Crock Pot Ham And Potato Scallop Recipes

Steps:

• Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
• Cover, and cook on High for 4 hours.

Steps:

• Put half of ham, potatoes and onion in crock pot.
• Sprinkle with salt and pepper, then add grated cheese.
• Repeat with remaining half.
• Spoon undiluted soup over top.
• Sprinkle with paprika.
• Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Steps:

• Layer half of the ham, potatoes, onions and cheese in crock pot.
• Repeat layers.
• Spread undiluted soup over the top.
• Cover and cook on low 6 to 8 hours.
• Adjust amounts to fit the size of your crock pot.

Steps:

• Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.
• Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and.
• pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook in crock pot on low 8 to 10 hours. (High:.
• 4 hours).

Steps:

• In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper., Cover and cook on low for 8-10 hours or until potatoes are tender.

Steps:

• In 3 1/2 to 4-quart slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.
• In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
• Cover; cook on Low setting 7 to 9 hours or until potatoes are tender.

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
• Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
• Bake in the preheated oven until the top is lightly browned, about 1 hour.