Campbell's Scalloped Potatoes and Ham Recipe: Creamy Layers With Smoky Ham Flavor

This Campbell's scalloped potatoes and ham recipe delivers the comfort of classic comfort food with a creamy, smoky depth that feels like a hug from your grandma's kitchen. The secret lies in that perfect balance of Campbell's condensed soup—rich and velvety—layered with tender ham and crispy potato slices.

I've perfected this technique over years of holiday cooking, ensuring every bite has that signature creamy texture without being overly heavy.

The beauty of this dish is how simple ingredients transform into something restaurant-worthy with just a few key steps. You'll need minimal prep time—about 20 minutes—and then let the oven work its magic for 45 minutes.

The ham adds that essential smoky flavor, while the Campbell's soup creates the signature creamy sauce that binds everything together. It's the kind of side dish that disappears faster than you can say "seconds, please."

What you'll end up with is a casserole dish that's creamy yet not too heavy, with perfectly tender potatoes and crispy edges. The ham flavor infuses every layer, creating a rich, savory profile that pairs beautifully with roasted meats or as a standalone main.

The best part? It reheats perfectly for leftovers, making it ideal for meal prep or holiday gatherings.

For extra depth, consider adding a sprinkle of cheddar cheese on top before baking or finishing with fresh parsley for a pop of color. This recipe is versatile enough to adapt to your taste while keeping that classic scalloped potatoes feel. Let's get started on creating this comforting classic.

Ingredients for campbell's scalloped potatoes and ham

Six simple ingredients create this creamy, smoky masterpiece—no fancy prep needed.

The potatoes are the star, so pick Russets—they're starchy and slice thinly for that perfect creamy texture. I always grab the 3 lb bag at Walmart because it's cheaper and lasts longer. Peel them first (the skins can get gummy) and slice them paper-thin with a mandoline—about 1/8-inch thick. If you don't have one, a sharp knife works, but it'll take longer. The ham? Black Forest or honey-glazed adds that smoky sweetness that makes this dish sing. Look for pre-sliced packs at Kroger or Costco for convenience.

No Campbell's Cream of Mushroom Soup? Substitute with cream of chicken soup—it's almost identical in texture. The butter and heavy cream can be swapped for half-and-half if you're watching fat, but trust me on the full-fat version for that rich, velvety finish. Fresh parsley is ideal, but dried parsley at one-third the amount works in a pinch. For extra depth, add a pinch of smoked paprika to the soup mixture—it mimics the ham's smokiness. The flour is just for thickening, so don't skip it unless you want a runnier sauce.

This casserole reheats beautifully—just cover with foil and warm in the oven for 15-20 minutes. It keeps for 4-5 days in the fridge, but honestly, it disappears faster than that. For meal prep, assemble it in a baking dish, cover tightly, and refrigerate. Bake straight from the fridge (add 10 minutes to the cooking time) so it's ready when you need it. The leftovers? Even better the next day—everything melds together perfectly.

Step-by-step instructions for creamy scalloped potatoes with ham

Here's how to build layers of tender potatoes, smoky ham, and rich cream sauce for maximum comfort.

Start by peeling and thinly slicing the 3 lb russet potatoes into ⅛-inch thick rounds. I use a mandoline for even slices, but a sharp knife works too. Soak the slices in cold water for 10 minutes to remove excess starch, then drain well and pat dry with paper towels. This prevents a gummy texture in your finished dish.

In a medium saucepan, melt the 0.5 cup butter over medium heat. Whisk in the 2 tbsp all-purpose flour and cook for 1-2 minutes until bubbly. Slowly pour in the 0.5 cup milk while whisking constantly to avoid lumps. Add the 2 cans Campbell's Cream of Mushroom Soup, 0.5 cup heavy cream, 1 tsp salt, and 0.5 tsp black pepper. Bring to a gentle simmer and cook for 3-4 minutes until thickened. Remove from heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth. This sauce will form the creamy base between your potato layers.

Preheat your oven to 375°F. In a 9x13-inch baking dish, spread a thin layer of the cheese sauce on the bottom. Arrange a single layer of potato slices on top, slightly overlapping them. Sprinkle with ⅓ of the minced garlic cloves and ⅓ of the remaining shredded cheddar cheese. Then layer ⅓ of the thinly sliced black forest ham evenly over the potatoes.

Repeat this process two more times, ending with a final layer of potatoes, cheese, and ham. The top layer should be potatoes with the remaining cheese sprinkled on top. Press down gently on each layer to ensure good contact between slices. This layering technique ensures every bite gets that perfect combination of creamy sauce and smoky ham flavor.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This initial covered baking allows the potatoes to soften without drying out. After 45 minutes, remove the foil and bake uncovered for another 15-20 minutes until the top is golden brown and bubbly. You'll know it's ready when the edges look crispy and the cheese on top has developed a beautiful golden crust.

I like to give the dish a final check by gently shaking the baking dish—if it jiggles slightly, it's ready. The internal temperature should reach 200°F when measured in the center of the potatoes. Let it rest for 10 minutes before serving to allow the layers to set and the flavors to meld together perfectly.

While the dish rests, chop the 0.25 cup fresh parsley finely and sprinkle it evenly over the top. The parsley adds a fresh contrast to the rich, creamy layers and makes the dish look beautifully finished. Serve immediately with a side of steamed green beans or a simple garden salad to balance the richness.

This dish tastes even better the next day, so consider making it ahead and reheating in the oven at 350°F until warmed through. The flavors develop and intensify as it sits, making each bite even more comforting. Enjoy your creamy, smoky scalloped potatoes with ham!

Essential equipment for this recipe

Baking Dish Essentials

You'll need a 9x13-inch baking dish for this recipe—it's the perfect size for even cooking and easy serving. I recommend using a glass or ceramic dish because they distribute heat more evenly than metal.

If you don't have one, a 9x13-inch metal baking pan will work, but watch for browning on the edges. For extra crispiness, I like to use a dark-colored baking dish—it helps create that beautiful golden crust on top. 🔥

Mandoline Slicer

A mandoline slicer is my secret weapon for achieving those perfect ⅛-inch thick potato slices—it ensures even layers that cook uniformly. If you don't own one, a sharp chef's knife and steady hand will work, but expect uneven slices.

For best results, chill the potatoes for 30 minutes before slicing to prevent them from sticking. I use the OXO Good Grips mandoline—it's affordable and safe to use. 🥔

Mixing Bowls

Invest in a set of nested mixing bowls in different sizes to streamline prep. I use a medium bowl for soaking the potato slices and a large bowl for mixing the cheese sauce.

A small bowl comes in handy for mincing garlic and measuring spices. Stainless steel bowls are my go-to because they're durable and easy to clean, but glass bowls work too. 🥫

Whisk and Spatula

A balloon whisk is essential for creating that smooth, lump-free cheese sauce. I also reach for a heat-resistant silicone spatula to scrape the bottom of the saucepan while cooking.

A rubber spatula works for folding in the cheese at the end. Avoid metal utensils when stirring the sauce—plastic or silicone won't scratch your non-stick pan. 🍲

Measuring Tools

Precision matters when measuring ingredients like Campbell's soup and heavy cream. I use a liquid measuring cup for the soup and cream, and a dry measuring cups and spoons set for the flour, cheese, and spices.

A kitchen scale isn't necessary, but it's helpful if you want to get fancy with exact measurements. For the ham, I use a food scale to portion out ⅓ of the total weight for each layer. 📏

Aluminum Foil

Heavy-duty aluminum foil is a game-changer for this recipe—it traps steam during the initial 45-minute baking phase, ensuring tender potatoes. I use Reynolds Wrap because it's sturdy and sticks well to the baking dish.

For extra insurance, double-layer the foil if your dish has high edges. After removing the foil, the dish develops that gorgeous golden crust. ❄️

Frequently asked questions