My husband said 5+. I added a green pepper as well. Easy meal. Thanks.
This is a fantastic recipe that my family LOVES. I have always liked scalloped potatoes, but have never mastered cooking them until now! I slice the potatoes the night before and keep them in the refrigerator covered in water so it is a very quick prep in the morning before I'm out the door to work.
Like the previous reviewer, I didn't think this would have nearly enough liquid. Everything came out perfect!! It was absolutely delicious, even my children loved it.
I made this yesterday & it was fabulous. I did stir it once an hour while it was on high & then because it was for later in the day just kept it on warm for a couple of hours. One thing I did change was I used 1 can of potato soup & 1 can of cream of cheese soup as I doubled the recipe for my 6qt crock pot. Everyone LOVED it! I'm a foodie & grew up with the old time cooking, I have to say, it's as close to homemade as you're going to get!
Good and easy to throw together. Next time I'd only cook for 6 hours on low as my ham was on it's way to drying out. Thanks for posting!
I've been making this recipe for years. I love it. When going to pot lucks, people ask me to bring this which is so easy for me. I usually use undiluted cheddar soup.
Amazing! I'll confess to a moment of skepticism: when I assembled this, I thought that there was no way there was enough liquid for the potoatoes, nor did I think it would reach the bottom layer. But I put the top on, set my crock pot to high, and 4.5 hours later: Presto Chango! Perfect ham and scalloped potatoes! Thank you for posting this. It will certainly be a regular at our house.
My husband requested that I add this to our menu on a regular basis--he even wanted to have the leftovers the very next night and it was even better reheated! It's super easy to make and the flavor is wonderful. I used turkey ham cut into bite-sized pieces and it turned out great. Thanks for sharing this.
I loved this basic recipe and forgive me, it inspired me so, that I couldn't help use it as a launching pad. That's what cooking is all about. I used an oval crockpot & 5 sliced Russet potatoes with skins. Sliced the potatoes on a mandolin to look uniform. Mixed the following ingredients all together in large bowl, 1-large thinly sliced sweet onion, 2 large portobello mushroom caps diced, 1 (1.5 lb) package of Canadian bacon (I sliced), 1 1/2 C grated Co-Jack cheese, 1 tsp Smoked Paprika, 1/2 tsp sea salt, & plenty of fresh grated pepper. (Would have added chopped garlic, but I forgot, so....next time) Made 4 layers, starting with sliced potatoes, layer of bowl mixture, potatoes, layer of bowl mixture......etc. Pressing all the layers down firmly. Ended with a final layer of potatoes and topped with 1 can "heart healthy" Campbell's cream of mushroom soup, sprinkling more Smoked Paprika on top of the final soup layer. Cooked for 8 hours on low. Turned off heat and let it sit to firm up.
Made this with leftover Easter ham.....my family LOVED it! :-)