Have you ever played catch in your living room with a puppy while watching Food Network? It’s really hard. It’s especially difficult when you have an icy beverage in your right hand, a laptop balancing on one knee and a bowl of scalloped potatoes on the other. It’s amazing how quickly Sophie has grown since we got her in November. She’s recently learned that toys mean fetch. So from time to time, she brings me something squeaky to toss. No matter what I might be focused on at the moment. My favorite part about playing catch is it usually involves Sophie sliding across the hardwood floor while desperately trying to capture the toy with her teeth. So cute.
Slow Cooked Ham and Scalloped Potatoes
5-6 medium baking potatoes, unpeeled and sliced ¼” thick
1/3 cup diced green onion, green and white parts
Approx. 2 ½ cups smoked ham, thin cubed
3 Tbl. unsalted butter
3 Tbl. flour
1 2/3 cup milk
3 Tbl. parmesan cheese, grated
salt and pepper
Coat the interior of the slow cooker crock with cooking spray. Evenly layer the potatoes with the onions and ham. Sprinkle each layer with a pinch of salt and pepper.
In a medium sauce pan, melt the butter over medium heat. Add the flour and cook for 1 minute, until the butter is completely absorbed. Slowly add the milk and heat for 3 – 5 minutes, or until slightly thickened. Do not allow the sauce to boil. Remove from heat and add the parmesan cheese. Stir until the cheese has melted.
Pour the white sauce over the potatoes. Cook the mixture on high for approximately 2 – 2 ½ hours, or until the potatoes have completely softened. There should be no need to stir during cooking. Serves about 4 – 6 people as a side and 3 – 4 people as an entrée. The recipe can be easily doubled.
Authors Note: The amount of seasoning is purely based on how salty the ham and parmesan has made the dish. I always add very little in the prep stage and taste after the potatoes are cooked. Then adjust from there.