Friday, September 10, 2010

Crockpot Scalloped Potatoes & Ham

I have had issues with homemade Scalloped Potatoes over the  years, and sometimes when I don't want to worry about how many hours the potatoes need to bake, I cheat and just do the boxed version. (*gasp! I know!)

I served really hard potatoes once and it scarred me from making them for years. Then I had a few pans of scalloped potatoes that got thrown into the microwave, then finished baking in the oven to get the crunchy top. I knew that there had to be an easier way, and when I saw this recipe, I bookmarked it to try.

My food processor made quick work of slicing the potatoes, then I used the same attachment and flipped it over to grate the cheese. I didn't mind that a little cheese got in my potatoes and vice versa, so it made prep work go really quick.

Totally comfort food. Heavy and satisfying. I ate waaaay too much of this, but didn't really care about the stuffed feeling - it was that good!

I was pleased with the homemade mushroom soup, and it really did have the flavor and consistency of the canned stuff. To make it seem more like the canned stuff, I would chop up the mushrooms a bit more on the next run. I didn't mind the big mushrooms, but a picky 3-year old about lost it when he spotted them.

The potatoes were perfectly cooked and the top had a little crust on it, so the cooking time was good for my crockpot. I checked the doneness of the potatoes with a knife, and that gave me the confidence to spoon it up. My next rendition of this would be to remove the ham and serve it as a side dish.

I am sharing this at The Grocery Cart Challenge Recipe Swap and Eat at Home's Ingredient Spotlight: Potatoes

Crockpot Scalloped Potatoes and Ham
recipe adapted from Joy in My Kitchen

Homemade Mushroom Soup: * or a 10.75 oz can Cream of Mushroom soup
1 tablespoon olive oil (or butter)
1/2 cup onions, chopped
4 oz of mushrooms, canned or fresh
1/2 cup chicken broth
1/2 cup milk
1 tablespoon cornstarch

1/2 - 1 lbs of cubed, cooked ham
6-8 raw potatoes, sliced (I used 4 large ones!)
1/2 cup onion, chopped
1 C grated cheddar cheese
1 C grated mozzarella cheese

In a saucepan, saute 1/2 cup onions with mushrooms in 1 tablespoons oil or butter until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired. Set aside. **Alternatively, you can use cream of mushroom soup from a can.

Put half of the ham, potatoes and onions in a crock pot. Sprinkle with salt, pepper and half of both cheeses. Repeat layers.

Spread home-made mushroom soup (from saucepan) over the top, completely covering the potatoes.

Cover and cook on low for 8 hours or until potatoes are tender.

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