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Nutrition Facts
Serving Size 1 (547g) Recipe makes 6 servings The following items or measurements are not included below: Mrs. Dash table blend seasoning
Calories 624
Calories from Fat 265		(42%)
Amount Per Serving		%DV
	Total Fat 29.5g	45%
	Saturated Fat 18.8g	93%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 1318mg		54%
Potassium 1693mg		48%
Total Carbohydrate 68.2g		22%
	Dietary Fiber 6.8g	27%
	Sugars 8.7g
Protein 23.5g		47%
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Flavorful Potatoes Ham Scallops

Recipe #377840 | 1¾ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #393272
Jun 20, 2009

This potatoe dish is made with simple ingredients but full of flavors. A type of dish good on it's own or main dish with a salad. Potatoes, ham, cheese, and oh...lots of cheese...after a long day of working and taking care of my boys...this is the dish to feed hungry mouths. The results won't be disappointing! I came up with the recipe because I wanted something simple but full with flavors and feed a lot of people. NOTE: You will notice I did not add salt because the ham and cheese already have salt. If salt is added – the dish may be too salty at the end.

SERVES 6 -8 (change servings and units)

Ingredients

8-10 idaho potatoes, thinly sliced
3 tablespoons all-purpose flour
1 1/2 cups milk (I used 2% low-fat)
1 pint half-and-half cream
1 (10 1/2 ounce) can Campbell's cheddar cheese soup
1/4 teaspoon black pepper
1 teaspoon Mrs. Dash table blend seasoning
ham slices, chopped to small pieces (8 oz)
1 package kraft's Velveeta cheese (pre-package)
4 green onions
I Can't Believe It's Not Butter

Directions

1
Preheat oven. Baking temperature is 450 degree.
2
Slice potatoes and put into big bowl. Add sliced ham to potatoes and set aside.
3
Sliced green onions: Option: I use to add for color and fragrance.
4
Cut cheese into 2 halves. Dice 1/2-cheese block into smaller chunks to use for sauce; Dice 1/2-cheese block to use for potatoes mixture.
5
Mix Half & Half (use whole carton), milk, flour and stir to blend (blend well to avoid lumps).
6
Pour milk mixture into a non-stick pot.
7
Add cheddar cheese soup (use whole can) to milk mixture and stir.
8
Add black pepper and Mrs. Dash seasoning.
9
Bring to a slight boil (stir constantly to avoid clumps and cheese from burning at bottom).
10
Once, come to slight boil, turn off heat.
11
Add green onions and ½ block of the Velveeta Cheese (break cheese to smaller pieces - easier to melt) to milk mixture.
12
Stir until cheese melts (it is ok if cheese is still lumpy).
13
Pour mixture into potatoes and ham bowl. Stir so liquid cover potatoes.
14
Pour ½ of mixture into baking pan (13x9 or I use Lasagna baking pan). Sprinkle a couple handful of the diced cheese onto potatoes. Top with remainder potatoes mixture and finish with more diced cheese.
15
Cover baking dish loosely with alumni foil and back 450 for 1 hr 15 min (depending on the your oven temperature – may need less or more time).
16
Take out of oven and spoon 3-4 tablespoon of' 'I cant believe it's not butter' or butter of your choice to dish.
17
Let sit and cool 15-30 min before eating. This allows the sauce to thicken. Can eat right away but sauce will be running. The longer it sits, the more thicker sauce becomes.