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.
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

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