If you know much about me, you'll know that I LOVE my crock pot. It was one of my favorite gadgets in the kitchen. When we got our first crock pot, I remember the hubster asking me if he should keep the box to put it in when I was done using it. I looked at him like he had three heads. What could he possibly mean "being done with it"?
Needless to say the box hit the garbage and the crock pot found its permanent spot in our kitchen. I use it year-round. In the winter, it's great for all of those comfort foods such as stew and roasts. But in the summer, when I don't feel like grilling, it's a life saver. When the temp's skyrocket and the A/C is struggling, the last thing I want to do is heat up the stove or the oven. Ugh! The crock pot is great at keeping the kitchen cool.
And I love how I can fix it up in the morning and forget it until dinner time. Now that is my kind of cooking when I'm on a deadline. ;-)
Easy Scalloped Potatoes & Ham
- 8 med. potatoes, peeled and thin sliced
- 2 med. onions, quartered and thin sliced
- 1 lb. ham, chopped
- 11 oz 2% sharp cheddar cheese, shredded
- 10.5 oz fat-free cream of mushroom soup
- 1/4 tsp cream of tartar
- 1 cup water
- season salt & pepper to taste
Combine the cream of tartar and water in a big bowl. Add the potato slices.
Spray the crock pot with pan spray.
Layer in half of the potatoes.
Add seasoning to taste.
Add half of the ham, onions, and cheese.
Spoon the cream of mushroom soup over the top.
Let it cook on low for 4-6 hours, until the potatoes on tender.
Serve with your favorite vegetable. :-)