I just can’t say no to spuds when they’re done up like this.

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When you combine the sturdiness of ham with the tenderness of scalloped potatoes, a certain coziness permeates the kitchen. A classic meal that has been enjoyed for many years, particularly in the Midwest, is scalloped potatoes topped with ham. This recipe evolved from the long-standing practice of creatively repurposing leftovers, which had its origins in the need to provide substantial dinners capable of feeding a family. When the wind is howling outside and all you want is a hearty home-cooked supper that has been simmering in its own deliciousness for a while, this is the ideal dish for you.
This hearty recipe may stand on its own, but for a lighter touch, try serving it with a steamed green bean or crisp green salad. Sop up that creamy sauce with some warm biscuits or good ol’ handmade toast.
PAID LISTING

Potatoes and Ham in a Slow Cooker Scalloped Dish, Eight Servings

One finely sliced onion and four cups of thinly sliced potatoes (or about six medium potatoes) are the ingredients.
These ingredients call for diced cooked ham and 1 cup of shredded cheddar cheese.
10 3/4 ounces (or one can) mushroom cream soup
+/- half a cup of milk

Half a cup of sour cream

– 1/4 teaspoon of powdered garlic
— half a teaspoon of paprika
Season with salt and pepper to taste. Grease with butter. Chop some fresh parsley for garnish.

How to Follow

1. To prevent food from sticking, grease your slow cooker with some butter.
2. Divide the cut potatoes, onions, and ham among the three ingredients and place them in the slow cooker in half.