Alright, let’s talk ’bout makin’ them scalloped potatoes with ham in a crock pot. You know, the kind that sticks to your ribs and makes your belly happy? Yeah, that’s the one.
First off, you gotta get yourself some taters. I like them ‘russet’ ones, the big ol’ brown ones. Now, some folks like to peel ’em, but I say, why bother? The skin’s got all the good stuff in it, you know? Just scrub them taters real good, get all that dirt off. Then, chop ’em up into pieces, not too big, not too small, like, about this big. Holds up thumb and forefinger to demonstrate size.
Next, you need some ham. Don’t go gettin’ that fancy honey-baked stuff, unless you’re feelin’ fancy, I guess. Just get a hunk of ham, the kind you get at the store, and cut it up into squares, or bits, or whatever you want. Just make sure it ain’t too big, you want it to cook all the way through, you see?
Now for the creamy stuff. You can use heavy cream if you’re feelin’ rich, but I just use regular milk, sometimes with a little cream cheese if I got some on hand. Makes it real thick and yummy, you know? And don’t forget the cheese, lots of it! I like cheddar, the sharper the better, but you can use whatever you like. Just shred it up, or buy it shredded, whatever’s easier.
- Potatoes – Russet ones, or whatever you got, chopped up good.
- Ham – The regular kind, cut up into pieces.
- Milk or Cream – Or both! And maybe a bit of cream cheese if you’re feeling fancy.
- Cheese – Lots of it, cheddar is my favorite, but you do you.
- Salt and Pepper – Don’t be shy with it, gotta give it some flavor.
- Onion and Garlic – If you like, chopped up small, it gives it a nice kick.
Okay, now we gotta put it all together. Grease up your crock pot, so nothin’ sticks. Then, layer in the taters, then the ham, then the cheese. Do that again, and again, until you run out of stuff. Pour the milk or cream all over it, and sprinkle on some salt and pepper. If you’re using onion and garlic, toss that in too, in each layers.
Now, this is important: Don’t you go addin’ no water! The potatoes will make their own juice, you see? If you add water, it’ll be all soupy, and nobody wants soupy scalloped potatoes. Trust me on this one.
Put the lid on the crock pot, and turn it on low. Now, you gotta be patient, this ain’t no microwave meal. It’ll take a good six to eight hours, maybe even longer, depending on your crock pot. You wanna cook it ’til the potatoes are soft and the cheese is all melted and bubbly, like this gestures with hands. You can stick a fork in to check if they are ready, if the fork slides in easy like, it means they are ready to eat.
Once it’s done, let it sit for a bit before you serve it. That lets it thicken up, and it won’t burn your mouth off, you know? And that’s it! Easy peasy, lemon squeezy! You got yourself a pot of scalloped potatoes with ham that’ll make your whole family happy. Serve it up with some green beans or a salad, if you’re feelin’ healthy, or just eat it straight outta the pot, I won’t judge.
Some extra tips from an old gal who’s been cookin’ her whole life:
If you want to make it extra fancy, you can add some breadcrumbs on top in the last hour of cooking. It gives it a nice crispy crust. Or, you can add some other veggies, like peas or carrots. It’s your dish, do what you want with it!
And don’t forget to taste it before you serve it. If it needs more salt or pepper, add some. If it’s not cheesy enough, add more cheese. It’s all about making it taste good to you. And don’t you worry if it doesn’t look perfect. It’s the taste that matters, not the looks. As long as it tastes good, that’s all that matters.
Now, go on and make yourself some scalloped potatoes and ham. You won’t regret it, I promise ya!
Tags: [Scalloped Potatoes Recipe, Crock Pot Recipe, Ham and Potatoes, Easy Dinner, Comfort Food]