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Ham and Scalloped Potatoes
Andre Lewis

Ham and Scalloped Potatoes

A slow cooker gives scalloped potatoes soft centers and browned edges only where they meet the crock, so don't expect an oven crust. Thin, even slices are the whole job. Ham seasons the sauce as it cooks, which is why the added salt stays modest.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs Yukon Gold potatoes sliced 1/8 inch thick
  • 1 lb cooked ham cut into 1/2-inch cubes
  • 1 small yellow onion thinly sliced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk warmed
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 1/2 cups shredded sharp cheddar cheese divided

Method
 

  1. Coat a 6-quart slow cooker insert with nonstick spray and layer one-third of the potatoes, ham and onion inside.
  2. Repeat the layers twice, keeping the potato slices flat rather than clumped.
  3. Melt the butter in a saucepan, whisk in the flour for 1 minute and gradually whisk in the warm milk.
  4. Cook until the sauce coats a spoon, 4 minutes, then stir in the salt, pepper, garlic powder and 1 cup cheddar.
  5. Pour the sauce evenly over the layers, cover and cook on low until a knife slides through the center potatoes, 4 1/2 to 5 hours.
  6. Scatter the remaining 1/2 cup cheddar over the top, cover and cook on high until melted, 10 minutes.
  7. Turn off the cooker and rest the potatoes uncovered for 15 minutes before scooping.