|Recipe from: joyouslydomestic|
Image credit: Angela
Slow Cooker Scalloped Potatoes and Ham
“This recipe serves a large crowd ... we often have people stop over on the weekends (which is when I usually seem to make this recipe). And, we love leftovers of this, too! I actually think this is better the next day!” Angela
1 stick butter
1/2 cup flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups whole milk
1 can cream of mushroom soup
7 - 8 pounds potatoes
1 1/2 cups ham (I prefer thinly-sliced deli ham that I cut up, but cubed will work, too)
1 onion, grated or very finely chopped
1 1/2 cups shredded cheese (I use cheddar or a co-jack blend)
Peel and rinse potatoes.
Place potatoes in a large pot of COLD water.
Bring to a boil on medium-high heat.
Cook for 10 - 15 minutes.
You only want to par-cook the potatoes at this...
I often put mine in a 350 oven for about 15 - 20 minutes just prior to serving to achieve that
lovely brown top we all love on the tops of casseroles.
But, you don't have to do this.
Serve with some sliced scallions or chopped chives for garnish, if desired.
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