Ham & Rosemary Scalloped Potatoes

This is one of those recipes that the whole family will be asking “is it ready yet?” hours before it’s done! The heavily blend of ham and rosemary wafted through the house in a way that’s just too divine. Fall comfort food at it’s finest! This would be a great potluck addition, but the party guests, unfortunately, will be missing out on the scrumptious smells 😉

It’s crisp on the outside with delicious crunchy cheesy bits, yet moist and oh so juicy on the inside. This will surely become a family favorite! No canned soup mixes or processed ingredients here, just real ingredients and whole foods.

Get yourself organized and prep your ingredients! If you have fresh herbs on hand, you can substitute 1/2 tsp. of thyme or rosemary with 1/2 Tbsp. of each herb. I adore these bright-colored mini prep bowls from Zak Designs. My set of 4 mini bowls come in green confetti, blue, purple and red.

Aren’t these potatoes just gorgeous?! You can really use any type of potatoes you have on hand for this recipe, I just love to cook with the mixed colored potatoes since it makes any dish so pretty!  Apparently because of the natural color, red and blue potatoes have more vitamins and minerals. 

Your first step will be to lightly grease the entire crock pot with butter.

Heat 3/4 cup of chicken broth in a Pyrex glass measuring cup in the microwave for 75 seconds, or until hot. Add in the flour and blend with a small whisk or a fork. It’s important to blend the flour into the hot liquid or else you’ll end up with a clumpy sauce!

Whisk in the 1 cup of heavy cream and now you have a lovely smooth sauce for your scalloped potatoes. I know that many crockpot scalloped potatoes use canned cream of mushroom soup, but it’s important to me to feed my family whole, real foods as much as possible and this only takes a couple more minutes of time than dumping in pre-cooked creamed soup.

Whisk in the  1/2 t. dried rosemary, 1/2 t. dried thyme, 1/2 t. salt and 1 t. pepper and you’re ready to start your casserole layers!  Just use your Pyrex as a small mixing bowl instead of pulling out an extra one.

Layer half of the gorgeous potatoes in the bottom of the crockpot and half of the onions and ham. Sprinkle with half of the cheese and pour half of the cream sauce over the top.

Look at those amazing layers! This looks so delicious and it isn’t even cooked yet!

With two layers of potatoes, ham, onion, cheese and sauce, your crock pot will be all the way filled to the rim. Feel free to sprinkle on extra salt, pepper or dried herbs. Yumm!

Cook with the lid on for 5-6 hours on low or 8-10 hours on high, or until the potatoes are soft and can easily be pierced with a fork.

Let the potatoes sit for 15 minutes after cooking, the sauce will continue to thicken as it cools. Feel free to spoon extra sauce from the bottom onto each plate. Your family won’t mind 😉

I served the scalloped potatoes with a side of roasted Brussel sprouts, any side veggie or salad will work well! Dig in!