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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | small (1-3/4" to 2-1/2" dia.) | potatoes, Yukon Gold, thinly sliced | 1 | sweetpotato, 5" long | Sweet Potatoes (1 kg) thinly sliced | 2 | medium | Turnips, thin sliced | 3 | small (5-1/2" long) | Carrots, sliced into thin coins | 1 1/2 | cups, slices | Parsnips, thin sliced (3 parsnips) | 3 | stalks small (5" long) | celery, sliced | 1 | medium (2-1/2" dia) | Sweet Onion, sliced into crescents | 3 | cloves | garlic minced | 1/4 | cup | cream, half and half | 1 1/4 | cups | chicken broth or stock | 1 | cup | milk, 1% with added vitamin A | 4 1/2 | teaspoons | Cornstarch | 2 | tablespoons | I Can't Believe It's Not Butter | 1 | teaspoon | salt | 1 | teaspoon | black pepper | 2/3 | teaspoon | thyme, dried | 1 | cup, shredded | shredded cheddar cheese Fat free | 3/4 | cup, shredded | shredded cheddar cheese | 2 | tablespoons | all-purpose flour | 1 1/2 | cups | cooked ham (diced) |
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Steps
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Sequence
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Step
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| | 2 | Using food processer fitted with 1/2-incl slicing disk, slice all vegetables. | | 3 | Microwave sliced vegetables and 2 T 1/2 | | 3 | Stir occassionally until vegetables are almost tender, 6-8 minutes. Stir in ham. | | 4 | In large bowl, microwave milk, broth, cornstarch, margarine, garlic, salt, pepper and thyme, stirring occassionally, until thickened, 1-3 minutes. | | 5 | Slowly whisk in Fat Free Cheddar Cheese until evenly melted. | | 6 | Spread 1/4 of the sauce in prepared slow cooker. | | 7 | Arrange half the vegetable mixture in the slow cooker and top with 1/2 the remaining sauce. Sprinkle 1T of flour. | | 8 | Arrange the remaining vegetables in the slow cooker and press gently to compress layers. Spread remaining sauce on top. Sprinkle with 1T flour. | | 9 | Cover and cook until vegetables are tender, 5-6 hours on LOW or 3-4 hours on HIGH. | | 10 | Sprinkle with remaining cheddar cheese and let sit until cheese is melted and casserole is cooked slightly, about 20 minutes; serve. | | 11 | If you like a drier scalloped vegetable, portion a small amount in an oven-proof dish and bake at 300 degree F for 15 minutes prior to serving. |
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