, then remove it for the last 10 minutes—this gives you that golden top without boiling the ham underneath. (Yes, even if you’re impatient like me.)
Perfect pairings for this campbell's soup scalloped potatoes and ham
Classic Side Pairings
A crisp arugula salad with lemon vinaigrette cuts through the richness beautifully. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of sea salt.
The peppery bite refreshes your palate after each creamy bite of scalloped potatoes. For extra heartiness, add ¼ cup shaved Parmesan and ½ cup toasted walnuts for crunch. 🥗
Warm crusty bread or garlic bread is a must—it soaks up every last drop of that cheesy, saucy goodness. I love using a baguette sliced into thick pieces, brushed with garlic butter, and toasted until golden.
For a savory twist, sprinkle with fresh parsley and a pinch of red pepper flakes before serving.
Wine Pairings
A medium-bodied red wine like Pinot Noir or Merlot complements the dish perfectly. The fruity notes of Pinot Noir balance the smoky ham and creamy cheese, while the softer tannins of Merlot won’t overpower the dish. I recommend a 2018 California Pinot Noir from Meiomi—it’s approachable and affordable. 🍷
For white wine lovers, a Chardonnay with subtle oak notes works wonders. Look for a buttery, unoaked Chardonnay like Kendall-Jackson Vintner’s Reserve—it enhances the creamy texture without competing. Avoid overly oaky whites that could clash with the dish’s richness.
Beer Pairings
A light lager or pilsner is ideal for balancing the dish’s richness. I love Heineken or Budweiser Select—their crisp, clean profiles refresh your palate between bites. For a craft option, try a Belgian witbier like Hoegaarden, which adds a citrusy contrast to the savory flavors. 🍺
Avoid heavy stouts or IPAs—they’ll overpower the delicate balance of the scalloped potatoes. Instead, opt for a wheat beer with a hint of spice, like Blue Moon Belgian White. The coriander notes in these beers pair surprisingly well with the ham and cheese.
Unexpected Upgrades
Add a pickled red onion topping for a tangy kick. Thinly slice 1 red onion, soak in ½ cup vinegar, 1 tbsp sugar, and a pinch of salt for 30 minutes. The bright acidity cuts through the richness and adds a restaurant-quality touch. 💫
For a smoky depth, sprinkle ½ tsp smoked paprika over the breadcrumb topping before baking. The subtle smokiness echoes the ham’s flavor and adds an unexpected layer of complexity. If you’re feeling adventurous, drizzle a little hot honey over the top before serving for a sweet-spicy contrast.
Nutrition facts
Frequently asked questions
Can I use a different Campbell's soup flavor?
While cream of mushroom soup is traditional, cream of chicken or even cream of celery soup works beautifully. The key is using a creamy, condensed soup that blends well with the potatoes and ham. For a vegetarian twist, try cream of broccoli soup instead.
How do I prevent the potatoes from getting mushy?
Slice the potatoes ⅛-inch thick and soak them in cold water for 10 minutes before draining. Pat them completely dry to remove excess starch. Also, avoid overmixing the layers—keep them distinct for even cooking. The 375°F oven temperature ensures gentle baking.
Can I make this dish ahead of time?
Yes! Assemble the casserole in a baking dish, cover with foil, and refrigerate overnight. Bake straight from the fridge, adding 10-15 extra minutes to the cooking time. For best texture, serve within 2 days of refrigeration. Freezing isn't recommended, as it can make the potatoes gummy.
What's the secret to a crispy top?
Use a mix of breadcrumbs and parmesan cheese for the topping, and toast the breadcrumbs in a dry pan for 1 minute before sprinkling. Bake until the edges are golden brown, and avoid opening the oven door early—this keeps moisture in for a perfect crust.
Can I make this dish gluten-free?
Yes! Skip the breadcrumbs and use crushed gluten-free crackers or almond flour instead for the topping. Also, check your Campbell's soup label for gluten-free certification. The rest of the recipe is naturally gluten-free.