This recipe for potatoes and ham yields a hearty and satisfying dish that is perfect for feeding a crowd. With thinly sliced potatoes, savory ham, grated Cheddar cheese, and creamy mushroom soup, it’s a comforting and flavorful combination that is sure to please.
To start, the medium-sized potatoes are peeled and thinly sliced. Tossing them in cream of tartar and water helps to prevent browning and maintain their texture. After draining, half of the sliced potatoes are placed in the slow cooker, followed by a layer of sliced ham and onions. The process is repeated with the remaining ingredients, creating a layered effect.
Next, grated Cheddar cheese is sprinkled over the layers, adding a creamy and savory element to the dish. Lowsodium cream of mushroom soup is spooned over the top, enhancing the flavors and providing a rich and velvety texture. A sprinkle of paprika adds a touch of color and flavor.
The slow cooker is then covered and set to cook on low heat for 8 to 10 hours or on high heat for 4 hours. During this time, the flavors meld together, and the potatoes become tender and infused with the savory ham and creamy soup.
This recipe yields 8 servings, making it perfect for a gathering or for leftovers throughout the week. Its comforting and satisfying nature ensures that there won’t be any trouble getting rid of it. It can be served as a main dish or as a hearty side dish alongside other accompaniments.
INGREDIENTS:
- 8 medium potatoes, peeled and thinly sliced
- ½ teaspoon cream of tartar
- 1 cup (235 ml) water
- 1 pound (455 g) ham, sliced
- 2 cups (320 g) thinly sliced onions
- 1 cup (120 g) grated Cheddar cheese
- 10 ounces (280 g) low-sodium cream of mushroom soup
- Paprika
PREPARATION:
- Peel and thinly slice the medium-sized potatoes.
- Toss the sliced potatoes in cream of tartar and water to prevent browning. Drain.
- In the slow cooker, layer half of the sliced potatoes, followed by a layer of sliced ham and onions.
- Repeat the layers with the remaining ingredients.
- Sprinkle grated Cheddar cheese over the layers.
- Spoon the undiluted cream of mushroom soup over the top.
- Sprinkle with paprika.
- Cover the slow cooker and cook on low heat for 8 to 10 hours or on high heat for 4 hours.
YIELD: 8 servings
NUTRITIONAL INFORMATION PER SERVING:
- 378 g water
- 435 calories (22% from fat, 21% from protein, 57% from carbs)
- 23 g protein
- 11 g total fat
- 5 g saturated fat
- 4 g monounsaturated fat
- 1 g polyunsaturated fat
- 63 g carbs
- 7 g fiber
- 5 g sugar
- 446 mg phosphorus
- 169 mg calcium
- 3 mg iron
- 732 mg sodium
- 1953 mg potassium
- 192 IU vitamin A
- 43 mg ATE vitamin E
- 35 mg vitamin C
- 41 mg cholesterol
CONCLUSION:
This recipe for potatoes and ham is a crowd-pleasing and delicious dish that will satisfy your comfort food cravings. The combination of thinly sliced potatoes, savory ham, grated Cheddar cheese, and creamy mushroom soup creates a comforting and flavorful meal. Whether served as a main dish or as a side, it is sure to be a hit. With its easy preparation and slow cooking in a crockpot, it’s a convenient option for busy days or for feeding a large group.
The resulting dish is hearty, creamy, and packed with flavor. The tender potatoes, savory ham, and cheesy goodness make it a comforting and satisfying choice. Whether you’re cooking for a family dinner or hosting a potluck, this recipe for potatoes and ham is sure to be a favorite.
