Creamy Ham and Scalloped Potato Slow Cooker Casserole
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 4 medium russet potatoes, thinly sliced
- 2 cups diced cooked ham
- 1 small onion, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Place half the sliced potatoes in the bottom of the slow cooker. Add half the diced ham and half the sliced onion on top.
- Repeat the layers with the remaining potatoes, ham, and onion.
- In a mixing bowl, whisk together the milk, heavy cream, flour, garlic powder, salt, and black pepper until smooth.
- Pour the milk mixture evenly over the layered ingredients in the slow cooker.
- Sprinkle the shredded cheddar cheese across the top.
- Cover and cook on low for 6 to 7 hours until the potatoes are tender when pierced with a fork.
Notes
Stir the layers gently once during the last hour if the sauce looks too thick on top. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. Use a sharp cheddar if you want stronger flavor, but avoid pre-shredded cheese as it can turn grainy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife