When potatoes are dressed like way, I just cannot resist eating them.


– 1.5 cups of diced cooked ham – 1 cup of crumbled cheddar cheese

10 3/4 ounces (or one can) mushroom cream soup

A half cup of milk

— Half a cup of sour cream

*Garlic powder, 1/4 teaspoon

paprika, half a teaspoon

For the seasoning, pepper, and frying, you’ll need: butter, freshly cut parsley, and salt and pepper to taste.


1. To prevent food from sticking, grease your slow cooker with some butter.

In a slow cooker, layer half of the ham, half of the onions, and half of the sliced potatoes.

3. Add half of the shredded cheese on top.

4. Use the rest of the potatoes, onions, and ham in a same fashion.

5. In a small bowl, combine the CMF, milk, sour cream, garlic powder, paprika, salt, and pepper. Stir until thoroughly combined.

Spread the ham, onion, and potato layers with this creamy mixture. 6.

7. Simmer, covered, for 6-8 hours on low heat or 3-4 hours on high heat, or until potatoes are soft and flavors have blended harmoniously.

8. Add the remaining cheese and allow it to melt in the last few minutes of cooking.

9. To bring a bit of freshness to this heavy dish, garnish with chopped parsley before serving.

Advice and Variations – Try using a smokey gouda or a sharp provolone to change things up; they both provide a new depth. – To make it lighter, substitute low-fat sour cream and a heart-healthy cream soup replacement for the regular stuff.

– A In the final 30 minutes of cooking, sprinkle some crispy fried onions on top for those who want a little crunch. – Substitute cream of celery soup for the ham to make it vegetarian; it will still be really warming.

– A Keep in mind that the slow cooker’s mild heat will tenderize the potatoes more if you slice them thin.


Those are the details, my dears. Here we have a timeless classic, fit to be the showpiece of your next family reunion or the rustic main course of any ordinary dinner

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