Friday, September 20, 2019

What a Crock!

July 30, 2010 by  
Filed under Recipes

Lately I have been on a health kick. Don’t worry-they never last. Every now and then I just recognize my body’s need to take a break from all the rich foods and wines that I seem to crave daily. During this temporary epiphany I keep myself focused by making sure I have one day where I can eat whatever I want. Gosh I sound hopeless don’t I? Such is the life of a foodie. 🙂 Well, on my cheat day this week I decided to resurrect an old favorite of mine from my childhood…Ham and Potato Crockpot!

When my parents split up and my Mom became a single Mom raising 3 kids it got harder and harder to make sure we had good home cooked meals. This is the time when my sister, brother and I stepped up and started cooking a lot of meals. Mom loved coming home and finding dinner on the table. We were all old enough and had certainly been cooking as a family long enough that dinners were really good and usually followed by homemade dessert. But sometimes even we were too busy (being teenagers) so my Mom became the queen of the crockpot. I could recall countless memorable meals, many of them thrown together with whatever was in the fridge, and my favorite was Ham and Potato. Today I am sharing that recipe with you. It is so easy to make. If you have kids who love to cook with you, get them to help. You may ask, is this dish the most healthy? Nope. Is it good for you at all? Not really sure. Is it hearty and comforting and warms your belly? Oh yeah! If you do not own a crockpot, get one. They are awesome for slow cooking all kinds of meats and casseroles. You could also bake this dish in the oven, but then you will have to call it “Ham and Potato Dish Cooked in the Oven”. Deal? Hope you enjoy!


6-8 slices of ham cut into 1” pieces

8 medium potatoes thinly sliced with skin on

2 medium onions thinly sliced

2 cups of shredded cheddar cheese

1 can cream of mushroom soup

Layer potato, onion slices, ham and cheese in crockpot. Sprinkle flour, salt, pepper and garlic powder (I use fresh ground garlic) on each layer. Repeat layers until all ingredients are used. Spoon soup over the top, cover and cook on low for 8-10 hours. If you use high, cook for 4 hours.


*To keep potatoes from getting brown, toss slices with 1 cup of water and ½ tsp of cream of tartar**.

*If you do cook in the oven, add a soup can of milk to the recipe and bake covered at 350 for 1 hour.

 **For all you wine geeks, cream of tartar (also known as potassium bitartrate) is a byproduct of winemaking. Thank you Wikipedia for the following tidbit:

 Potassium bitartrate crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine. These are the same crystals that often form on the underside of the cork in wine bottles that have been stored below 50 degrees Fahrenheit. The crude form, known as beeswing, is collected and purified to produce the white, odorless, acidic powder used in cooking.

Here’s to good eating! Cheers!

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