Angie's StoryI grew up loving scalloped potatoes and ham. I have a basic version similar to what Mom made.
I have also included my kicked up creamier version which uses evaporated milk. The evaporated milk gives it a sweeter taste that goes well with the ham.
idaho potatoes; peeled
pkg diced ham, or cut your own
chopped onion (i use frozen-no more tears!!)
campbell's cheddar cheese soup
cream of mushroom soup, light
1 /2 c
cheddar cheese, shredded
dry mustard and white pepper
KICKED UP CREAMY VERSION
butter or margarine
Find more recipes at goboldwithbutter.com
fat free evaporated milk
1-1 1/2 c
shredded swiss cheese
paprika, just a sprinkle
1Regular version: In a large bowl mix the two soups and feel free to add a tiny splash of milk, then add the onion, hams and seasonings. slice the potatoes in half and then into slices; add to soup and mix well. Put into the crock, and add a sprinkle of paprika. Cook on high 4 hours or low 7-8 hours. Sprinkle the cheddar on top during last 10 min.
2Kicked up version: Place peeled potatoes in a bowl of water. melt the butter over med-high heat, cook and stir a few mins. then whisk in the flour and stir. add 1 cup of the evap milk and stir over med high heat until bubbly and thichened; you may need the whole can.
3Stir in the cheddar soup, swiss and cheddar cheese and seasonings, stir till melted and creamy. (You will not use the mushroom soup in this version :)
4Slice potatoes in half and then into slices. Place in a large bowl, along with onions and ham; mix well. Place in crock and cook the same as regular version. Let stand 10 min prior to serving.
5Some people like to layer the ingredients, instead of mixing in a bowl. I like it all mixed so the flavors marry. Use your preference!