Mom’s Scalloped Potatoes and Ham
Mom’s friend gave her this recipe years ago, and she shared it with me. When we have leftover ham to use up, it’s the most-requested recipe at my house.
—KELLY GRAHAM ST. THOMAS, ON
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 9 SERVINGS
10 medium potatoes (about 3 pounds), peeled and thinly sliced
3 cups cubed fully cooked ham
2 large onions, thinly sliced
2 cups (8 ounces) shredded cheddar cheese
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
1/4 teaspoon pepper
1. In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper.
2. Cover and cook on low for 8-10 hours or until potatoes are tender.