Description

The beauty of this crockpot version lies in its hands-off approach – you simply layer the ingredients, set it, and let the magic happen. Whether you’re feeding a hungry family on a weeknight or hosting Sunday dinner, this hearty casserole delivers every single time.

Ingredients

Scale

This comforting casserole starts with simple, wholesome ingredients that come together to create something truly special. The beauty is in the quality of each component working in harmony.

Base Ingredients:

3 pounds russet or Yukon Gold potatoes, peeled and sliced ¼-inch thick
2 cups cooked ham, diced (leftover holiday ham works perfectly)
1 large yellow onion, thinly sliced
2 cups sharp cheddar cheese, shredded

Creamy Sauce:

1 can (10.5 oz) cream of mushroom soup
½ cup sour cream
½ cup whole milk
2 tablespoons butter, melted

Seasonings:

1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon salt (adjust based on ham saltiness)

Garnish:

2 green onions, chopped
Fresh parsley for serving

Substitution Options: For a lighter version, try Greek yogurt instead of sour cream, or use turkey instead of ham. Dairy-free folks can substitute coconut milk and dairy-free cheese alternatives.

Instructions

1. Prepare Your Crockpot

Start by greasing your 6-quart crockpot with butter or cooking spray. This prevents sticking and makes cleanup much easier later. Trust me, this simple step saves you from scrubbing later.

2. Create the Creamy Base

In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, melted butter, garlic powder, pepper, paprika, and salt until smooth. This creamy mixture is what transforms ordinary ingredients into something extraordinary. The sauce should be completely smooth with no lumps.

3. Layer Like a Pro

Now for the fun part – layering! Place half of your sliced potatoes in the bottom of the crockpot, slightly overlapping them like fallen dominoes. Sprinkle half the diced ham over the potatoes, followed by half the sliced onions. Pour half of your creamy sauce over this layer, making sure it reaches all the corners.

Repeat with the remaining potatoes, ham, and onions, then pour the rest of the sauce on top. “Don’t worry if it looks like a lot of liquid at first – the potatoes will absorb it beautifully as they cook,” as my grandmother used to say.

4. Add the Cheese

Sprinkle the shredded cheddar cheese evenly over the top layer. This creates a beautiful golden top as it melts and bubbles during cooking.

5. Set and Forget

Cover your crockpot and cook on LOW for 5-6 hours or HIGH for 3-4 hours. The casserole is done when you can easily pierce the potatoes with a fork and the top is golden and bubbly. Resist the urge to lift the lid frequently – each peek adds about 15 minutes to your cooking time.

6. Rest and Serve

Let the casserole rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving much neater. Garnish with chopped green onions and fresh parsley for a pop of color and freshness.

Nutrition

Calories: 385
Sodium: 890mg
Fat: 18g
Carbohydrates: 35g
Fiber: 3g
Protein: 22g