Thursday, April 15, 2010

Crock Pot Scalloped Potatoes and Ham

8-10 potatoes, peeled and sliced
1 ½ lb ham, cubed
1 onion, chopped
2 c (or more, to taste) cheddar cheese, shredded
1 can cream of mushroom soup
1 can cream of chicken soup

Spray crock pot with non-stick spray. Place ingredients in layers as follows:
- half the potatoes
- half the cubed ham
- half the chopped onion
- salt and pepper
- half the cheese

Repeat same layers.

Pour soup over the top. Cook on high for 4-5 hours or on low for 8+.

WOW! This was awesome, and even better reheated for lunch. We used leftover baptism ham, which was a bit salty, but other than that it was great. The recipe originally only called for the mushroom soup, but I didn't think that looked like enough so I added the chicken. Generally speaking, I think the cream of chicken soup adds more flavor. I'm also pretty sure we used more cheese. We went home for lunch and put this together so it turned on around 12:30 and cooked on high until we at around 6. There were some burnt edges, but they were really good. I've never sprayed my crock pot before, but now I will because clean up was a snap. If you don't have a mandolin slicer and have always wanted one, this is the reason to get one. I would have gone crazy if I had to slice all the potatoes. Plus, they were all the same size and cooked evenly.

This is definitely on the repeat list.

1 comment:

  1. I have tried something similar to this and it is good!!!