My whole family loves this 4 Ingredient Crock Pot Scalloped Potatoes with Ham. It’s also a favorite of mine cause it’s a throw in pot and forget about it kinda dish.
EASY! (that’s why we are all here right?)
My grandma usually cooks this in the oven, but I wanted to eat this on a day I worked and didn’t have time to put it in the oven so I tried it in the crock pot and it worked GREAT ( so remember most of my recipes are a guideline so experiment with what works best in your life).
If you don’t have a crock pot with a timer(like me), I just purchased these timers,
(thanks for the idea dad) which are so addicting I have them on everything!
You just plug your crock pot into the timer, turn my crock pot to ON, and set the timer for the time I need it to turn on. It works fantastic and dinner is done when I arrive home. Because let’s face it, sometimes the 9-10 hours you are gone working, leaves your dinner to be overcooked and mush. Yuck!
Ingredients:
- Ham of your choice ( I use cubed ham steak cause that’s what I have in my freezer)
- Cream of Mushroom Soup
- Russet Potatoes
- Milk or see my tip on Evaporated Milk
- Salt and Pepper to season
- Slice your potatoes leaving the skin on, either by hand or a mandolin if you have one.
- Place in crock pot or large oven safe pot.
3. Then add your cream of mushroom and chunks of ham. Add as much or as little as you like.
4. Next add just enough milk to cover the potatoes (If you like a thicker sauce mix in a sprinkle of flour and then season with enough salt and pepper) (Remember ham is already salty so you may not want any salt at all).
5. Bake at 350 degrees covered for about and hour to hour in a half or until potatoes are cooked in a Deep Covered Baker. Uncover for the last 30 minutes to help thicken sauce.
OR
If you are using the crock pot, add enough milk to cover half the potatoes. Cover with lid and place on high for 4 hours or low for 6-8 hours.
As this cools, the starch from the potatoes will help thicken the sauce.
- Ham of your choice ( I use cubed ham steak cause that's what I have in my freezer)
- Cream of Mushroom Soup
- Russet Potatoes
- Milk or see my tip on Evaporated Milk
- Salt and Pepper to season
- Slice your potatoes leaving the skin on, either by hand or a mandolin if you have one.
- Place in crock pot or large oven safe pot.
- Then add your cream of mushroom and chunks of ham. Add as much or as little as you like.
- Next add just enough milk to cover the potatoes (If you like a thicker sauce mix in a sprinkle of flour and then season with enough salt and pepper) (Remember ham is already salty so you may not want any salt at all).
- Bake at 350 degrees covered for about and hour to hour in a half or until potatoes are cooked. Uncover for the last 30 minutes to help thicken sauce.
- OR
- If you are using the crock pot, add enough milk to cover half the potatoes. Cover with lid and place on high for 4 hours or low for 6-8 hours.
- As this cools, the starch from the potatoes will help thicken the sauce.
Enjoy! This recipe makes great leftovers the next day too!
To see more crock pot recipes Click HERE
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