|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 45g||17%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scalloped potatoes are perfect whether you're looking for comfort food or a special dish for the holidays. These scalloped potatoes are cooked in the slow cooker, which makes them especially convenient when the oven is already occupied. The sauce is made with just canned cream of mushroom soup and cheese, simplifying what can often be a complex recipe. The added ham turns this side dish into a main dish if you like; all you need is a green vegetable to round out the meal.
- Butter for greasing slow cooker
- 3 pounds red-skinned potatoes (peeled and sliced, or another variety of waxy potatoes)
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 to 1 1/2 cups diced cooked ham
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 (10 3/4-ounce) can cream of mushroom soup (or cream of celery soup, undiluted)
- 1/2 cup water
Gather the ingredients.
Butter the sides and bottom of the slow cooker crockery insert.
Add the potatoes to the slow cooker along with the chopped onion, cheese, and ham. Sprinkle with kosher salt and freshly ground black pepper, and toss to distribute.
In a small bowl, combine the condensed soup with the water; pour the soup mixture over the potato mixture in the slow cooker.
Cover, and cook on high for 4 hours, or until potatoes are tender. Gently stir just before serving.
What Is the Best Type of Potato to Use?
When cooking for a long period of time, you want to choose a potato that will hold its shape. Waxy varieties, such as red-skinned or Yukon Gold, are lower in starch compared to russet and will not fall apart in the slow cooker.
It is recommended to peel the potatoes since the skins will most likely come off as the dish cooks, but it is up to you. Because this is a slow-cooked version of scalloped potatoes, you don't need to slice them paper thin, but make sure they are not too thick, or they won't cook properly.
This is a good dish to take to a potluck supper or Sunday football game.
- Carry it in the crock pot and plug it in when you get there.
- Pack the slow cooker in a large container with blankets around it to keep it from cooling down.
- Set the slow cooker on high to get it back to temperature and then switch to the warm setting.
- The important thing to remember is that bacteria can grow at temperatures between 40 F and 140 F. Generally, food should not be kept off of the heat for more than 2 hours after cooking. Or, in the case of cold foods, food should not be kept out of the refrigerator for more than 2 hours—if the temperature is over 90 F, no more than 1 hour.
- Rub the cut sides of a halved clove of garlic over the sides and bottom of the crockery insert of the slow cooker.
- Add diced red or green bell pepper along with the onion.
- Add chopped or sliced celery along with the onion.
- Use a cheddar jack blend of cheeses, smoked cheddar, or Colby cheese, or use part Velveeta cheese.
- Replace the ham with browned and drained sausage or about 1/2 pound of diced cooked bacon.
- Use seasoned salt or Cajun or Creole seasoning instead of salt.
- Instead of water, try evaporated milk with the condensed soup.
- Omit the ham or use a vegetarian equivalent for a meat-free dish. Vegetarian "bacon" or "sausage" crumbles would be good choices.