Name: Scalloped Potatoes and Ham
Ingredients:
Instructions:
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.
3/23/2019 - I used 3 Russet potatoes, weighing about 2 1/2 pounds,
16-oz of ham steak, and a can of quartered artichoke hearts. For seasoning,
I used 1 tablespoon of Mrs Dash Salt-free Garlic & Herb and 1 teaspoon of powdered
garlic.
Three layers of potato were separated by 2 layers of ham and artichoke hearts.
I used the homemade mushroom soup
in place of the commercial condensed soup. This filled the home Crockpot to
about the 2/3 level.
The Crockpot cooked at high for 4 1/2 hours, but the potatoes weren’t quite
done. I put some of the dish into a casserole dish and zapped it for 6 minutes.
That was good.
12/17/2019 - I used 4 large Russet potatoes, 3 8-oz Hatfield hardwood-smoked
ham steaks, Campbell's soup, 1 tablespoon of Mrs. Dash table blend seasoning, and
a teaspoon of garlic powder. That filled the Crockpot.
I cut the potatoes the night before cooking and stored
them in a bowl under water. The potatoes were undercooked until I cooked them on
HIGH for 5 1/4 hours.
1/13/2020 - The ingredients were the same as the previous month, except
there were only 2 8-oz ham steaks and a teaspoon of salt substitute was added.
Everything was well cooked after 5 1/2 hours on HIGH.
3/23/2019 - I used 3 Russet potatoes, weighing about 2 pounds 6 ounces, and
1.47 pounds of ham steak. For seasoning,
I used a tablespoon of Mrs Dash Salt-free Garlic & Herb.
I had three layers each of potato and ham.
I used 3 1/2 cups of homemade mushroom soup.
It cooked on HIGH for 5 hours and then on LOW for 1 hour. The consistency was good and
the potatoes were tender. I could have used a little more potato.
3/8/2021 - The ingredients were 4 Russet potatoes, weighing 2 lbs 10 oz,
1.87 lb ham, the Campbells soup and water, and grated Cheddar. I forgot to add other seasoning,
but it was very salty from the ham and soup. Prep took 40 minutes. The potatoes
were reasonably cooked after 4 hours on HIGH, so I switched the Crock-pot to LOW.
The mixture was very liquid so I removed the cover after 4.7 hours to let some evaporate,
but it remained
juicy until I served it 3/4 of an hour later. I served it in soup bowls.
Source: Rival Crock-Pot Slow Cooker Recipes for All Occasions, Publications International Limited, 2006