Crock Pot Scalloped Potatoes and Ham

"This is a great comfort food recipe that is so easy to make. Throw it in the crock pot and forget it."
 
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photo by Lyndal photo by Lyndal
photo by Lyndal
photo by Lyndal photo by Lyndal
photo by Lyndal photo by Lyndal
photo by Lyndal photo by Lyndal
photo by Lyndal photo by Lyndal
Ready In:
6hrs 10mins
Ingredients:
5
Serves:
6-8
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ingredients

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directions

  • Layer half of the ham, potatoes, onions and cheese in crock pot.
  • Repeat layers.
  • Spread undiluted soup over the top.
  • Cover and cook on low 6 to 8 hours.
  • Adjust amounts to fit the size of your crock pot.

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Reviews

  1. This was really very delicious. Changes: I only used 5 potatoes, 1 onion, and cream of cheddar cheese soup. I cooked it on high for about 4 hours, and it came out awesome!
     
  2. I had a whole bone in ham that I got for free and a potluck to go to. This was a huge hit. Thanks so much. I have a friend that is gluten free so I used progresso mushroom soup. I should have taken into account that the soup is thinner than the condensed soup. It was on the runny side for me but no one else cared. I think if I made it again gluten free, I will cook for a few hours with the lid off until it is more the consistency to my liking. Thanks!
     
  3. Yummmmmmmm! My DBF gobbled this right up. So easy and cheap. Finally done with our leftover ham. We came back from a bike ride and dinner was ready in time for opening day. Give it s shot you won't regret it.
     
  4. This tasted yummy, but my potatoes turned a yucky grey color. Not the recipe's fault. My DD helped to layer this in the crock. Thanks and I will try again.
     
  5. I have to say this WAS a little bland, BUT you can tell that just from READING the recipe ingredients. I did not (never do) have cream of ANYTHING soup, I make my own from a bechamel sauce, I added the onion and cooked it a bit with the white sauce, also added a 1/4 dried chives, and 3 tblspn of chicken broth dried granules to it, I made 5 cups worth of sauce. Also a lot of black pepper, some salt and about four dashes of tobasco sauce. I layered the ingredients with the sauce as well, then poured the rest over the top. It was marvelous! Every ate it, and there were no leftovers/ I used 8 smaller russett potatoes
     
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RECIPE SUBMITTED BY

I'm a busy stay-at-home mom with 2 toddlers. I've gotten bored with my cookbooks so I've been checking out the internet. I love trying new recipes that taste great, but don't require much time. Love to go camping and vacationing in general.
 
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