Crock Pot Scalloped Potatoes and Ham
Crock Pot Scalloped Potatoes and Ham makes a hearty, cheesy side dish that everyone will loves. Cooking it in the slow cooker makes this recipe even easier.
Servings: 6
Ingredients
- 6 medium russet potatoes peeled and thinly sliced
- 2 cups pre-cooked diced ham
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 10.5 ounces cream of mushroom soup
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Chopped fresh parsley for garnish, optional
Instructions
- Grease the inside of a 6-quart crock pot with cooking spray or butter.
- In a large bowl, whisk together cream of mushroom soup, milk, sour cream, thyme, salt, pepper, and paprika.
- Layer 1/3 of the sliced potatoes in the bottom of the crock pot.
- Top with 1/3 of the diced ham, 1/3 of the chopped onion, and 1/3 of the minced garlic.
- Pour 1/3 of the sauce mixture over the layers.
- Repeat the layering process two more times with the remaining ingredients.
- Sprinkle shredded cheddar cheese over the top.
- Cover and cook on LOW for 7-8 hours, until potatoes are tender.
- Let stand for 15 minutes before serving to allow the sauce to thicken slightly.
- Garnish with fresh parsley before serving, if desired.
Notes
You can also cook on HIGH for 4-5 hours.
If you prefer a thicker sauce, you can reduce the milk to 3/4 cup.
For a thinner sauce, increase to 1 ¼ cups. Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 387kcal | Carbohydrates: 47g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 1374mg | Potassium: 1084mg | Fiber: 3g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 14mg | Calcium: 242mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
