Creamy Crockpot Ham Potatoes (Print Version)
Layers of ham, potatoes, cheddar, and mushrooms slow-cooked to creamy, cheesy perfection.
# Ingredients:
→ Produce
01 -
6 medium russet potatoes, peeled and thinly sliced
02 -
1 small yellow onion, finely chopped
→ Protein
03 -
2 cups cooked ham, diced
→ Dairy
04 -
1 1/2 cups shredded cheddar cheese
→ Canned Goods
05 -
1 can (10.5 oz) cream of mushroom soup, undiluted
→ Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Liquids
08 -
A splash of water or milk, optional if needed during cooking
→ Preparation
09 -
Butter or cooking spray for greasing the slow cooker
# Steps:
01 -
Lightly grease the interior of the slow cooker with butter or non-stick cooking spray to prevent sticking.
02 -
Arrange a layer of sliced potatoes at the base of the slow cooker. Top with diced ham, chopped onion, a sprinkle of salt and pepper, and a portion of the shredded cheese. Continue layering the remaining ingredients in the same order, finishing with cheese on top.
03 -
Pour the undiluted cream of mushroom soup evenly over the layered ingredients. Use a spatula or spoon to gently spread and ensure the surface is well-coated.
04 -
Secure the lid and cook on LOW for 6 to 7 hours, or until potatoes are fork-tender and the mixture is bubbling. Around the 4-hour mark, check the consistency; if necessary, add a small splash of water or milk to prevent drying.
05 -
Spoon the mixture into bowls while warm, ensuring to scoop through all layers for a serving of creamy, cheesy ham and potatoes.
# Notes:
01 -
For even cooking, keep potato slices uniformly thin. Check moisture halfway through to ensure the dish does not dry out.