SCALLOPED POTATOES AND HAM
Scalloped potatoes and ham with cheese made from your crockpot.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 10
Calories: 321kcal
3 to 4 lbs Yukon Gold Potatoes peeled and thinly sliced
1 large white onion peeled and thinly sliced
1/4 cup flour
1 lb cooked ham coarsely diced
8 oz cheddar cheese shredded
8 oz cream cheese in small chunks
1 family size can cream of mushroom soup
1 cup milk
kosher salt and black pepper
Italian parsley for garnish optional
Turn slow cooker to high setting.
Spray inside of crock with non-stick spray.
Combine soup and milk in small bowl, stir to thoroughly combine, set aside.
Place layer of potatoes on bottom of crock, top with a layer of onions, salt and pepper, followed by a thinly sprinkled layer of flour.
Evenly distribute a few chunks of ham, followed by a layer of shredded cheese.
Repeat process, adding some of the chunks of cream cheese throughout.
At halfway point, evenly distribute 1/2 of milk and soup mixture on top of contents. Reserve remaining amount.
Continue layering process and evenly distribute remaining milk and soup mixture at the end, top with a final layer of shredded cheese.
Cover and cook for 6 to 8 hours. Remove cover during last half hour or so, if necessary, to reduce liquid.
Garnish with optional parsley, if desired. Serve and enjoy!
Scalloped potatoes and ham with cheese made from your crockpot.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 10
Calories: 321kcal
3 to 4 lbs Yukon Gold Potatoes peeled and thinly sliced
1 large white onion peeled and thinly sliced
1/4 cup flour
1 lb cooked ham coarsely diced
8 oz cheddar cheese shredded
8 oz cream cheese in small chunks
1 family size can cream of mushroom soup
1 cup milk
kosher salt and black pepper
Italian parsley for garnish optional
Turn slow cooker to high setting.
Spray inside of crock with non-stick spray.
Combine soup and milk in small bowl, stir to thoroughly combine, set aside.
Place layer of potatoes on bottom of crock, top with a layer of onions, salt and pepper, followed by a thinly sprinkled layer of flour.
Evenly distribute a few chunks of ham, followed by a layer of shredded cheese.
Repeat process, adding some of the chunks of cream cheese throughout.
At halfway point, evenly distribute 1/2 of milk and soup mixture on top of contents. Reserve remaining amount.
Continue layering process and evenly distribute remaining milk and soup mixture at the end, top with a final layer of shredded cheese.
Cover and cook for 6 to 8 hours. Remove cover during last half hour or so, if necessary, to reduce liquid.
Garnish with optional parsley, if desired. Serve and enjoy!
