Name: Scalloped Potatoes and Ham



Yield: about 6 servings

Comments: 6/24/2014 - Cooked in Moving House. I used 4 large red potatoes, and basil and coriander as seasoning. Result was somewhat liquid and salty.
11/16/2016 - I replaced the condensed soup and can of water with about 22 ounces of homemade mushroom soup. I used 1 tablespoon of garlic and herb seasoning, and five red and three large russet potatoes. It completely filled the Crock-pot at home. I started too late, so after 2 hours I moved the pot into a 350º and added two more cups of mushroom soup. It turned out pretty good after another 1 1/2 hour.
9/7/2017 - I used only 3 Russet potatoes and 8-oz of ham steak. For seasoning, I used 1 tablespoon of McCormicks Salt-free Seasoning and 1 teaspoon of powdered garlic. Again I used the homemade mushroom soup in place of the commercial condensed soup. With the grated cheese, I added 3 cups of the soup mixture and then another 1/2 cup of water to the potatoes and ham. The cooking went well and the result had a good texture. Unfortunately, I had accidentally used sweetened condensed milk in the soup so the dish was sweeter than desired.
11/7/2016 - I cooked this stovetop with 3 Russet potatoes, 16-oz of ham steak, 1/2 cup of sliced mushrooms, condensed Campbells soup, and frozen artichoke hearts. The sliced potatoes and the frozen artichokes both were microwaved first for 4 minutes. Then everything was added together in a large pot, brought to boiling, and then simmered for an hour. I added 1/2 teaspoon of black pepper for seasoning. This made about 8 servings.

Source: Rival Crock-Pot Slow Cooker Recipes for All Occasions, Publications International Limited, 2006

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