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."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
2hrs 30mins
Ingredients:
8
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  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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