The other day we were all sitting at the table eating dinner and my husband and I were talking about some of the first meals I ever made for our little family (of 3 back then). For six years it was just my husband, myself and our son. During that time, I was a very young wife and mother, just learning the ropes of being a housewife. I had gone from having hot meals put on the table for me (by my awesome parents) to being the one having to prepare meals. The only problem was I didn’t know a thing about cooking. I was still 18 years and asking daddy to make grilled cheese sandwiches for me. It’s as pathetic as it sounds. But his grilled cheeses really are the best.
So we’re sitting there reminiscing about the first meals I cooked and it really dawned on me that I’ve come a long way from being a teen to a very domestic wife and mother. It’s not exactly the life I envisioned for myself, but that doesn’t make me any less proud of what I’ve managed to achieve, almost entirely on my own through trial and error. Eleven years ago I had no idea what a slow cooker was, let alone how to use one. These days it’s my best friend in the kitchen and probably the only reason I can make scalloped potatoes.
I attempted them once …. it was a soupy, very un-pretty disaster. These slow cooker saucy scalloped potatoes however are anything but a disaster. They’re still not very pretty but boy do they taste good. The sauce is rich, creamy and the potatoes come out perfectly tender. You can’t go wrong with this recipe and of course, it feeds a crowd. When I cook, I do it up BIG!
- 8-10 red potatoes, peeled and thinly sliced
- 1 large onion, halved and sliced
- 1 can (10-3/4 ounces) condensed cream of celery soup
- 1 can (10-3/4 ounces) condensed cream of potato soup
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 4 tablespoons salted butter
- pinch salt and black pepper, to taste
- 2 cups cubed fully cooked ham
- Spray a 7 qt slow cooker with non-stick cooking spray and layer potatoes and onions in the bottom.
- In a medium mixing bowl, whisk together soups, milks, salt and pepper.
- Pour mixture over the potatoes and onions.
- Cut the butter into cubes and spread over the top of the potatoes.
- Cover and cook on high for one hour.
- Add ham cubes and cook on low for 6 – 7 hours, until potatoes are tender.
Recipe adapted from Taste of Home.