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Creamy Ham & Potatoes Recipe
Creamy Ham & Potatoes Recipe photo by Taste of Home

Creamy Ham & Potatoes Recipe

Read Reviews (19)
3.89 19
Publisher Photo
If you love scalloped potatoes, this downsized version with tender chunks of ham is just for you. The cozy, comforting entree comes courtesy of Wendy Rowley from Green River, Wyoming.
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 2 servings

Ingredients

  • 2 large red potatoes, cubed
  • 1/3 cup cubed process cheese (Velveeta)
  • 3/4 cup cubed fully cooked ham
  • 1 tablespoon dried minced onion
  • 2/3 cup condensed cream of celery soup, undiluted
  • 2/3 cup 2% milk
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups equals 398 calories, 15 g fat (6 g saturated fat), 52 mg cholesterol, 1,534 mg sodium, 45 g carbohydrate, 4 g fiber, 20 g protein.

Directions

  1. In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion.
  2. In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir before serving. Yield: 2 servings.
Originally published as Creamy Ham & Potatoes in Cooking for 2 Spring 2009, p6

Nutritional Facts

1-1/2 cups equals 398 calories, 15 g fat (6 g saturated fat), 52 mg cholesterol, 1,534 mg sodium, 45 g carbohydrate, 4 g fiber, 20 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Creamy Ham & Potatoes(19)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Jun. 3, 2013

I cook for my husband and I in the slow cooker all the time. Not a waste at all! What are you wasting? I don't understand your comment.

MY REVIEW
Reviewed Mar. 13, 2012

Too bland and salty. Will not make it again

MY REVIEW
Reviewed Mar. 11, 2012

I have made MANY times since I first found this recipe!!! We LOVE it!!! I have done it double and 4X-I don't think I have EVER made something for just two !!! LOL What I do is use a small ham steak {1 to double and 2 to 4X} I cube it and then pan fry {with a T of butter} to crisp it up a bit. Then I dice and cook onions in the pan to get up all the browned up goodness from the pan- this adds a nice smokey flavor. The little bit of butter helps to thicken the "sauce" with the flour as it cooks. We eat it like a chowder and it is even better the next day!!!

MY REVIEW
Reviewed Feb. 12, 2012

Hi Alice, According to my Taste of Home Cassaroles & Slow Cooker cookbook converter, which is pretty darned accurate, I would bake this dish at 350 degrees for 40 minutes.

MY REVIEW
Reviewed Feb. 12, 2012

Ummm, yummy! I used a whole 16 pkg of ham cubes, 1# pkg of Velveeta and the whole can of soup to eliminate waste and this dish was delicious. The big surprise came when my husband, heating up the leftovers, added a carton of sour cream and 1 C. of peas. That made this dish absolutely mouth-watering! We will definately make this again - next time using sour cream in place of the milk and adding the peas for nutrition and color.

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