Alright, friends, this Crockpot Ham and Potato Casserole is a total weeknight winner! It’s creamy, cheesy, and loaded with hearty potatoes and savory ham – pure comfort food! The best part? It all cooks in your slow cooker, so you can toss it together and let it do its thing while you handle the chaos of family life. This is one of those recipes everyone in the house loves – picky eaters included. Plus, it’s a great way to use up leftover ham (hello, holiday dinners!). Let’s get cooking!
What You’ll Need
Ingredients:
- 6 medium potatoes, peeled and thinly sliced
- 2 cups cooked ham, diced
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Tools:
- Slow cooker (Crockpot, 6-quart recommended)
- Sharp knife and cutting board
- Vegetable peeler
- Mixing bowls
- Wooden spoon or spatula
Pro Tips
- Use a Mandoline for Even Slices: Thin, even slices of potato cook more evenly in the crockpot.
- Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that can affect melting. Freshly shredded is always creamier.
- Spray the Crockpot: Lightly coat the inside of your crockpot with nonstick spray to prevent sticking.
- Don’t Overload the Potatoes: A single layer of potatoes is better than cramming them in – it helps everything cook evenly.
- Stir Gently: If you’re tempted to check on it and stir, be gentle to keep the potato slices intact.
Possible Substitutions and Variations
- Ham Substitute: Use cooked bacon, turkey, or even cooked chicken.
- Cheese Options: Swap cheddar for gouda, Swiss, or pepper jack for a little kick.
- Soup Base: Try cream of mushroom or cream of celery soup for a twist.
- Add Veggies: Toss in some frozen peas or steamed broccoli for extra nutrition.
Make Ahead Tips
- You can prep everything the night before! Slice the potatoes, chop the ham and onion, and mix the sauce ingredients (sour cream, soup, milk, and seasonings). Store them separately in airtight containers in the fridge. Assemble in the crockpot in the morning and you’re good to go.
How to Make Crockpot Ham and Potato Casserole
Step 1: Prep the Ingredients
Peel and thinly slice the potatoes, dice the ham, and chop the onion.
Step 2: Make the Sauce
In a mixing bowl, stir together the sour cream, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
Step 3: Layer the Casserol
Spray the crockpot with nonstick spray. Add a layer of sliced potatoes, then sprinkle diced ham, chopped onions, and shredded cheese. Pour some of the sauce over the top. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Step 4: Cook
Cover the crockpot with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender and everything is hot and bubbly.
Step 5: Serve
Scoop the casserole onto plates or into bowls and garnish with fresh parsley if desired.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or oven. Add a splash of milk if it seems dry.
- This dish doesn’t freeze well due to the potatoes’ texture after thawing.
Conclusion
There you have it – a cozy, comforting Crockpot Ham and Potato Casserole that’ll make dinnertime stress-free and delicious. Whether you’re using up leftover ham or just need a hearty meal for the family, this recipe is sure to please. I can’t wait for you to try it! Be sure to leave a comment and let me know how it turned out, or if you have any fun twists to share! Happy cooking! 😊
