Ingredients
10 medium Idaho potatoes; peeled
8 oz pkg diced ham, or cut your own
1/2 c chopped onion (I use frozen. No more tears!!)
1 can(s) Campbell’s cheddar cheese soup
1 can(s) cream of mushroom soup, light
1 /2 c cheddar cheese, shredded
1 tsp dry mustard and white pepper
KICKED UP CREAMY VERSION
2 Tbsp Kerrygold butter or margarine
4 Tbsp Gold Medal flour
1 can(s) fat-free evaporated milk
1-1 1/2 c shredded Kraft swiss cheese
McCormick Paprika, just a sprinkle
Instructions
1. Regular version: In a large bowl mix the two soups and feel free to add a tiny splash of milk, then add the onion, hams and seasonings. Slice the potatoes in half and then into slices; add to soup and mix well. Put into the crock pot, and add a sprinkle of paprika. Cook on high 4 hours or low 7-8 hours. Sprinkle the cheddar on top during last 10 min.
2. Kicked Up version: Place peeled potatoes in a bowl of water. Melt the butter over med-high heat, cook and stir a few mins. Then whisk in the flour and stir. Add 1 cup of the evaporated milk and stir over med-high heat until bubbly and thickened; you may need the whole can.
3. Stir in the cheddar soup, Swiss and cheddar cheese and seasonings, stir till melted and creamy. (You will not use the mushroom soup in this version ?
4. Slice potatoes in half and then into slices. Place in a large bowl, along with onions and ham; mix well. Place in crock pot and cook the same as regular version. Let stand 10 min prior to serving.
5. Some people like to layer the ingredients, instead of mixing in a bowl. I like it all mixed so the flavors marry. Use your preference!
