Print Options

Back to Creamy Ham and Potatoes >

Include these items:

Select reviews >

Taste of Home Logo

Creamy Ham and Potatoes

 Creamy Ham and Potatoes
"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.
4 ServingsPrep: 20 min. Cook: 8 hours


  • 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


  • 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.
Nutritional 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.

2 of 2

Creamy Ham and Potatoes (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.