I wanted to share a new recipe that I tried. I got the original recipe from my “Fix it and Forget-It Cookbook” and was called “Country Scalloped Potatoes and Ham” by Deb Unternahrer. I changed the recipe to my liking and baked it in the oven instead of the crockpot as it was intended to be cooked. My husband and I really liked this. I used smoked and precooked ham that I had previously cut into chunks and froze.
Scalloped Potatoes and Ham:
3 very large potatoes or maybe 6-8 normal size
1/4 cup of Thrive freeze dried chopped onions rehydrated
1 to 2 cups of fully-cooked ham cubed
1/4 cup of Southeastern Mills Old Fashioned Pepper Gravy mix
1 Pint of homemade cream of mushroom soup (you could use can from the store)
2 cups of water
Salt and Pepper
1 – 2 cups shredded cheddar cheese
Combine rehydrated Thrive onions, water, gravy mix, and cream of mushroom soup. Whisk this mixture together to remove lumps. Peel your potatoes and slice very thin into a 9 x 13″ pan. Sprinkle the cubed ham over this and pour the gravy mixture over the top. Salt and Pepper the top to your liking and cover the pan with foil. Bake at 350 degrees for 1 hour, then remove foil and add cheddar cheese, return to the oven and bake without the foil for another 30 minutes. It should be really bubbly by then. This is what mine looked like when it was done:
Yummy, really good by itself or add some green beans for a veggie!