Saucy Scalloped Potatoes

Name: Saucy Scalloped Potatoes
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 8 servings.
Ingredients: 4 cups thinly sliced peeled potatoes (about 2 pounds); 1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted; 1 can (12 ounces) evaporated milk; 1 large onion, sliced; 2 tablespoons butter; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups chopped fully cooked ham

For old-fashioned flavor, try these scalloped potatoes. They cook up tender, creamy and comforting and chopped ham adds a hearty touch. —Elaine Kane, Keizer, Oregon

Ingredients

4 cups thinly sliced peeled potatoes (about 2 pounds)
1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted
1 can (12 ounces) evaporated milk
1 large onion, sliced
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups chopped fully cooked ham

Directions

In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.

Nutrition Facts

1/2 cup: 555 calories, 10g fat (5g saturated fat), 36mg cholesterol, 831mg sodium, 101g carbohydrate (9g sugars, 9g fiber), 17g protein.

Originally published as Saucy Scalloped Potatoes in Quick Cooking May/June 1998

Reviews

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Average Rating:

bwilkin

Nov 30, 2018

I love scalloped potatoes but these were very disappointing. The recipe is way too soupy and lacking in flavor. Sorry but I won't be making this one again.
TNbluffbaker

Jul 23, 2018

My family loved this!!! I also love the fact this is made in a slow cooker. I bet it would be delicious even if I didn't add the ham. Will definitely make this again and again.
Angel182009

Apr 26, 2018

Loved This recipe and how quick and easy it was to put together. I added a can of cheese soup for more flavor
Peg330

Dec 31, 2014

Should of figured this was a mistake but I had used a similar recipe from Taste of Home. Might make a good potato soup, there is no thickening agent potatoes were very soupy. Ended up scooping potato's out and making a quick roux with the liquid in pot and threw in oven for about 45 min. Actually quite tasty after that although I did had a few extra seasonings. Might try again but would definitely use some flour or something to thicken it up or do another search see if I can find the original recipe.
Brenda MH

Sep 7, 2014

These were okay, but didn't have as much flavor as I'd hoped. I did like the convenience of using the slow cooker but if I make these again, I would definitely use a slow-cooker liner; the potatoes really stuck to the inside of the pot.
Debiana

Mar 18, 2013

This is a perfect recipe for my family! Son doesnt like cheese at all, and was looking for a recipe that was filling and would use left over ham. Voila! here it is!! Other reviewers are correct, scalloped potatoes do not have cheese, au gratin does :) Thank you for posting this!
trishina

Dec 26, 2012

Dear cooks, I haven't tried this yet, but I will. Has anyone made it with just the oldfashioned cheesy white sauce? I don't use canned soup in my cooking anymore since I read the salt content. Most of these soups have over 800 mgs of salt?
KarenBur51

Aug 2, 2012

Get a grip rude people. If you were as smart as you think you are you would know that by adding cheese makes them "augratin" potatoes not scalloped so apparently the lady made scalloped potatoes now huh?!
Dannysngirl

Feb 5, 2011

Very yummy!
naner0331

Nov 1, 2010

Great recipe! I was looking for one with evaporated milk (doesn't separate over a long cooking period), and you provided me with a masterpiece. Thanks for sharing!