New-Look Scalloped Potatoes and Ham

Recipe by Kraft

Prep Time

30
min.

Total Time

1
hr.

Servings

16 servings, about 1 cup each

Explore how we made scalloped potatoes and ham a Healthy Living recipe. Our New-Look Scalloped Potatoes and Ham is a smart take on a favorite comfort food.

What You Need

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4-1/2 lb. red potatoes (about 14), cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
3/4 lb. (12 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped
4 green onions, sliced
1/4 cup KRAFT Grated Parmesan Cheese

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Make It

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Heat oven to 350°F.
Cook potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.
Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
Bake 30 min. or until heated through.

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Kitchen Tips
Nutrition

Makeover - How We Did It

By preparing this tasty casserole with BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream and 2% Milk VELVEETA instead of the full-fat products, you'll save 40 calories and 7.5g of fat, including 4g of saturated fat, per serving.

Purchasing Potatoes

Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.

Servings

16 servings, about 1 cup each

Healthy Living

Good source of calcium
Good source of vitamin A or C
Generally Nutritious
Diabetes Center

Diabetes Center

Carb Choices: 2 Carb Choice

Diet Exchange

2 Starch
1 Meat (L)

Nutrition Bonus

Help your family eat right with this made-over comfort-food classic. We used mashed potatoes instead of whipping cream to give this dish its creamy texture. And as a bonus, the potatoes provide a good source of vitamin C and the VELVEETA provides a good source of calcium.

Nutritional Information

Serving Size 16 servings, about 1 cup each
AMOUNT PER SERVING
Calories	190

Total fat	3.5g
Saturated fat	2g
Cholesterol	20mg
Sodium	550mg
Carbohydrate	28g
Dietary fiber	2g
Sugars	5g
Protein	11g
% Daily Value
Vitamin A	10 %DV
Vitamin C	10 %DV
Calcium	20 %DV
Iron	6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by mamajo5 from I haven't made this recipe, but a note to A Cook, I don't know what soup recipe you are talking... I haven't made this recipe, but a note to A Cook, I don't know what soup recipe you are talking about, but for years (even before it was ever printed on Cambell's soup label) I have added Cheddar Cheese soup mixed with about 1/2 can of milk to my scalloped potatoes and ham. I just layer my potatoes, then onions, ham, and soup mixture, plus any spices I may add (salt, pepper, galic powder, maybe a little basil) and bake until potatoes are tender. Oh, and I use food processor to slice potatoes and onions. Hope this helps. My own opinion on the velveeta, I love velveeta, so I think this recipe would be good.

Date published: 2006-01-07

Rated 5 out of 5 by suzmuffin from These are so good! These are so good! The best scalloped potatoes I remember ever having. I think this is one of Kraft's best recipes, and I've made dozens of Kraft recipes. This recipe makes a lot of food, so it's great for company or a big family. And if you have a small family, it'll last a few days, so you won't have to cook again for that time. I cooked the potatoes for the full 12 minutes because there were so many, but I think I will try the 10 minutes next time because they were softer than I expected. Of course, part of it might be the ripeness of the potatoes, so it will be different every time.

Date published: 2005-04-22

Rated 5 out of 5 by shadaram from This is an excellent way to use leftover ham. This is an excellent way to use leftover ham. My entire family enjoyed the dish, including my picky 6 year old. The second time I made this I did modify it a bit. I add a few tbsp. of fresh chives and about 1/8tsp of pepper. I also only mashed about 1/4th of the potatoes, and I didn't mash them completely. Also, we aren't huge velveeta fans, so I substituted 3 cups of Kraft triple cheddar cheese with a touch of Philadelphia. It was a little less creamy, but not enough to complain, and we liked the flavor better. We will be making this again!

Date published: 2013-04-12

Rated 5 out of 5 by LaLaMichelle from Loved it! Loved it! I made a few mods based on some of the reviews and I think it came out delightful!!! I added black pepper, Lawry's seasoning salt and garlic salt to half of the sour cream, added approximately half of the potatoes and mashed. Then I added the rest of the sour cream with another liberal sprinkling of the pepper and 2 salts. We added in the velveeta and ham and then the rest of the potatoes. Spread it in the pan, sprinkled with a little table salt and more pepper and then topped with the parmesan. It was A-mazing!!!!

Date published: 2012-10-13

Rated 5 out of 5 by mfdbattchf14 from HUGE, HUGE hit when my wife made it. HUGE, HUGE hit when my wife made it. Yes, this is actually a review by a husband. My son and I are big time potato eaters. Baked, scalloped, fried , french fries, tater tots, etc. My wife found this recipe on Kraft and decided to make it. It was literally eaten up the first time with hardly any leftovers. She has since made it for other dinner events with just the same results. She does do one thing different from the recipe, she does not add the green onions as I am allergic to them.

Date published: 2010-01-02

Rated 4 out of 5 by Mirage3D from Made this last night and LOVED IT! Made this last night and LOVED IT! Beware that it is a lot of prep work but very worth it in the end. Also beware that it has a very rich taste. I mashed slightly less than 3/4 of the potatoes as I wanted to preserve the scalloped potato "feel"; and when I mashed them I left them creamy but lumpy to preserve some of the texture also. I took the suggestions and added some shredded cheese on top as well. We are a family of four and had plenty of leftovers. Definitely a thumbs up for me!

Date published: 2011-05-16

Rated 4 out of 5 by meganrae01 from We loved this recipe. We loved this recipe. It does take a little longer than I expected for prep work but is well worth it. I doubled the amount of ham in the recipe and would recommend others do so too. I choopped up 2 fresh jalapenos that I had sitting around and tossed them in before putting it in the oven, it gave it a nice flavor and a little extra kick. It makes a large amount of food and it's so filling and rich, I can see how this would be great for a large family. We'll definetly make this again.

Date published: 2011-10-04

Rated 5 out of 5 by AmandaWheeler from This was so good! This was so good! I did modify it slightly. Instead of mashing the potatoes I left them traditionally sliced and then carefully stirred in the other ingredients. I did boil the potatoes for 5-6 min. before mixing them with the other ingredients and then putting the whole thing in the oven. Overall, this recipe is great! ... and low fat with the light cheese and fat free sour cream. We will surely make this recipe again.

Date published: 2005-12-27