Crock Pot Ham & Scalloped Potatoes

May I just say before I get started, that some Comfort Food is just plain UGLY.  It is.  I don’t think it can help it, its just when its all gooey and smooshy and delicious…it just is uglier than some other dishes.

  Even when I tried different plates, still ugly.



  So without further adieu or dirtying any more plates, I give you:

Crock Pot Ham & Scalloped Potatoes

{click for easy printable}



  • 5 pounds Baking Potatoes, Washed, Peeled, Sliced And Cut
  • 1 whole Onion, finely chopped
  • 5 cloves Garlic, Pressed
  • 1 pound Pressed Ham Slices, Cubed Or Leftover Ham Roast, Shredded
  • ½ cups Sweet Cream Butter
  • ½ cups Flour
  • 2 teaspoons Salt
  • 1-½ teaspoon Fresh Ground Pepper
  • 3 cups Milk
  • 16 ounces, weight Velveeta, Cubed
  • 1-½ cup Shredded Cheese, Like Colby Jack

1. Peel, slice and cut potatoes into 1/4th inch wide strips. Cube or shred ham. Set aside.
2. Melt butter in a large pan. Chop one onion and press 5 cloves of garlic. Sautee until soft and translucent.
3. Stir in flour and salt. Slowly add milk, then cheese until thick and creamy.
4. In a large bowl mix potatoes, ham and cheese sauce. Scrape into sprayed 6 Qt. Slow Cooker.
5. Cover and cook for 6 hours on low, or 3 hours on high, or until potatoes are soft.

This makes a BIG batch, so half it depending on your family size.  We ate on it several suppers and still had lunch leftovers!

Enjoy with green beans and whole wheat rolls!




Havarti Ham & Potatoes

    I just adore you all so much! Have I told you that lately?! You bless me daily with your sweet words & thoughtful gestures!

  Let me tell you about a friend, whom I have gotten to know through this blog the past couple months……She is the one who literally read 4 little Ferguson’s from stem to stern the weekend she found us! 🙂 She is also the one who shared the Peaches & Cream French Toast Casserole with Yogurt Sauce from her darling Bed and Breakfast menu. I simply adore her!

Look at what thoughtful Mary sent us yesterday…..

Christmas Banners!


She used these flag banners in her Christmas family photo session, and I commented on how darling they were and asked her where in the world she found them.  Turns out she MADE them!

Imagine my surprise when, amongst all the boring junk mail and bills, a package came today with these inside! Bless her heart! 🙂

(Look at this photo and guess who didn’t have access to her wrapping paper this year? ME!  My Mom is between homes and everything is in storage, including the things I used to store in her big basement storage room.)


Naturally, I had to put them to good use until my next Christmas photo session, especially since they matched my color theme PERFECTLY!016

I’ll smile every time I walk into the living room and see them, Mary!

Thank you so much!!


Moving on to dinner:

Enjoy this comfort food! The Havarti cheese makes this dish so creamy and so unique!

Havarti Ham & Potatoes

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  • 1 can (10 3/4 Oz) Cream Of Celery Soup
  • ½ cups Sour Cream
  • 8 ounces, weight Havarti Cheese, In Small Cubes Or Shredded
  • 3 whole Large Baking Potatoes, Sliced
  • 1-½ cup Cubed, Cooked Ham
  • 1 cup Mini Sweet Peas
  • 1 container (6 Oz) French Fried Onions

Heat oven to 350*. Spray 9×13 casserole dish. In a large bowl, combine, soup, sour cream and cheese (reserve some for top), mix well. Add potatoes, ham and mini peas. Scrape into 9 x 13 pan and cover with reserved cheese. Cover pan with foil and bake for 30 minutes.
Uncover casserole and sprinkle with French Fried Onions. Bake uncovered for another 30 minutes, or until bubbly.



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Tastetastic Thursday