Slow Cooker Cheesy Ham and Potato Casserole. It is undoubtedly soothing to go home to a meal that has been silently working all the work, doing it all on its own. This slow cooker Cheesy Ham and Potato Casserol casserole is a combination of soft and tender layers of potato, savory diced ham, and a rich and cheesy cream sauce that melts together during hours of low heat that kind of meal that gives you a warm hug on a chilly night. It is simple, comforting, and most rewarding and has less to do with preparation and more to do with reward.
Layers, as Creamy, basic cheese, tender potato, layer upon layer of delicious ham, cooked low and to a taste of comfort.
Slow Cooker Cheesy Ham and Potato Casserol
Prep time: 15 minutes
Cook time: 6-7 hours
Total time: 61/4-71/4 hours
Yield
6-8 servings
Ingredients
Potatoes, sliced in thin (rustic or Yukon gold)
Quantity: 4 cups
Notes: Cut in equal slices so that they cook at the same speed.
Cooked ham, diced
Quantity: 2 cups
Notes: Extra ham leftovers are used to give it that additional taste.
Grated Cheddar cheese
Quantity: 2 cups
Notes: Freshly grated is more meltable.
Mozzarella cheese or Colby Jack grated
Quantity: 1 cup
Notes: Adds extra creaminess.
Cream of chicken soup
Quantity: 1 can (10.5 oz)
Notes: Bakes the white layer of the casserole.
Milk
Quantity: 1/2 cup
Notes: Helps thin the sauce.
Sour cream
Quantity: 1/2 cup
Notes: Adds richness and tang.
Small onion, finely diced
Quantity: 1
Notes: Adds savory flavor.
Garlic, minced
Quantity: 2 cloves
Notes: Fresh garlic has a more superior aroma.
Salt
Quantity: 1/2 tsp
Notes: Taste and adjust accordingly.
Black pepper
Quantity: 1/2 tsp
Notes: Adds mild spice.
Paprika
Quantity: 1/2 tsp
Notes: Adds a smoky touch in terms of color and light.
Nonstick cooking spray
Quantity: as needed
Notes: Prevents sticking.
Recipe To prepare Slower Cooker Cheesy Ham and Potato Casserole
Directions
Rub the slow cooker with non-stick cooking spray.
In the bottom, arrange the sliced potatoes in a layer in half.
Put half of the diced ham, onion, and garlic on top. Then add the shredded cheese over it.
Add cream of chicken soup, milk, sour cream, salt, black pepper and paprika in a bowl.
Add half of the sauce over the bottom layer.
Add the added layers: Layer the remaining 4 cups of potatoes (russet or Yukon gold), cut in thin rounds, 2 cups of cooked ham, diced, 2 cups of cheese (ceddar, freshly grated), 1 cups of cheese (mozzarella or Colby Jack cheese), grated and pour the remaining sauce on top.
Bake at LOW or at HIGH 6-7 or 3-4 hours, until tender.
Rest and serve to obtain uniformity.
Pro Tip
In order to make it even more tasty, place a small chunk of cream cheese within the last 30 minutes.
Or sprinkle over and put more cheese on it and leave it to melt and serve