What's Cooking Wednesday - Slow Cooker Ham and Scalloped Potatoes

I feel I must start off my telling you the title is a bit misleading. The ham is in the slow cooker, the potatoes are in the oven. Yes I know there are recipes out there that tell you how to make both in the slow cooker, but I can't be the only one who thinks that the best thing about scalloped potatoes is the nicely browned and slightly crunchy top that can only be effective achieved in the oven. I know that because Michael was reprimanded by both Papa and Grandma Linda at Easter dinner for attempting to bogart the crunchy bits from the side of the casserole dish.

I think it might be safe to say that ham and scalloped potatoes is my favourite holiday dinner. I mean turkey and stuffing is great, but I already eat so much chicken that it's lost it's sparkle. Turkey dinners find me loading up on the "special vegetables" that I don't normally get to eat because I live in a veggie free household. Now here I am rambling on when we all know you're really here for the food porn.



Ham & Scalloped Potatoes

1 boneless ham
3/4 cup brown sugar

Pack brown sugar around ham in slow cooker. Set to low and cook 7 - 8 hours.

Recipe Notes: Yep, it's that easy. I actually wet the ham a bit so the sugar would stick. This ham wins the award for juiciest, easiest and tastiest ham I've ever made.

Scalloped potatoes

4 - 6 medium sized potatoes, thinly sliced
1 medium onion, thinly sliced
8 slices of bacon, cooked and crumbled
1/4 cup butter
1/2 cup finely chopped onion
3 tbsp flour
1 tsp salt
1 3/4 cup milk
2 cups shredded old cheddar
1 cup sour cream

Preheat oven to 400 degrees. Saute the bacon until cooked in a fry pan, crumble and set aside.

Melt the butter in a large saucepan. Stir in the flour and mix well. Gradually but constantly stir in the milk to form a thick smooth sauce. Bring the sauce to a boil, then reduce the heat to low and cook for two minutes. Stir in the cheese and sour cream and continue cooking, stirring until the cheese is melted and the sauce is silky.

Lightly oil a large covered casserole dish. Spread a small amount of cheese sauce on the bottom of dish. Place a layer of sliced potato on top. Break up onions into rings and place a layer of onion on top of the potatoes. Top with cheese sauce. Repeat layers two more times, ending with the cheese sauce. It's very much like making a lasagna. Top with crumbled bacon and bake, covered for 60(ish) minutes.

Recipe Notes: Well I hope those instructions were clear enough for you. The recipe for the potatoes is one I adapted from somewhere else. All of you uber observant folks out there may remember part of this recipe from the What's Cooking Wednesday Macaroni and Cheese post. It is a versatile little sauce. I also use it on broccoli for holiday dinners. As much as I love scalloped potatoes I hate how long they take to cook. You're looking at at least and hour, but I recommend planning for longer just in case. The bacon is optional, but I can't imagine why you wouldn't put it on. I mean, everything is better with bacon, right? 5/5

Still hungry?

Easter Calabrian Cuzuppa at bleeding espresso...

Sweet Potato Pancakes at Virtually There

Breakfast for dinner at delores' space

What's the big deal about What's Cooking Wednesday and how do I play?

Playing is easy, wait until Wednesday rolls around and post a recipe that has been tried and tested by you. Pictures are always appreciated, but not necessary to play. Then drop me an email or leave a comment letting me know you played so I can add you to the WCW weekly master list.

What's Cooking Wednesday was born out of a desire to get out of that "what's for dinner" rut. Also I had hope that someday I could get my Mimico girl to attempt a recipe. And I am happy to say, mission accomplished. My Nancy did it. So I guess I could retire, but you know, I likely won't.