BREAKSTONE'S Sour Cream Scalloped Potatoes

BREAKSTONE'S Sour Cream Scalloped Potatoes

38 Reviews 6 Pics
  • Prep

    30 m
  • Ready In

    1 h
Recipe by  BREAKSTONE'S

“Two kinds of cheese, sour cream and green onions make these scalloped potatoes with ham a quick, creamy side dish for a large crowd.”

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Ingredients

Adjust Servings

Original recipe yields 16 1-cup servings

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Directions

  1. Heat oven to 350 degrees F. Cook potatoes in boiling water in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Add remaining potato slices; stir gently.
  2. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
  3. Bake 30 minutes or until heated through.

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Reviews (38)

Rate This Recipe
CLARISSEGIBSON
46

CLARISSEGIBSON

Yum!! I didn't have red potatoes so used russets, shredded cheddar cheese(no Velveeta in the house either) and left out the ham to use for a side dish with my baked ham. It is delicious and my family loved it.

Jessica Boisvert
32

Jessica Boisvert

I made these for Easter. These were fantastic. I substituted cubed cheese for cheddar cheese soup, added some bacon, and added half & half. Left the ham out b/c we had a whole ham. Everyone loved them. Par boiling the potatoes definitely helps them along in the cooking process!

Rebecca MacNeill
26

Rebecca MacNeill

My family loved this and it was easy. Be careful to cook your potatoes just right. I had some that were thicker and not quite done for my taste.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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