Ingredients
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2½ lb (1.1 kg) russet or Yukon Gold potatoes
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2 cups (300 g) cooked ham, diced
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1 medium onion, finely chopped
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2 garlic cloves, minced
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2 cups (200 g) shredded cheddar cheese
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1½ cups (360 ml) whole milk
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½ cup (120 ml) heavy cream
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2 tbsp unsalted butter, melted
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1 tsp salt, or to taste
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika
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1 tbsp chopped fresh parsley
Optional ingredients
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½ cup sour cream for extra creaminess
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½ cup shredded mozzarella for extra cheesy flavor
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1 tbsp cornstarch mixed with 2 tbsp cold milk if a thicker sauce is desired
Instructions
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Prepare the potatoes: Wash, peel if desired, and slice the potatoes into thin, even rounds about ¼ inch thick. Keeping the slices similar in size helps them cook evenly.
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Prepare the other ingredients: Dice the cooked ham, chop the onion, and mince the garlic.
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Grease the slow cooker: Lightly coat the inside of a 6-quart slow cooker with butter or nonstick cooking spray.
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Add the first layer: Arrange half of the sliced potatoes across the bottom of the slow cooker.
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Add ham and vegetables: Sprinkle half of the diced ham, onion, and garlic over the potatoes.
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Season: Add some salt, black pepper, garlic powder, and paprika.
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Repeat the layers: Add the remaining potatoes, ham, onion, and garlic. Sprinkle the remaining seasonings over the top.
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Prepare the creamy mixture: In a bowl, whisk together milk, heavy cream, and melted butter until combined.
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Add the cheese: Sprinkle the shredded cheddar evenly over the potato and ham mixture.
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Pour in the milk mixture: Slowly pour the milk and cream mixture over everything, distributing it evenly.
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Slow-cook: Cover and cook on LOW for 5–6 hours or HIGH for approximately 3–4 hours, until the potatoes are fork-tender. Cooking times vary depending on potato thickness and slow cooker.
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Check the sauce: If the casserole looks too thin, mix the optional cornstarch with cold milk and stir it gently into the sauce. Cover and cook for another 10–15 minutes.
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Finish: Sprinkle fresh parsley over the casserole. Let it rest for 10 minutes with the slow cooker turned off before serving.
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Serve: Spoon into bowls and enjoy while warm and creamy!
Nutrition Information
Estimated per serving, based on 8 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 350–420 kcal |
| Protein | 17–21 g |
| Carbohydrates | 32–38 g |
| Total fat | 17–22 g |
| Saturated fat | 9–12 g |
| Fiber | 3–4 g |
| Sugar | 4–6 g |
| Sodium | 750–1,050 mg |
Nutrition varies depending on the ham, cheese, milk, and portion size.
Nut & Allergen Information
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Peanuts: Not intentionally included.
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Tree nuts: Not intentionally included.
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Dairy: Contains milk, heavy cream, butter, and cheddar cheese.
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Gluten: The basic recipe is naturally gluten-free, but check packaged ham and seasonings for additives.
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Soy: Check ham and packaged ingredient labels for possible soy.
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Nut-free preparation: Check all ingredient labels for nut ingredients and cross-contact warnings.
If cooking for someone with allergies, always verify the packaging and use clean utensils and cookware.
Q/S — Questions & Tips
Q: Can I use leftover ham?
Absolutely! Leftover baked ham or holiday ham works perfectly. Cut it into small cubes before adding it.
Q: Do I need to cook the potatoes before adding them?
No. Thinly sliced raw potatoes cook directly in the slow cooker.
Q: Can I use frozen diced potatoes?
Yes. Frozen diced potatoes can be used, although the texture will be different. Adjust cooking time and check that they are completely tender.
Q: Can I use evaporated milk instead of heavy cream?
Yes. Evaporated milk is a good substitute and gives the sauce a creamy texture.
Q: Can I use mozzarella instead of cheddar?
Yes! Mozzarella melts beautifully. You can also combine mozzarella and cheddar.
Q: How do I prevent the potatoes from becoming mushy?
Slice them evenly, avoid overcooking, and check for tenderness toward the end of the cooking time.
Q: Can I make this recipe ahead of time?
You can chop the potatoes, ham, and onion ahead of time. Keep the potatoes submerged in cold water in the refrigerator, then drain and dry them before assembling. For best results, cook shortly after assembling.
Q: How do I store leftovers?
Refrigerate leftovers within 2 hours in an airtight container and use within 3–4 days. Reheat until steaming hot throughout.
Q: Can I freeze this casserole?
Yes, although the potatoes and creamy sauce may change texture slightly after thawing. Freeze in airtight portions for up to 2 months for best quality.
Q: What can I serve with it?
A fresh green salad, steamed broccoli, roasted vegetables, or warm dinner rolls make excellent sides.
Chef’s tip: Use freshly shredded cheddar cheese and slice the potatoes evenly. For the creamiest result, allow the casserole to rest for 10 minutes before serving so the cheesy sauce can thicken.