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Crockpot Scalloped Potatoes and Ham

User Rating 5 Star Rating (1 Review)

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Scalloped potatoes with ham, cooked in the slow cooker.

Ingredients:

  • 3 pounds potatoes peeled and sliced
  • 1 cup chopped onion
  • 1 cup shredded Cheddar cheese
  • 1 cup cooked diced ham
  • 1 can (10 3/4 oz) cream of mushroom soup or cream of celery soup
  • 1/2 cup water

Preparation:

Combine potatoes, onion, cheese and ham in slow cooker. In small bowl, combine condensed soup & water; pour over potato mixture in slow cooker. Cover and cook on HIGH for 4 hours, or until potatoes are tender. Gently stir just before serving. Makes 6 servings. More Scalloped Potatoes
Scalloped Potatoes with Ham
Scalloped Potatoes with Ham II
Scalloped Potatoes with Cheese
Scalloped Potatoes with Onions
Beverly's Crockpot Scalloped Potatoes
Cheddar Scalloped Potatoes
Easy Scalloped Potatoes
Scalloped Potatoes with Leeks
Scalloped Potatoes with Ham III

Ham Recipes Index
Main Dish Casseroles

Scalloped Potatoes
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Potato Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
I had to substitute many things, yet still DELISH!, Member salubriousbunny

I'm allergic to gluten and soy, so I have yet to personally see a can of cream of mushroom soup that I can consume. Meaning of course, I didn't have this on hand. I looked up a cream soup recipe, but it called for dry milk, which I also didn't have. Then, once I was making it, I discovered I was out of cheddar cheese! Here's what I did, and was still delicious: 1. Reconstituted dried matsutake mushrooms in a cast iron pan in water. 2. Made a faux-roux in a crock-pot on fairly high heat - a. 1 Tbsp butter melted, then b. stirred in 5 Tbsp cornstarch still lightly golden, then c. poured in 1/4 cup of white wine (chardonnay) d. then added 1/2 cup of buttermilk *powder* stirring fast, then e. poured in 1 1/4 cup of water slowly; 3. Then added herbs - 1/8 tsp of thyme, 1/16 tsp each of oregano, marjoram, basil, and a dash of black pepper 4. Then added mushrooms + mushroom water (at least 1 cup total, as needed) 5. Substituted 6 oz cream cheese + 1/4 cup of parmesean, stirred in to start melting 6. Added approx. 3 lbs (a very large bowl) of cubed potatoes (tip: start to prep potatoes at beginning, but keep soaking in cold water til ready to add to avoid browning) and 7. add 1 cup of diced cooked ham. Cooked on HIGH (about 400 F) for 1 hr, discovered too high, turned down to 350, added a splash more water, and was done within 2 hrs. I would probably cook at a lower temp for longer next time - perhaps start at 350 for 1 hr, then 300 for rest. It really depends on how many potatoes & how much water you add. I went shopping while this cooked and when I came home and tasted it, I added the following sauteed veggies: shittake mushrooms, kale (incl. stem), red bell pepper. Absolutely delicious! I definitely would still add some cheddar cheese if you have it, but cream cheese gives it such a nuanced rich flavor. Very elegant for comfort food. Also thinking that with the red and green veggies, plus a wintery dish, would make this a great christmas or winter-party seasonal dish to bring to family or friends. Serve with a fruit salad and a green salad. Nummy!

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