Description
Layers of tender potatoes, savory ham, and rich mushroom sauce bubble away in the crockpot, crowned by gooey melty cheese.
Ingredients
- 2 pounds russet potatoes peeled and sliced
- 2 cups diced ham
- 1 small onion finely chopped
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Grease the crockpot lightly with cooking spray.
- In a mixing bowl combine condensed cream of mushroom soup and milk until smooth.
- Stir diced ham chopped onion garlic powder dried parsley salt and black pepper into the soup mixture.
- Arrange half of the sliced potatoes in an even layer in the crockpot then spread half of the ham mixture on top.
- Repeat with remaining potatoes and ham mixture creating a top layer of potatoes.
- Cover and cook on low heat for 6 to 7 hours or until potatoes are tender.
- Sprinkle shredded cheddar and mozzarella cheese over the potatoes then cover and cook on high for an additional 10 to 15 minutes or until cheese is melted.
- Serve hot directly from the crockpot.
Notes
- You can substitute cream of chicken soup for a slightly different flavor
- Leftover ham works great so this recipe is ideal for holiday leftovers
- Do not lift the lid during cooking to maintain heat and moisture levels
- Let casserole rest for 10 minutes before serving to help it set