Scalloped Potato's

"I was thumbing through the family cookbook and found a couple variations for scalloped potato's..I referred to both recipes and tweek'ed it a bit. This is a large recipe that I use for party's as a dish to pass, etc. But can be easily scaled down. I prefer to leave the skins on, but it's up to you, tastes great either way."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
2hrs 30mins




  • combine cream cheese, broth and milk in saucepan and heat to a boil, stirring constantly. remove from heat when cream cheese is melted.
  • reserve 1/4 of bacon.
  • In a large size baking or casserole dish, layer half each of potato's, onions, ham, bacon, and 3/4 cup cheddar, repeat and top with the sauce, cover with oven safe lid, or foil.
  • bake at 350 degrees for 1-1/2 -2 hours or until potato's are fork tender.
  • remove cover, top with remaining cheddar cheese and remaining bacon and bake an additional 10-15 minutes until cheese is melted and browned to perfection.

Questions & Replies

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  1. Actually made this for a neighbor couple to take to a potluck here in our mobile home park (she'd hurt her hand the other day & won't be able to use it much for about a week), so some of the neighbors have been helping her out! Anyway, the recipe was made as given, & was one very popular dish on the serving table! I was near the end of the line & there was hardly any of it left, so I figure that rates it at the top! I'll certainly be making this again, for sure! Thanks for sharing the recipe! [Made & reviewed in Zaar Stars recipe tag]
  2. I made half the recipe, skipped the bacon but used the ham. I liked the add-in of cream cheese and no flour. This was served with a green salad to make a complete meal. Thanks for posting Uncle 12. Made for Pick A Chef Spring 2011.
  3. For a healthier version of my usual potatoe bake (full of cream, milk and cheese) this was quite good. I scaled back to 6 serves which was more than adequate as a side for 4 with about 1 serve left (which the DM has claimed). Due to allergy issues I used spring onion/scallion in place of the onion using mainly the green part and used just under 1/2lb of bacon and no ham but did put a lot more cheese than the 1/3 cup called in the scaled down recipe (about 3/4 cup). In the initial bake at 170C fan forced oven the potatoes were tender at 1 1/4 (I did use a large square corning ware dish) and then about 15 minutes to melt the cheese. Also initially I was concerned there would not be enough liquid to cook the potatoes and how thin it was (not what I was used to) but it did well though there is very little sauce left. I also used a low fat cream cheese which I mixed some fresh garlic chives through. Thank you Uncle 12, made for New Kid on the Block.
  4. I don't want to rate this poorly because I think that the problem was my fault. However, I thought I'd share my experience to help others avoid what happened to my total disaster! I did not have the spreadable chive cream cheese so I used a box of cream cheese and added dried chives and onion. I also used low fat half and half. I did everything else as directed. My cream cheese never melted even after several minutes of boiling. When I poured it over the top of the casserole I got clumps of cream cheese on the top. It baked up into a strange ugly mess. We threw out the whole thing. I don't know if any of this does make a difference but I wanted to save another in case they try my substitutions too. I'll probably try again some time cause I love love love ham and potatoes.



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