This recipe was a throwback from my childhood. In fact this was the best recipe that my mother ever made in her slow cooker. She got this scalloped potatoes and ham recipe out of the little booklet that came with her Rival slow cooker. The avocado green one that she also made her famous ‘baked beans’ in. Her recipe calls for it to be layered, but for the Freezer to Slow Cooker method I just dumped it all in together. My changes to the original are in parentheses. The house smelled just like my childhood when I came home from work, and the family absolutely loved it! I made enough that I made two bags and gave one meal to Daughter Number One. She was thrilled!
When I mentioned to one of my brothers that I had made this, he said how much he had liked the scalloped potatoes and ham, too. He asked if I made it “like mom”. I reminded him that I don’t use ‘cream of’ soups but that other than that I made it “like mom”. He seemed to approve.
Some things are just nostalgic. This morsel is one of those. Maybe this same scalloped potatoes and ham recipe will become one of those for you, too!
Ham and Scalloped Potatoes
- 6-8 slices of ham ((cubed))
- 8-10 medium potatoes (peeled and thinly sliced)
- 1 onion (peeled and thinly sliced (diced))
- Salt and pepper to taste
- 1 cup grated cheddar or American (1/2 pound Velveeta, cubed)
- 1 10- ounce can cream of celery or mushroom soup (I use Healthy Soup Substitute; September 16th)
- 1 cup chicken broth – for the soup substitute
- 1/2 cup mushrooms, finely chopped
Place all ingredients in zippered freezer bag and mix thoroughly. Remove as much air from the bag as possible, close, and lay flat in freezer. Remove bag from freezer the night before cooking.
Spray slow cooker with non-stick spray. Pour contents into slow cooker, cover, and cook on low for 8-10 hours, or until potatoes are done.