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Creamy Ham and Potatoes Recipe

100% would make again

"Serve this stick-to-your-ribs dish with a green salad and dessert for a complete meal," suggests Peggy Key of Grant, Alabama. The creamy mixture of hearty ham and tender potatoes is brimming with homemade flavor.

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4 Servings
Prep: 20 min. Cook: 8 hours

Ingredients

4 medium red potatoes, thinly sliced
2 medium onions, finely chopped
1-1/2 cups cubed fully cooked ham
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/3 cups water
1 cup (4 ounces) shredded cheddar cheese, optional

Directions

In a 3-qt. slow cooker, layer potatoes, onions and ham.
In a large saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth. Combine soup and water; gradually stir into flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Pour over ham. Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 321 calories, 14 g fat (6 g saturated fat), 46 mg cholesterol, 1,586 mg sodium, 36 g carbohydrate, 4 g fiber, 15 g protein.

Creamy Ham and Potatoes published in Quick Cooking September/October 2000, p45