SCALLOPED POTATOES AND HAM IN THE CROCK POT RECIPES

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CROCK POT SCALLOPED POTATOES (WITH OPTIONAL HAM) - FOOD.CO…



Crock Pot Scalloped Potatoes (With Optional Ham) - Food.co… image

This is a great, easy recipe. I got it from a Relief Society Enrichment Night lesson, and have not found its equal anywhere. I have no idea where the sister who contributed the recipe got it, but it sure is great! If you add the ham, it can even be a main dish for lunch or brunch. And while no one can say it's diet food, it's comforting, filling, and a great time saver for big holiday meals.

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours

Yield 8 serving(s)

Number Of Ingredients 9

6 cups raw potatoes, cubed, sliced or shredded
1 medium onion, cubed, sliced or minced
1 teaspoon salt
1/2 lb cooked ham, sliced or cubed (optional)
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
2 cups milk
1 1/2 cups shredded cheddar cheese

Steps:

  • Layer potatoes, onion, 1 teaspoons salt, and ham (if used) into crock pot.
  • Make a roux with butter, flour, and 1 teaspoons salt.
  • Slowly add milk, then cheese. Cook over low heat until thickened.
  • Pour over potato/ham mixture in crock pot, and gently stir.
  • Cover and cook on"Low" 6 to 7 hours or"High" 3 to 4 hours.

Nutrition Facts : Calories 281.9, FatContent 15.2, SaturatedFatContent 9.5, CholesterolContent 46, SodiumContent 791, CarbohydrateContent 27.1, FiberContent 2.8, SugarContent 1.6, ProteinContent 10.1

BEST CROCK POT SCALLOPED POTATOES - HOW TO MAKE SLOW ...



Best Crock Pot Scalloped Potatoes - How to Make Slow ... image

Keep Easter easy with these Slow Cooker Scalloped Potatoes.

Provided by Megan Shepherd

Categories     nut-free    dinner party    weeknight meals    side dish

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 12

1 c. heavy cream or half and half
1/4 c. low-sodium chicken broth
1 pinch paprika
1/4 tsp. ground nutmeg
2 tbsp. fresh thyme leaves, plus more for garnish
2 tbsp. freshly chopped rosemary, plus more for garnish
2 tsp. garlic powder
3 lb. russet potatoes, sliced 1/4" thick
1/2 c. freshly grated Parmesan
2 1/2 c. shredded Gruyère
kosher salt
Freshly ground black pepper

Steps:

  • In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
  • Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
  • Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

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