Cheesy Scalloped Potatoes with Ham, and a Blog Spotlight

It has been a couple months since I have done a Blog Spotlight. If you dont know what a blog spotlight is just click here to read all about it. Today, I am featuring Tanya from Sunday Baker . Congratulations Tanya! I am shining the spotlight on your blog. I found Tanya's site awhile back and I am a daily reader of the Sunday Baker. Tanya's blog is so warm and inviting, I love everything about it. She reminds me of myself in a lot of ways. We both love to cook and love our home and everything about it. Sometimes there is no other place I would rather be then in my home cooking something wonderful. I made her Cheesy Scalloped Potatoes with Ham the other night and they were a huge hit. This dish will definitely be on our dinner rotation anytime we have leftover ham.

Tanya has a lot of great recipes to try, there are still a bunch that I personally want to try out. I am dying to make her Chicken Pot Pie’s they have a cream cheese crust so, I know it has got to be good. She has some yummy cookies called Puddles of Yum. They look so chocolaty and delicious, but don't take my word for it. If you haven't checked out the Sunday Baker, please stop by and pay her a visit. Tanya has a beautiful site with great recipes. Below you will find the recipe and directions for the wonderful Cheesy Scalloped Potatoes with Ham that I made.

These are the ingredients you will need: Russet Potatoes, Chopped Onion, Cream of Mushroom Soup, Cubed or Chopped Ham and Sour Cream.

Peel and wash the potatoes. Slice them as thin as you can get them. If you slice them thick, they will take much longer to bake.

Chop the onion finely,

Next, mix together the soup, cheese, and sour cream.

mix together well. Add in the potatoes and mix.


Pour into a well-greased casserole dish.


Bake, covered, in a 350 preheated oven for one hour.


while the potatoes bake chop up the ham and set aside. Remove dish from oven and add the ham, mixing well. Potatoes will start to really stick, so make sure to scrape them from the sides at this time as well. Cover and put back in the oven for 30-60 more minutes, or until potatoes are soft.

Remove from the oven let cool and serve

Cheesy Scalloped Potatoes & Ham

5 cups peeled russet potatoes, sliced thinly
1 cup chopped onion
1 can cream of mushroom soup
3/4 cup. sour cream
1 1/2 cup shredded cheddar cheese
1 lb. chopped ham

Peel and wash the potatoes. Slice them as thin as you can get them. If you slice them thick, they will take much longer to bake and nothing is worse than a crunchy potato. Next, mix together the soup, cheese, and sour cream. Chop the onion finely. Mix together well. Add in the potatoes and mix. Pour into a well-greased casserole dish. Bake, covered, in a 350 preheated oven for one hour. In the meantime, chop your ham.Remove dish from oven and add the ham, mixing well. Potatoes will start to really stick, so make sure to scrape them from the sides at this time as well. Cover and put back in the oven for 30-60 more minutes, or until potatoes are soft. Remove from the oven.

Recipe courtesy of Sunday Baker

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