Double Potato Scallop

Old-fashioned comfort foods never go out of style. Take these saucy potatoes with ham to your next potluck.


  • 1 cup smoked ham, cubed (8 ounces)
  • 1/3 cup green onions with tops, thinly sliced
  • 1 can (10 3/4 ounces) condensed cream of potato soup
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 large unpeeled potatoes (about 2 pounds)
  • 1/2 cup seasoned croutons


  1. Preheat oven to 350°F. Cube ham and thinly slice green onions with Chef's Knife. In Classic Batter Bowl, combine ham, onions, soup, cream, salt and black pepper using Mix 'N Scraper®; set aside.

  2. Thinly slice potatoes into Batter Bowl using Ultimate Mandoline. Fold potatoes into soup mixture. Pour mixture into Oval Baker; cover with aluminum foil.

  3. Bake 50 minutes. Remove foil. Using Rotary Grater, grate croutons over potatoes. Return to oven. Continue baking, uncovered, 15-20 minutes or until potatoes are tender.


  •  6
    6  servings

Nutrients per serving:

Calories 280, Fat 11 g, Sodium 1060 mg, Dietary Fiber 3 g

Cook's Tips:

Use leftover ham, deli ham or a ham steak for this casserole. Even turkey ham is a fine choice.

Use the Vegetable Peeler to peel potatoes for this dish, if you prefer.

You'll find a big advantage to using stoneware is that it retains heat after baking. Our attractive Oval Baker, made of glazed stoneware, will keep these potatoes warm on the potluck table for a long time.

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