Scalloped Potato Casserole

  • serves 6

Potato Pointers: Baby Potatoes (red or white) are smaller so they cook quickly and don't need to be peeled. The red-skinned variety look great in this dish.

214 Ratings
Directions for: Scalloped Potato Casserole


4 boiler potatoes, thinly sliced

1 cup sliced onions

1 cup sliced mushroom

1 cup sliced ham

½ cup Kraft 100% Parmesan Grated Cheese

2 cup Kraft 3 Cheese Blend Shreds

1 cup milk

1 cup Miracle Whip dressing


1. SLICE potatoes thinly and layer in 9 x 13 inch pan with onions, mushrooms and ham. Sprinkle with Parmesan and some of 3 Cheese Blend Shreds. Repeat layers two more times.

2. MIX milk and Miracle Whip until smooth and pour over potato mixture. Sprinkle with additional Kraft Shreds to cover top.

3. BAKE covered in 450°F oven for 50 minutes or until potatoes are tender. Let stand 5 minutes before serving.

See more: Quick and Easy, Bake, Dinner, From the Kraft Kitchens, Potatoes, North American, Cheese, Casserole, Main


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