Yield: 8 Servings
- 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
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.
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, p45