I know what you’re thinking. You’ve seen complicated French recipes for scalloped potatoes that take hours to prepare with sauces and layering and fussing…and enough pots and pans to choke a horse. But MY version is just as delicious and it takes about five minutes to prepare! Seriously! Five minutes! (Maybe ten minutes if you’re slow at slicing potatoes.)
Want to know my secret?
A simple can of cream of chicken soup!
Here is my “recipe”…
- PREHEAT OVEN TO 375 or 400 DEGREES
- Grab a large mixing bowl.
- Dump in the undiluted can of Cream of Chicken Soup
- Fill the empty soup can with milk (I use whole milk) and pour into the bowl and mix well.
- Dice one large onion into the bowl.
- Peel and slice 6 to 10 potatoes into the bowl.
- Chop some ham into bite size pieces (as much as you like) and add to the bowl.
- Add salt and pepper to taste.
- Add some minced fresh parsley.
- Stir all together.
- Place in a casserole dish that has been sprayed with cooking spray.
- Cover with foil and bake until potatoes are cooked through…usually about an hour.
- Remove from oven and let sit for a few minutes to firm up…then serve!
I usually take the foil off of the casserole dish about halfway through the cooking time so the top can brown. And sometimes I sprinkle some Parmesan Cheese on top for added flavor. And I always add some more fresh parsley before serving. If you don’t have fresh parsley you can simply add a sprinkle of dried parsley from your cupboard.
I usually buy a thick slice of ham for this dish, but I’ve also just used deli ham. It’s ALL good. Whatever floats your boat!
You can whip up a tossed salad while the casserole bakes and you’ve got the whole meal ready in no time.
Like I said, this scalloped potato “recipe” is meant to be tweaked to your liking, and I can’t wait for you all to try it the next time you’re craving comfort food. Our grandkids love it, and who doesn’t love a dish that is so simple to make!
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