Happy Halloween! It’s also Hunk of Meat Monday and the last day of National Pork Month! Two great reasons to be inspired and share a favorite recipe for Scalloped Potatoes and Ham. I received a Gooseberry Patch soft cover recipe book as Wedding Shower gift. In it I found this easy crock-pot dish that is always tasty.
This recipe makes a big batch, so I adjust it to feed two people. I also make a few personal preference changes.
Here is my version:
2 potatoes, peeled and sliced
Cooked ham, cubed – Use your own judgment, we are BIG meat eaters!
About 3 oz of Velveeta
1 can (10-3/4 oz.) can cream of mushroom soup
A few fresh Mushrooms – I love mushrooms! As you have noticed, I use them in a lot of dishes.
Layer each ingredient in a slow cooker:
Potatoes. I add a little bit of water on the bottom to help the potatoes cook.
Spread soup over the top. Do not stir! Add mushrooms.
Heat on low setting for 8 to 10 hours or on high setting for 4-5 hours.
My apologies for not having a finished dish picture. We always have a bowl of leftovers; this time we cleaned up the entire dish.
A word to the wise, I am always surprised by how long it takes the potoatoes to cook. Even when the house is full of warm ham aroma, the potatoes still need time. It doesn’t matter that you think you cubed them small enough to cook in time with the ham!
This is an easy satisfying meal for a Cowboy and his Ranch Wife or a crowd.
*** Update ***
I made this recipe for calf weaning day, October 31, 2015, and want to pass on a few adjustments I made.
3 large potatoes, cubed
Cooked ham, cubed
1 can (10-3/4 oz.) can cream of celery soup
1 1/3 Cup water, divided
1 tsp chicken bullion
Half an onion cut in rings.
Mix 1 C hot water with chicken bullion until bullion dissolved.
Add cream of celery soup and mix.
Add cubed potatoes to bottom of slow cooker and mix with 3/4 of soup mixture. I eyeballed it. My primary concern was making sure there was enough liquid to cook the potatoes and have a little to pour over the top.
Add onion slices and celery leaves. This is my addition for flavor and is optional.
Add ham cubes crock-pot and cover with the remaining soup mixture.
I cooked this meal on high for 3 hours. We took a short break at 9:45 and I could already smell it. I added 1/3 C more water to the top, just to make sure I had enough liquid and didn’t burn anything. At this time I turned the crock-pot to low. We ate at 12:20 and it was perfect!