Hi y’all I’m Melissa from Melissa’s Southern Style Kitchen. I was over-the-moon when my friends here at BHG approached me about sharing a Month-of-Southern inspired Thanksgiving recipes. Over the next few weeks, I’ll be sharing 4 familiar BHG recipes changing a few ingredients and adding a bit of Southern flair. I’ll be sharing quick make-ahead appetizers, theses sumptuous slow cooked scalloped potatoes and a delightful pumpkin cheesecake. We all know, that no holiday table would be complete without potatoes in some form. If your holiday kitchen is like mine the oven tends to be very busy making it difficult to coordinate the preparation needed for all of the special dishes. While looking through the archives on the BHG website I came upon this slow cooked Three Cheese Scalloped Potatoes recipe and thought it would be the absolute perfect solution. The original recipe inspired me to put together this version with just a few ingredient changes.
I tweaked the original recipe a bit and added a slight flavor adjustment adding a hint of garlic to the oh-so-simple sauce. I also took the opportunity to add a holiday favorite, cubes of smoked ham. In place of the sour cream in the original recipe, I used a flavored onion and chive cream cheese, and of course a little melted butter. These are potatoes after all. You can make this dish your own by creating your own shredded cheese blend using your favorite varieties of cheese. If you have vegetarians at your holiday table, use vegetable broth in place of the chicken broth and leave out the ham. If you aren’t inclined to bake a whole ham, this dish is a tasty way to include it on your holiday menu with very little fuss. The creamy no-cook sauce is so decadent, no one will ever believe you whipped it up in your blender.
3 lb Yukon gold potatoes, sliced 1/4 inch thick
3/4 lb smoked ham, cubed
1 small sweet onion, finely diced
3 cup shredded sharp white cheddar cheese
1 1/2 cup low sodium chicken broth
1 [10 3/4] oz can cream of potato soup
4 oz onion and chive cream cheese, softened
3 Tbsp grated Parmesan cheese
4 Tbsp butter, melted
1 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground mustard
1 Tbsp chopped chives or parsley
Liberally spray the bottom and sides of a 6-quart oval slow cooker with cooking spray. Cube the ham, dice the onion. You can mix together additional flavors of shredded at this point if desired, making your own blend of cheese.
To prepare the sauce, pour the chicken broth, potato soup, softened cream cheese, grated Parmesan cheese, melted butter, garlic powder, salt, black pepper and ground mustard into a stand blender. Process until smooth and fully combined.
Separate all ingredients into thirds. Begin by layering 1/3 of the sliced potatoes on the bottom of the slow cooker. Sprinkle with 1/3 of the diced onion and 1/3 of the cubed ham. Drizzle with 1/3 of the sauce and sprinkle with 1/3 of the shredded cheese. Repeat layers ending with sauce and cheese.
Cover the opening of the slow cooker with doubled paper towels then place the lid firmly on top. Cook on the high setting for 3-4 hours or on low for 6-7. Test the potatoes with a fork for tenderness. When done, remove the crock from the slow cooker, sprinkle with chopped chives and rest uncovered for 10 minutes before serving. Serve the scalloped potatoes straight from the slow cooker or arrange on a serving platter, if preferred. Serves: 10-12
Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen
. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys. She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.
Slow Cooker Thanksgiving Side Dishes