Slow Cooker Scalloped Potatoes with Ham
I made this recipe but made the mistake of not thinly slicing the potatoes. If anyone has ended up with a watery mixture because of having to cook it longer than the 4 hrs, this might be the problem. If this happens to you, this is how to fix it, and as a result, you will still have an amazing thick cheesy comfort meal!
You will need 1 cup of milk, 2 TBSP flour and 1-2 cups of shredded chedder cheese (depending on how cheesy you like it.
In a pan on low heat, whisk constantly milk and flour until thick and hot but not scolded or boiling (about 30 secs-1 min). Take off heat, and add anywhere between 1-2 cups of cheese. It must be EXTREMELY thick (thicker than pancake batter) because it must stand up to the watered down mixture in the crock. I added additional onion & garlic powders, and salt. Whisk for a minute until shredded cheese is melted. Mix into ham and potatoes in crockpot. I like it very thick, so I let it sit for a bit to let the mixture thicken more. It's even better if you refrigerate overnight and heat the next day. The flavors are even better and so much thicker!!
5 users found this review helpful
Dec. 15, 2011