Crockpot Scalloped Potatoes & Ham


Bobbi Jo Woods Recipe

By Bobbi Jo Woods bwoodzy


Rating:
Serves:
6-8
Prep:
20 Min
Comments:

I tried this recently and found the moisture content wasn't enough to cook the potatoes thoroughly, without adding the milk to the soup. If you don't want to use milk, mix the soup with water. You can even choose to use cream of chicken, cream of onion/potato, or cheddar cheese soup.

I love my mom's scalloped potatoes but I can't stand the shallow dish resulted in cooking in the baking pans, and I was looking for a nice deep dish recipe for my favorite creamy, cheesy potatoes! The crockpot does this wonderfully.

Watch your cooking times. My grandma's old Rival Crockpot takes a bit longer than a newer, non-stick metal one might. A long clean butter knife inserted into the middle, all the way down to the bottom of the dish should come out fairly clean (but probably cheesy!) and not have much resistance when you poke into the potatoes (or when pulling the knife out).

Ingredients

8-10
potatoes, small and whole
2 c
ham
1 medium
onion
2 c
cheddar cheese, shredded
1 can(s)
cream of mushroom soup
1/2 can(s)
milk
3 Tbsp
butter

Directions Step-By-Step

1
Peel, rinse and slice potatoes, dice onion, cube ham and shred cheese, if not already shredded.
2
In a small bowl, combine the condensed soup and milk (I just measure out the milk into the empty soup can) whisking lightly with a fork, until fairly well-blended (a few small lumps is OK).
3
Spray crockpot liner with cooking spray, or grease lightly with oil.
4
Layer one ingredient at a time, starting with potatoes, ham, onion and cheese in a 5-quart slow cooker.
5
Repeat layers until ingredients are used up. Do not mix.
6
When done layering, pour soup mixture over all, then dot with butter.
7
Cook on high for 5 hours or on low for 8-10 hours. Makes 6-8 servings.

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy


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13 Comments

user
TheHilton HenHouse TheHilton_HenHouse
May 20, 2015
I will be trying this recipe today... Have a left over ham and need to use it up. Hubby LOVES scalloped potatoes, so this should do perfectly! BTW: Cassy Cecil: when the recipe stated 1/2 can(s) milk, it did NOT mean evaporated milk! If you had read through the recipe, it was meant that you should use the Empty Soup Can as a Measuring cup for the (regular) milk! However, as was also stated, for those who did not wish to use milk, water was the substitute liquid of choice! I will definitely post the end results!
user
Cassy Cecil Cassy_Cecil
Sep 3, 2014
By canned milk you mean evaporated milk, correct?
user
Carol Deml cjdova
Jan 9, 2014
I cannot for the life of me find my favorite scalloped potato and ham recipe that has horseradish in it. I am going to try your recipe and just add horseradish to the soup to try to get that certain marvelous pep to the flavor that I love so much. Here's to hoping it turns out well!
user
Ericka Willard feistymomma82
Nov 16, 2013
I a def going to try this for Thanksgiving as a side dish, just doubling up on it..thank you!! :)
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David Freise dfrys
Sep 29, 2013
On Mondays we have a call day at work. Myself and the other managers either buy pizza or cook something. This looks and sounds fantastic. I did increase the recipe; and poored a little juice from the ham on it. I will let you know if the sales people like it.