The Hungry Canary

Adapted from Ideals Family Cookbook · M. Neacy

Sour Cream Scalloped Potatoes and Ham

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Ingredients

  • 2 slices smoked ham, each ½ inch thick
  • 8 medium potatoes, thinly sliced
  • 1 can condensed cream of mushroom soup (choose wheat-free if needed)
  • 1 cup sour cream
  • 1 tsp salt
  • 1 cup sliced fennel bulb (original: sliced onions)
  • Dash of pepper
  • 1 cup shredded cheddar cheese
  • Butter or other fat, to grease the casserole

Directions

  1. Preheat oven to 325°F. Cut the ham into 8 serving pieces and slice the potatoes thinly.
  2. Combine the condensed cream of mushroom soup, sour cream, salt and pepper in a bowl.
  3. Grease a 3-quart casserole. Arrange alternating layers of ham, potatoes and sliced fennel with the sour cream mixture, distributing the sauce throughout.
  4. Sprinkle the cheddar cheese over the top. Cover the casserole loosely with aluminum foil.
  5. Bake at 325°F for approximately 2½ hours, until potatoes are tender and the casserole is hot throughout. Serves 8.

Cookbook source

“Sour Cream Scalloped Potatoes and Ham,” contributed by M. Neacy to the Ideals Family Cookbook. The original calls for two half-inch-thick slices of smoked ham, eight medium potatoes, one can cream of mushroom soup, one cup sour cream, one teaspoon salt, one cup sliced onions, a dash of pepper, and one cup shredded cheddar cheese. Layer the ingredients in a greased three-quart casserole, cover loosely with foil, and bake at 325°F for 2½ hours. Yield: eight servings.

Hungry Canary substitutions

Onions: Replace the original one cup sliced onions with one cup sliced fennel bulb, which softens and sweetens during baking. Cream of mushroom soup: Choose a wheat-free condensed cream-of-mushroom soup or an equivalent homemade version if avoiding wheat. The original does not state a can size. The potatoes, smoked ham, sour cream and cheddar are preserved from the source.

Cooking note

Slice potatoes thinly and evenly so they cook through during the covered bake. Smoked ham and condensed soup may already be salty, so adjust added salt to taste if needed.