Skip to content
Ingredients
- 6-8 potatoes, peeled and thinly sliced
- 1 can cream of mushroom soup (10.5 oz)
- 1 can evaporated milk (12 oz)
- 1 can corn (15.25 oz)
- 2 1/2 cups Colby jack cheese or any cheese you desire, divided
- 1 cup diced leftover ham (or as much as you’d like)
- 1/3 cup diced onions (optional)
- salt and pepper, to taste
How To Make after easter scalloped potatoes and ham
Step 1Peel and thinly slice potatoes. Not too thin, but if they are too thick it takes forever to cook. Make sure to rinse after slicing.
Step 2Mix cream of mushroom soup, evaporated milk, corn, salt, pepper, ham, 1 1/2 cups of cheese, and onions if using.
Step 3Mix the soup mixture with the potatoes and pour into a 9×13 pan.
Step 4Cover with foil.
Step 5Bake at 350 degrees for about 1 hour or until the potatoes are tender.
Step 6Uncover and top with cheese. Bake for another 10 – 15 minutes or until the cheese is melted. Serve with dinner rolls or bread and butter.
