Crock Pot Scalloped Potatoes with Ham
With a ham taking on a starring role in many holiday dinners and parties these days there aren’t many people who haven’t had to stare down a few pounds of leftover ham slices and come up with ways to use them other than sandwiches. This hearty potato dish is based on a meal my grandmother used to make for me and makes leftover ham something to look forward to instead of dread.
I’ve always used these potatoes as an entree, usually served with something green such as salad, green beans or broccoli. They do make an excellent side dish as well, especially served alongside ham steaks or roasts if you leave out the ham in the potatoes themselves. If you prefer your scalloped potatoes on the cheesier side of creamy feel free to sprinkle in some shredded sharp cheddar as you layer the rest of the ingredients in the crock.
Please do use frozen peas here, canned ones tend to disintegrate or turn out very mushy in slow cooked recipes. If you happen to have fresh uncooked peas floating around in your kitchen use those, otherwise stick with the frozen peas.
Crock Pot Scalloped Potatoes with Ham
Ingredients:
1 can cream of onion or cream of cheddar soup
½ cup milk
7 or 8 medium sized potatoes, peeled and sliced thin
1 small to medium sweet onion, sliced thin
6 to 8 thick (¼ inch or so) slices ham
1 to 1 ½ cups frozen green peas (optional)
cooking spray or removable crock liner
Directions:
Mix the soup and the milk together until smooth. Layer the potatoes, onions, ham and peas into a well greased crock or liner, spooning some of the soup mixture into the layers as you go making sure to leave a bit to spread on top layer. Place crock into base and cook on low for 8 hours or high for 4 hours or until potatoes are cooked through. Season to taste with salt and pepper when serving.
