I got it from a Relief Society Enrichment Night. I have no idea where the sister who gave us the recipe got it, but it's a real time-saver for holidays and such. With the ham, it can be a main course for brunch or something. I suppose you could also use beef, though I've never tried it. Makes 8 servings.
- 6 cups raw potatoes, cubed, sliced, or shredded
- 1 medium onion, cubed, sliced, or minced
- 1 tsp. salt
- 1/2 lb. cooked ham, sliced or cubed (optional)
- 4 Tbsp. butter
- 4 Tbsp. flour
- 1 (additional) tsp. salt
- 2 cups milk (2 % or higher fat)
- 1 1/2 cups shredded cheddar cheese
- Layer potatoes, onion, 1 tsp. salt, and ham (if used) into crockpot, about 2 layers of each.
- Make a roux with flour, butter, and 1 tsp. salt. (To make a roux: melt butter in a pan over medium-high heat. Dump flour and salt, mixed, in the middle of the pan all at once. Gently stir in butter from the edges toward the middle of the flour, mixing as you go to ensure a smooth mix with no lumps. Cook until golden-brown and fairly thick.)
- Slowly add milk, then cheese. Cook over low heat until thickened.
- Pour over potato/ham mixture in crockpot, and gently stir.
- Cover and cook on"Low" 6 to 7 hours or"High" 3 to 4 hours. Note: if you use shredded potatoes, I recommend you cook it on "High" for 3 hours or a little less. Otherwise you end up with a potato-soup type dish.
This recipe was submitted by ketchupqueen on January 23, 2005.