Crock Pot Scalloped Potatoes And Ham With Milk Make Cheesy Crockpot Ham and Potato Casserole for a Comforting Meal

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Prep:
20 mins

Cook:
8 hrs

Total:
8 hrs 20 mins

Servings:
6
to 8 servings

Nutrition Facts (per serving)
417 Calories
14g Fat
51g Carbs
24g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
to 8
Amount per serving
Calories 417
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 28%
Cholesterol 66mg 22%
Sodium 1152mg 50%
Total Carbohydrate 51g 19%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 24g
Vitamin C 20mg 99%
Calcium 231mg 18%
Iron 3mg 18%
Potassium 1401mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker creamy potato and ham casserole is the perfect comfort food any time of year. Made with ham, potatoes, onion, cheddar cheese, and condensed soup, it’s a rich and delicious dish that is very easy to prepare: Just slice the potatoes and onion, layer with the ham in the slow cooker, mix the soups and milk together and pour over the casserole, and cook for a few hours until hot and bubbling.

You can make the casserole with sharp cheddar, but mild cheddar or cheddar jack cheese will work as well. Serve the casserole with a tossed salad and biscuits or crusty bread.

Ingredients

  • 12 to 16 ounces ham, sliced or diced, divided

  • 8 to 10 medium potatoes (3 to 3 1/2 pounds), peeled and thinly sliced, divided

  • 1 medium onion, thinly sliced, divided

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 1/2 cups grated cheddar cheese, divided

  • 2 (10.75-ounce) cans condensed cream of celery, or cream of mushroom soup

  • 1/2 cup milk

  • Paprika, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Put half of the ham, potatoes, and onion in the crock pot. Sprinkle with salt and pepper, and then add 1 cup of the grated cheese.

  3. Add the remaining ham, potatoes, and onion, and sprinkle lightly with more salt and pepper.

  4. In a bowl, combine the condensed soup with the milk.

  5. Spoon the soup mixture over the potatoes and top with the remaining 1/2 cup of cheese.

  6. Sprinkle with the paprika.

  7. Cover and cook on low for about 8 hours or 3 1/2 to 4 hours on high, or until the potatoes are tender.

  8. Serve hot and enjoy.

Tip

The best potatoes to use for this recipe are russet, Yukon Gold, and red potatoes. They all have enough starch that they won’t disintegrate and will remain intact during the slow cooking process.

Recipe Variations

  • Some good substitutes for the cheddar cheese are Monterey Jack, shredded American cheese (Velveeta), smoked cheddar, or Colby cheese.
  • Add sliced celery, mushrooms, or thinly sliced or diced red and/or green bell pepper along with the onion.
  • Toward the end of cooking time, toss in some frozen peas.
  • Instead of ham, use diced smoked sausage or browned crumbled sausage, or 6 to 8 ounces of crumbled cooked bacon.
  • Replace the salt with seasoned salt or Cajun or Creole seasoning.
  • You can use a 1-pound package of diced ham instead of slices, or reduce the amount of ham and serve this as a side dish.
  • To make this a vegetarian dish, omit the ham or use vegetarian sausage crumbles or bacon for a smoky flavor.

 

Video about Crock Pot Scalloped Potatoes And Ham With Milk

How to Make Crock Pot Scalloped Potatoes and Ham!

Looking for a hearty dinner that will please everyone? This creamy, cheesy Crock Pot Scalloped Potatoes and Ham recipe is the answer! It’s a perfect meal for busy weeknights. Hearty, delicious and easy, plus it’s perfect for using up leftover ham. It reheats greats and makes a large batch!

RECIPE HERE — https://www.julieseatsandtreats.com/scalloped-potatoes-ham/

Ingredients
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

Instructions
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.

Notes

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!

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