I’m going way back to my childhood when sour cream and onion potato chips were my jam! I also really loved scalloped potatoes that my mom used to make growing up. I suddenly had the idea to turn my favorite childhood chips into the scalloped potato version! The key to the best scalloped potatoes are the type of potatoes you used. I swear, buy Yukon Gold potatoes for the buttery, silky texture. They really go perfectly with the essence that is a scalloped potato.

FUN FACT: The word “scalloped” originates from the English word “callops”, which means thinly sliced meat!

FUN FACT: What is the difference between a YAM and a SWEET POTATO?  A true yam is actually very dry, has dark skin and white flesh.  While a sweet potato is from a different family with sweet and softer flesh, and different variations of colors.  The yummy “yams”we are used to in the U.S. are sweet potatoes in syrup!
Sour Cream and Onion Scalloped Potatoes
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Servings
10 servings
Cook Time
1 hr
Servings
10 servings
Cook Time
1 hr
Sour Cream and Onion Scalloped Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
10 servings
Cook Time
1 hr
Servings
10 servings
Cook Time
1 hr
Ingredients
Servings: servings
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Instructions
  1. Peel and thinly slice potatoes. Place in baking dish sprayed with nonstick spray. Add salt and pepper.
  2. In a separate mixing bowl, stir sour cream, cream cheese and 2 cups white cheddar.
  3. Wash and chop scallions. Rip apart the prosciutto into small pieces.
  4. Gently fold in scallions and prosciutto into cream cheese mixture and then stir into potatoes until fully incorporated. To thin out mixture a bit, add up to ¼ cup milk.
  5. Bake at 400 degrees for an hour, stirring once or twice. When potatoes can be pierced easily with a fork and are golden on the edges they are done! Sprinkle with a bit more chopped scallions and serve!