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BREAKSTONE'S Sour Cream Scalloped Potatoes

BREAKSTONE'S Sour Cream Scalloped Potatoes

  • Prep

    30 m
  • Ready In

    1 h
BREAKSTONE'S

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 {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

CLARISSEGIBSON
46

CLARISSEGIBSON

4/20/2009

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

4/14/2009

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

5/5/2009

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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