Being married to a potato farmer, I cook my fair share of potatoes. They are a staple in our house. This is one of our favorite slow cooker recipes because it is simple, delicious, and it utilizes our famous Idaho Potaotes!!!! Please note that this recipe makes enough to feed my family of six, and we usually have a bit of left overs that I like to warm up for lunch the next day. If you are using a smaller crock pot, or would like a smaller portion, please cut the recipe in half.
HAM & CHEESE SCALLOPED POTATOES IN THE SLOW COOKER
-about 8 large Russet potatoes, peeled, washed and diced
-1 large green pepper, chopped
-1 large onion, chopped
-1-2 cups chopped ham
-1.5 cups shredded cheddar cheese
-1/4 stick melted butter
-1.5 cups chicken broth
-2 cans cheddar cheese soup
-1 can cream of chicken soup
-seasoning salt, pepper, garlic powder
Peel and chop potatoes. Chop green pepper, onion and ham. Grate cheddar cheese.
Layer half of ingredients in slow cooker as follows: potatoes, green peppers, onions, ham & cheese.
Season with seasoning salt, pepper, and garlic powder. I prefer to use Lawry's Seasoning Salt and Lawry's Garlic Salt with Parsley. These are my "go-to"seasonings, and I use them in almost everything!!!!
Repeat the layers again until you have used all of your chopped ingredients, also seasoning the top layer. Melt butter. In a medium bowl, combine melted butter, chicken broth, and soups. Stir well.
Pour soup mixture over top of ingredients in slow cooker.
Cook on high 4-5 hours or low 6-8. I usually stir the ingredients a time or two during the day, but if you're not home, it will still cook fine. Potatoes are done when they are nice and tender.