Quarantine Cooking with Carolyn Crockpot Scalloped Potatoes and Ham
Crockpot Scalloped Potatoes with Ham
4 to 5 medium Potatoes (peeled and sliced)
3 Tablespoons Flour
Salt and Pepper
16 oz diced Ham (OR 1 16oz. can of Salmon-Dried and Flaked)
½ Cup Chopped Onion
1 Can Cream of Mushroom, Chicken, or Celery Soup
¼ Cup Water
Dash of Nutmeg
Please half of the potatoes in lined or greased slow cooker.
Sprinkle with half of the flour, then sprinkle lightly with salt and pepper.
Cover with half of the ham, sprinkle with half of the onions.
Repeat layer.
Combine soup and water in a bowl mix well.
Pour soup and water over the ham and potatoes. Sprinkle with a dash of nutmeg.
Cover and cook on low for 7 to 9 hours or until potatoes are tender.
Serves 6
Saucy Scalloped Potatoes | PowerXL Combo 12-in-1 Recipes
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Hot, creamy, and saucy scalloped potatoes made easy with the PowerXL Combo 12-in-1. Seasoned with onion, salt, pepper, and cream. A toss-and-go meal where you can place all the ingredients in the pot and let it cook while you go on your day. Slow-cooked but we can guarantee a great flavor you will love.
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Saucy Scalloped Potatoes Recipe
Serves 8
Ingredients:
4 cups thinly sliced peeled potatoes (about 2 lbs.)
1 (10¾-oz.) can condensed cream of
celery soup or mushroom soup, undiluted
1 (12-oz.) can evaporated milk
1 large onion, sliced
2 Tbsp. butter
½ tsp. salt
¼ tsp. pepper
1½ cups chopped fully cooked ham
Directions:
In the Inner Pot, combine all of the ingredients. Turn the
dial to Slow Cook and adjust Timer to 8 hours. Cover with
the Glass Lid and press Start. Cook until potatoes
are tender.
Creamy Vegetable Casserole Recipe
An easy and delicious cheese vegetable casserole that everyone will love!
1 cauliflower
1 pepper
3 carrots
1 zucchini
Olive oil
Salt & pepper
Preheat oven to 450 degrees F. Roast vegetables for 15-20 minutes until tender.
Cream mixture:
1 cup sour cream
1 cup heavy cream
1 & 1/2 cups mozzarella cheese
Italian parsley (optional)
Bake the vegetables mixed with the cream mixture for 15 more minutes or until golden on top.
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Music: bensound.com
Ham, Potato and Leek Pie | EG13 Ep64
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!
Chicken Pasta Bake Recipe
This chicken pasta bake is cheesy, creamy and comforting. This dish contains everything you need: pasta, chicken pieces in tomato sauce, béchamel sauce and melted cheese. The perfect dish for family weekend family dinner.
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Full written recipe + tips:
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For the filling:
370g (13oz) Pasta of your choice
2 tablespoons Olive oil
3 Chicken breasts, cut into small cubes
1 Onion, chopped
3 Garlic cloves, crushed
2 Bell peppers, diced
1 tablespoon Tomato paste
400g (14oz) Tomato sauce/chopped tomatoes
Salt to taste
Black pepper to taste
1 teaspoon Oregano
1 teaspoon Paprika
For the béchamel:
6 tablespoons (90g) Butter
3/4 cup (90g) Flour
3 cups (720ml) Milk, warm
Salt to taste
Black pepper to taste
1/4 teaspoon Nutmeg
For the topping:
85g (3oz) Mozzarella, grated
85g (3oz) Cheddar cheese, grated
1. Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
2. To a large pot filled with water add 1 tablespoon of salt and bring to a boil.
3. Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
4. When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).
5. Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
6. Add the sauce to the pasta, the add the chicken mixture. Stir until well combined.
7. Transfer to the baking dish. Sprinkle on top grated mozzarella and grated cheddar.
8. Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.
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