Potatoes and these delicious ingredients in a slow cooker make this tasty meal

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Scalloped potatoes are a classic dish that's notoriously simple and delicious. We found a great recipe by Cooking and Crafting that switches this dish up with the addition of ham and corn, and cubed potatoes instead of thinly sliced. It's a great little twist on a classic dish, and best yet you can whip it up in the slow cooker.
By cooking the potatoes low and slow all day long, they're really going to soak up all that amazing cheesy flavor. Plus, we've added a little tip to get the crunchy, cheesy top you love so much when you cook scalloped potatoes in the oven.
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Ingredients
6 cups cubed (1-inch) peeled baking potatoes
1 1/2 cups cubed cooked ham
1 can (15.25 oz) whole kernel sweet corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 can (10 3/4 oz) condensed Cheddar cheese soup
1/2 cup milk
2 tablespoons all-purpose flour
Getting started
1. Combine your potatoes, ham, corn, bell pepper, and onion in the slow cooker
2. Then, in a bowl, mix your soup, milk, and flour. Beat it with a wire whisk until silky smooth, and pour it right on top of your potato mixture in the slow cooker. Gently mix together.
3. Cover and cook your scallop mixture on low for 7 to 9 hours, or on high for 3-4. 
4. To get a nice and crispy top on your scalloped potatoes, place paper towels on top of them about an hour or two before they're done cooking. This will absorb some moisture and help get a crispy, crunchy, cheesy, finish. 
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Watch this recipe in motion by clicking on the video below.
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