We are still running a bit in the slow lane since coming down with the early season release, upper respiratory virus, but we see light at the end of the tunnel. On Saturday my dear husband got this dish into the slow cooker for our dinner, and while my photo is not as beautiful as the one in the recipe book, these potatoes are delicious!
But I ask you, how can you go wrong with potatoes bathed in ham juices and surrounded by cheese? Well yes, I thought you might agree......
Creamy Ham and Scalloped Potatoes
adapted from: Fix It and Forget It, New Cookbook
makes approximately 8 dinner servings
this recipe uses a 5 qt cooker
1 (packaged) ham steak, trimmed of excess fat and diced or 2 c diced if using leftover ham
8-10 medium potatoes, thinly sliced (we did not peel)
1 large onion, thinly sliced
Salt and Pepper to taste
1 can cream of mushroom soup
1 c grated cheddar cheese
Place half the potatoes, ham, and onion in the bottom of the slow cooker, season with salt and pepper.
Cover with half of the grated cheese
Repeat layers, seasoning, and cheese.
Empty the soup into a bowl and whisk until creamy, then pour over the top layer.
Cook on low 6-8 hours or until the potatoes are tender.
When ready to serve, sprinkle with paprika if desired.
|Creamy Ham And Scalloped Potatoes|
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see ya in the gumbo @ ms enplace
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homemade mondays @ frugal by choice