Slow Cooker Cheesy Scalloped Potato Casserole Have you ever had a ham instant pot scalloped potatoes and ham that included some cheesy potatoes and corn? You’ll start by slicing some yellow potatoes fairly thin, probably about a quarter inch. Then you’ll whip up a creamy cheese sauce that is so much better than a can of condensed soup and takes less than 5 minutes. What slow cooker did you use?
For this recipe, I used my 3 quart Casserole Crock. 13 pan but in the form of a slow cooker. The insert is oven safe which means you can easily finish off a slow cooker recipe in the oven. Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up here. I usually send out 1-2 new recipes per week. And you can unsubscribe at any time.
6 quart oval slow cooker with non-stick cooking spray. Place thinly sliced potatoes in the crock. Lightly salt and pepper the potatoes. Melt the butter in a saucepan over medium heat. Stir in the flour, salt and pepper. Add the milk all at once and cook, stirring constantly, until the mixture thickens and bubbles. Pour the mixture over the potatoes.
Gently stir in the canned corn and cubed ham. Coat the potatoes evenly with the cheese sauce mixture. Cover the slow cooker and cook on low for 8 hours, or until potatoes are soft. Potatoes take a while to cook so be patient and start this recipe early in the day! Sprinkle the remaining cheese on top of the casserole. Let the cheese melt and then serve the potatoes. I use my 3-quart casserole crockpot for this recipe.