Ingredients
Main Ingredients
- 4 medium Russet Potatoes or Yukon gold, consider leaving skins on
- 2 cups Ham leftover, or turkey/chicken as substitutes
- 1 medium Onion chopped, can substitute with shallots or leeks
- 10.5 ounces Cream of Mushroom Soup can swap with cream of celery or homemade sauce
- 1 cup Milk use skim or whole based on preference
- 2 cups Grated Cheese Cheddar or cheese blend, consider mixing in mozzarella
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder optional
Method
Preparation
- Clean and slice the potatoes into thin rounds.
- In a slow cooker, layer half of the sliced potatoes, followed by half of the chopped onion and half of the ham.
- In a bowl, mix the cream of mushroom soup, milk, salt, pepper, and garlic powder, if using. Pour half of this mixture over the first layer in the slow cooker.
- Add the remaining potatoes, onions, and ham in the same manner.
- Pour the rest of the soup mixture over the last layer.
- Top with grated cheese.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 9gSodium: 900mgFiber: 3gSugar: 2g
Notes
Serve this dish hot straight from the slow cooker. It pairs well with a simple green salad or steamed vegetables. Sprinkle with fresh herbs like parsley or chives for added flavor. For a crispy top, transfer to an oven-safe dish, sprinkle with extra cheese, and broil briefly.
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