Reduced Fat Scalloped Potatoes and Ham: A Comfort Food Classic, Reimagined

There are certain dishes that just wrap you in a warm hug, a culinary embrace that instantly transports you back to cherished memories. For me, scalloped potatoes have always been one of those dishes. I can vividly recall my grandmother’s kitchen, the air thick with the comforting aroma of bubbling cream and tender potatoes, a Sunday supper staple that never failed to bring smiles to the table. While her original version was undeniably decadent, it also packed a hefty punch of fat. Over the years, I’ve tinkered, experimented, and refined, seeking to capture that same soul-satisfying essence without the excess. This Reduced Fat Scalloped Potatoes and Ham is the culmination of that journey, a dish that proves you don’t have to sacrifice flavor or comfort to make it a little lighter.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour to 1 hour 30 minutes
• Total Time: 1 hour 15 minutes to 1 hour 45 minutes
• Servings: 8
• Yield: 1 (9×13 inch) casserole
• Dietary Type: Reduced Fat

Ingredients

This recipe is wonderfully straightforward, relying on simple, wholesome ingredients to create a symphony of flavor and texture.

• 6-8 medium potatoes, peeled and sliced thinly (about 1/8 inch thick). Yukon Golds or red potatoes work beautifully here, holding their shape without becoming mealy.
• 1 small onion, diced. A yellow or white onion will provide a subtle sweetness and aromatic depth.
• 12 ounces ham, trimmed and diced. Look for a good quality, fully cooked ham. The natural saltiness of the ham is crucial to the dish’s flavor profile.
• 1 (10.75 ounce) can 98% fat-free cream of mushroom soup. This is the key to our reduced-fat sauce, providing creaminess and mushroom flavor without the heavy cream.
• 1 cup milk. Any milk will work, but 2% or skim will best align with the reduced-fat goal.
• 1/8 cup crumbled feta cheese. This adds a delightful tang and a slightly salty bite that complements the ham and potatoes.
• 1 cup shredded reduced-fat sharp cheddar cheese. The sharpness of the cheddar provides a welcome counterpoint to the creamy sauce, and the reduced-fat version keeps things in check.
• Salt and freshly ground black pepper, to taste. Seasoning is paramount; don’t be shy!

Equipment Needed

You won’t need any fancy gadgets for this comforting casserole.

• A large mixing bowl for combining ingredients.
• A 9×13 inch casserole dish for baking.
• Aluminum foil for covering the dish during the initial baking phase.
• An oven preheated to the correct temperature.

Instructions

Crafting this delightful dish is a breeze, a true testament to the beauty of simple, honest cooking.

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This initial high heat helps to ensure the potatoes cook through beautifully.
2. In a large mixing bowl, combine the peeled and thinly sliced potatoes, the diced onion, and the diced ham.
3. Next, add the 1 (10.75 ounce) can of 98% fat-free cream of mushroom soup, the 1 cup of milk, and the 1/8 cup of crumbled feta cheese to the bowl.
4. Gently stir all the ingredients together until they are thoroughly combined. Ensure the potatoes and ham are evenly coated in the creamy mixture. Season with salt and freshly ground black pepper to your liking. Remember that the ham is already salty, so taste before adding too much salt.
5. Transfer the entire mixture from the bowl into your 9×13 inch casserole dish. Spread it out evenly to ensure consistent cooking.
6. Sprinkle the 1 cup of shredded reduced-fat sharp cheddar cheese evenly over the top of the potato and ham mixture.
7. Cover the casserole dish tightly with aluminum foil. This is crucial for the initial baking phase, as it traps steam and helps to cook the potatoes evenly and thoroughly without drying them out.
8. Bake in the preheated oven for 30 minutes.
9. After 30 minutes, carefully remove the aluminum foil. Be mindful of the escaping steam.
10. Continue baking, uncovered, for an additional 30 to 60 minutes. The exact time will depend on your oven and the thickness of your potato slices. You’ll know it’s done when the potatoes are tender when pierced with a fork and the cheese on top is melted, bubbly, and perhaps even starting to turn a lovely golden brown.

Expert Tips & Tricks

Even with a straightforward recipe, a few professional touches can elevate your scalloped potatoes from good to absolutely divine.

• Potato Uniformity is Key: Slicing your potatoes to a consistent thickness, around 1/8 inch, is vital. If some slices are much thicker than others, they won’t cook evenly, leading to a mix of tender and undercooked potatoes. A mandoline slicer can be a great tool for achieving this uniformity, but a sharp knife and a steady hand will also do the trick.
• Don’t Skimp on the Seasoning: While we’re aiming for a reduced-fat version, flavor remains paramount. Taste your potato and ham mixture before adding it to the casserole dish. Adjust the salt and pepper as needed. The cream of mushroom soup and ham provide a salty base, but individual preferences vary.
• The Power of the Uncovered Bake: That final uncovered baking period is where the magic happens. It allows the cheese to melt and get beautifully golden, and the edges of the potatoes to caramelize slightly, adding wonderful depth of flavor and texture. Keep an eye on it during this stage to prevent the cheese from burning.
• Embrace the Rest: Like many baked dishes, scalloped potatoes benefit from a short rest after coming out of the oven. Allowing it to sit, covered loosely, for about 5-10 minutes will help the sauce set slightly and make it easier to serve without it being too runny.

Serving & Storage Suggestions

This Reduced Fat Scalloped Potatoes and Ham is a star in its own right, but it also pairs beautifully with a variety of dishes. Serve it piping hot as a hearty side dish alongside roasted chicken, grilled fish, or a crisp green salad. For a complete, comforting meal, a simple side of steamed green beans or a light vinaigrette salad is perfect.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or cover the casserole dish with foil and reheat in a 350°F (175°C) oven until heated through. Freezing is generally not recommended as the texture of the potatoes can become mushy upon thawing.

Nutritional Information

Here is an estimated nutritional breakdown per serving. Please note that these values are approximate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	239.3	–
Calories from Fat	–	46
Total Fat	5.2 g	7 %
Saturated Fat	2.5 g	12 %
Cholesterol	31.4 mg	10 %
Sodium	782.1 mg	32 %
Total Carbohydrate	30.6 g	10 %
Dietary Fiber	3.6 g	14 %
Sugars	1.8 g	7 %
Protein	17.6 g	35 %

Variations & Substitutions

While this recipe is wonderful as is, feel free to explore these variations to suit your tastes:

• Herbaceous Notes: For an added layer of flavor, consider adding a teaspoon or two of finely chopped fresh chives or parsley to the mixture before baking. A pinch of nutmeg can also add a subtle warmth.
• Vegetable Boost: While not part of the original recipe, you could sauté some finely chopped celery or bell peppers with the onion to incorporate more vegetables.
• Gluten-Free Option: If you need to make this gluten-free, ensure you use a gluten-free cream of mushroom soup substitute, as the original recipe relies on a traditional canned soup.
• Ham Alternatives: While ham is traditional, diced cooked chicken or even crumbled cooked bacon could be interesting, though they would alter the flavor profile significantly.

FAQs

Q: What is the best type of potato to use for scalloped potatoes?
A: Waxy or all-purpose potatoes like Yukon Golds or red potatoes are ideal as they hold their shape well during cooking and don’t become overly mushy.

Q: Can I make this recipe ahead of time?
A: You can assemble the casserole up to the point of baking and refrigerate it. Allow it to come closer to room temperature before baking, and you may need to add a few extra minutes to the covered baking time.

Q: My potatoes are still hard after the recommended cooking time. What should I do?
A: Ensure your potato slices are thin and uniform. If they are still hard, continue baking, covered loosely with foil if the top is browning too quickly, until they are tender.

Q: Is it possible to make this dairy-free?
A: This recipe relies on dairy for creaminess. A dairy-free version would require significant recipe modification, including using a dairy-free soup alternative and plant-based milk and cheese, which would significantly change the flavor and texture.

Q: Why is the initial baking done covered?
A: Covering the casserole dish traps steam, which is essential for cooking the potatoes through evenly and preventing the sauce from drying out before the potatoes are tender.

Final Thoughts

There’s a profound satisfaction in creating a dish that not only delights the palate but also brings a sense of warmth and comfort, especially when you’ve managed to lighten it up without sacrificing an ounce of its inherent deliciousness. This Reduced Fat Scalloped Potatoes and Ham is a testament to that philosophy. It’s a dish that’s perfect for a cozy weeknight dinner, a comforting addition to a holiday spread, or simply a reminder that classic flavors can be enjoyed in new, satisfying ways. I encourage you to give it a try, to taste the balance of tender potatoes, savory ham, and creamy sauce, and to perhaps create your own cherished memories around this reimagined favorite.