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It only takes a handful of basic ingredients to create a hot and satisfying meal that'll feed a crowd with this cheesy potato ham casserole. There's nothing to cook separately, and you can have all the slicing and layering work done in about 10 to 15 minutes. Then, the hands-on work is done. Set up everything in your Crock Pot and get on with your day while the Crock Pot does all the work. Pair this casserole with a green salad and dinner is served.
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Things You'll Need
2 cups sharp cheddar cheese
2 onions, sliced
2 cups cooked ham, diced
3 pounds potatoes, peeled and sliced (about 8 to 10 potatoes)
2 tablespoons fresh parsley, finely minced (optional)
1 can (10.75 ounces) condensed mushroom soup
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Step 1: Peel, Slice and Grate
Prepare your ingredients on a big cutting board. Grate the cheese on the largest holes of your box grater. Use a chef's knife to thinly slice the onions and dice the ham into bite-sized pieces. Peel the potatoes and cut them into slices that are no more than 1/4 inch thick. (If you're not going to assemble the casserole right away, keep potato slices in a bowl of water to prevent them from turning brown, then pat them dry with paper towels before layering them with other ingredients.) Mince the parsley.
A mandoline makes quick work of all the slicing required. Get a mandoline with a variety of attachable blades, so you can slice the potatoes and onions and shred the cheese with the same tool. Always be exceeding careful and wear safety gloves when working with a mandoline to prevent cuts.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the diced ham, grated cheese and sliced onions.
Use your clean hands or a rubber spatula to combine.
Step 3: Layer the Ingredients
Place a layer of sliced potatoes in the bottom of your slow cooker, followed by the onion, cheese and ham mixture. Repeat until both are completely gone.
Step 4: Add the Milk Mixture
Pour the mushroom soup and milk into the empty bowl you used for the onion, cheese and ham. Add the salt, pepper, garlic salt and all of the parsley except for about 1/2 teaspoon; reserve this to sprinkle on top when the dish is finished. Whisk everything together until it's smooth.
The quality of mushroom soup you choose will affect every bite of the finished casserole. When in doubt, opt for the classic: Campbell's Cream of Mushroom. Since the cheese and ham should already be quite salty, low-sodium Cream of Mushroom soup may be a better choice if you're trying to limit your salt intake. Alternately, create a different flavor profile by using mushroom and roasted garlic soup, or use a different condensed soup like cream of onion.
Pour the milk mixture over the top of your layered potatoes, ham, onions and cheese.
Step 5: Cook the Casserole
Put the lid on the Crock Pot and set it on high. Set the timer for 4 hours.
Step 6: Rest and Serve
The potatoes will be piping hot, so allow them to sit for at least 10 minutes after turning off the Crock Pot. This also gives all those juices one last chance to soak into the potatoes. Scoop up portions with a serving spoon and serve either on a bowl or in a plate.