Crockpot Cheesy Ham and Potato Casserole
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 4 cups peeled and sliced russet potatoes
- 2 cups diced cooked ham
- 1 1/2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the sliced potatoes, diced ham, and diced onion to the crockpot and stir gently to combine.
- In a mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, salt, and black pepper until smooth.
- Pour the soup mixture over the potato and ham layers and stir lightly to coat everything evenly.
- Sprinkle 1 cup of the shredded cheddar cheese over the top, then cover and cook on low for 6 hours.
- In the last 30 minutes of cooking, sprinkle the remaining 1/2 cup of cheese on top, replace the lid, and let the cheese melt before serving.
Notes
For the creamiest texture, slice the potatoes evenly so they cook at the same rate. If you prefer a sharper flavor, swap half the cheddar for a smoked variety. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce, and the dish can be assembled the night before and stored in the refrigerator until morning.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife