Prep 20 mins
Cook 5 hrs
When I am cooking for a large group I often will make this crock pot recipe; as it can cook nicely in the background. I sometimes make a little change with the sauce, wherein I take 1 cup sour cream and 1 can cream of celery soup (low fat) I add 1 cup of shredded cheddar cheese to the sauce, then I add the ham, onions and potatoes back into the crock pot. That goes across well with my hungry Free-Mason men whom I make dinner for once a month.
- 1 cup water
- 1⁄2 teaspoon cream of tartar
- 5 medium potatoes
- 1 cup chopped onion
- salt and pepper, to sprinkle
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄8 teaspoon white pepper
- 2 cups milk
- 1 cup grated cheddar cheese
- 2 cups cubed boneless smoked ham
- Combine water and cream of tarter in a large bowl.
- Stir and add potatoes.
- Stir well, this will help keep potatoes from darkening.
- Layer potatoes and onion in a slow cooker (5 quart) and sprinkle with salt and pepper.
- Sauce: Stir flour, salt and pepper together in a saucepan.
- Whisk in milk gradually until no lumps remain.
- Heat and stir til boiling.
- Pour 1/2 of sauce over potatoes.
- Sprinkle cheese and ham over top, then top that with remaining sauce.
- Cover and cook on low for 9-10 hours or high for 4 1/2- 5 hours.
This recipe was very easy to make, but it didn't turn out like I was expecting. When I think of scalloped potatoes, I think of potatoes in a creamy white sauce. But after cooking in a crockpot all day, the sauce turned out more on the thin side, not the creamy white sauce I'd started out with. (A side note: I wasn't sure about making a white sauce with no fat in it, since I usually make mine with butter, but it turned out wonderfully when I mixed it up - I might take that part of the recipe and use it to make white sauce all the time!) And I ended up with a big blob of ham and cheese on top - I think I would have liked it better had I layered the ham and cheese throughout, rather than putting it all on top. It had a really strong onion flavor, too, but I think that would have been better had I been able to use Texas sweet onions (currently out of season) instead of regular white onions. It wasn't bad, it just didn't turn out quite like what I'd envisioned - not sure if that's my doing or the recipes. I might try it again and make a couple of changes to see how it turns out.