Recipe: Slow Cooked Scalloped Potatoes and Ham
I’ve been craving scalloped potatoes and ham for a while. What sealed the deal in making it was my husband also said recently he could go for some.
When I was growing up, my auntie Carol used to always make these for our holiday pot-luck at my Grandpa Ed’s house. I always loved those potatoes. I’ll have to get that recipe from her one of these days. For now I came up with my own. I wanted to make it easy, so I wrote a slow-cooker style recipe. I really didn’t want to use a cream based soup in this recipe. I wanted to see if it could be done without the condensed soup and still be fast to prep and delicious too. I think I’ve done it. I hope you give this a try. It takes 20-minutes max to prepare this. Most of the time is just sitting in the crock pot cooking away while you do…well, anything you want. Slow cookers make our lives so much nicer, don’t they? Let me show you how, step-by-step, to make these easy slow cooker scalloped potatoes and ham.
<Scroll all the way to the bottom for a standard printable recipe>
Here are the ingredients: butter, onion, ham, cheese, cream cheese, potatoes, half-and-half, cornstarch, salt, black pepper, and dried parsley.
If you’d like, line your slow cooker with a “slow cooker liner”. It’s not 100% necessary, but it makes clean-up easier. Add the butter in small pieces to the bottom of the slow cooker.
Prepare your onion by cutting the top and bottom off.
Then cut the onion in half and peal the outer layer or 2. Holding your knife perpendicular to your cutting surface, make one slice – be careful not to go all the way through the back. Leave about 1/8 inch uncut. Then position your knife a half inch higher and repeat.
Next lay the onion on its flat surface and make slices down about every 1/8 – 1/4 inches. For a medium sized onion I’d make about 6 to 8 slices down.
The big pay-off…slice the other direction against the last cuts and make a nice dice.
Add the diced onion to the slow cooker.
Now add ½ of ham and 1/3 of shredded cheese, and…
… half of the cream cheese, cut in pieces – little blobs, delicious blobs.
Using a mandoline or slicer (or sharp knife), carefully slice potatoes into 1/8-inch slices (very thin.) Layer half of the potato slices in the slow cooker.
Combine half-and-half and cornstarch in a cup or bowl and stir to combine (make sure you remove all the corn starch lumps). Add 1/3 of the half & half corn starch mixture.
Add salt and pepper to taste – I added about ¼ teaspoon of each in this layer (remember less is more since the ham and cheese both have a lot of sodium).
Add the other half of the cream cheese, cut in pieces.
Add the other half of the ham and 1/3 more of the shredded cheese.
Add another 1/3 of the half & half corn starch mixture.
Layer the other half of the sliced potatoes.
Add a little more salt and pepper to taste – I added about ¼ teaspoon of each again.
Sprinkle on the parsley and the remaining cheese.
Top with the remaining half & half corn starch mixture. Cover, and cook in slow cooker on HIGH for 4 hours.
Stir at the 2 hour mark if you are around (if you’re shopping obviously that isn’t possible). I don’t think it’s critical, but it could help the sauce a bit.
This was a really comforting dish on a cold night here in Minnesota. Was easy to prepare. I hope you give it a try! Please let me know if you do by submitting a COMMENT below.
Enjoy the comfort of food!
PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!