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
Ingredients:
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)
Directions:
Peel and
rinse potatoes.
Leave whole.
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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