Crock Pot Scalloped Potatoes and Ham
Creamy, easy and delicious scalloped potatoes cooked in a slow cooker!
Servings: 6 servings
- 6 potatoes peeled and thinly sliced
- 1 c. shredded cheddar cheese
- 1/2 c. chopped onion
- 2 c. diced ham
- 10.75 oz can cream of mushroom soup
- 1/2 c. water
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Grease the inside of the Crock-Pot. Place sliced potatoes on the bottom of the crock pot. Add cheese, onion and ham and stir together.
In a large mixing bowl, combine cream of mushroom soup, water, garlic powder, salt and pepper. Pour over potatoes.
Cover, cook on HIGH for about 4 hours until potatoes are fork tender or cook this on low for 8-10 hours.
Best Potatoes to Use
The best ones to use are a waxy variety like Yukon gold potatoes. They don't have as much starch and hold their shape really well. Starchier potatoes might break down as they cook. Since this is a slow cooker recipe the potatoes will cook longer than an oven version and you don't want them to fall apart!
Do I Have to Peel Them?
I do because the skins have a tendency to peel away from the potatoes as they cook, but this is totally up to you! You can make this dish with peeled or unpeeled potatoes.
How to Thinly Slice Potatoes
For this crock pot version, you don't need paper-thin slices, but you do want them sliced thin. You can use a mandolin do to this or just use a sharp knife.
If you use a knife, just be sure to slice off a small section of one side to create a base as you slice it. You want the potato stable as you cut it and this will help! If you're worried, you can always cut them in half and slice them with the flat side down. This will make half-moon slices instead of round ones, but it will still be delicious!
Calories: 329kcal | Carbohydrates: 40g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 1156mg | Potassium: 906mg | Fiber: 2g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 12.1mg | Calcium: 164mg | Iron: 2.5mg