Slow Cooker Ham and Scalloped Potatoes
Ingredients
- 8-12 gold potatoes, peeled and cut into 1/4 inch rounds
- 4 cups ham, diced
- 8 ounces cheddar cheese (plus more for topping)
- 2 cups milk
- 2 10.5 oz cans cream of chicken soup
- 1/2 tsp dried thyme
- salt and pepper to taste
Instructions
- Optional: Blanche the potatoes in boiling water for 1-2 minutes. Shock in an ice water bath to stop cooking. Cool completely.
- If dividing this into 2 meals, divide the potatoes, cheese, and ham between the bags (or place all in one).
- Combine the milk, cream of chicken soups, salt, pepper, and thyme. Pour into the bags. Freeze.
- To cook: Thaw. Cook on low 6-8 hours, or on high 3-4 hours. Sprinkle with extra cheddar cheese, if desired.