Review: This meal really was simple to fix and quite tasty. Next time I make it I will probably use a few less potatoes and just a touch more cheese but other than that it was scrumptious. It also called for grill seasoning to taste. It was not specific about what time of grill seasoning and I remembered another potato meal I made before that used rosemary and garlic, so I used those two ingredients for the seasoning. If there's another type of seasoning you want to use though, by all means, use it. The recipe also calls for ham steak cut into cubes but it's up to you if you want to get the ham that's already in cubes or buy the steak and cut it yourself. I got the steak and cut it myself but it ultimately doesn't matter.
Recipe:
- 6 large russet potatoes, sliced into 1/4-inch rounds
- 1 ham steak (about 1 1/2 pounds), cut into cubes
- 1 can (10 3/4 ounce) condensed cream of mushroom soup, undiluted
- 1 soup can water
- 1 cup shredded Cheddar cheese
- grill seasoning to taste
Layer the potatoes and ham in CROCK-POT slow cooker. Then combine the soup, water, cheese and seasoning in a large mixing bowl. Pour the mixture over the potatoes and ham. Cover and cook on HIGH 3 1/2 hours or until the potatoes are fork-tender. Turn the CROCK-POT to LOW and continue cooking 1 hour.
When I did it I put half the potatoes in first, then half the ham and then sprinkled some of the rosemary and garlic on it. Then I put the other half of potatoes in, the rest of the ham and then poured the soup and water over them. Finally I sprinkled the rest of the cheese on top and sprinkled more rosemary and garlic over that. When I went to stir the meal between switching it from HIGH to LOW, I sprinkled a little more cheese in as well to give it a little more than the 1 cup amount it calls for, but it could have used even more cheese in my opinion.
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