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Crockpot Ham and Potato Casserole Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 5-6 hours on LOW or 3-4 hours on HIGH
  • Total Time: 5 hours 20 minutes to 6 hours 20 minutes (LOW) or 3 hours 20 minutes to 4 hours 20 minutes (HIGH)
  • Yield: 6 servings
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Ham and Potato Casserole is a comforting and hearty dish perfect for utilizing leftover holiday ham. Featuring layers of tender sliced potatoes, diced ham, onions, and a creamy mushroom sauce, topped with melted sharp cheddar cheese, this slow-cooked casserole is easy to prepare and delivers a deliciously cheesy and savory meal that the whole family will enjoy.

Ingredients

Scale

Vegetables and Meat

  • 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 green onions, chopped (for garnish)
  • Fresh parsley for serving

Dairy and Sauce

  • 2 cups sharp cheddar cheese, shredded
  • 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)

Instructions

  1. Prepare Your Crockpot: Grease your 6-quart crockpot generously with butter or cooking spray to prevent the casserole from sticking and to make cleanup easier after cooking.
  2. Create the Creamy Base: In a medium bowl, whisk together the cream of mushroom soup, sour cream, whole milk, melted butter, garlic powder, black pepper, paprika, and salt until the mixture is completely smooth and lump-free. This sauce will infuse the casserole with a rich, creamy flavor.
  3. Layer Like a Pro: Arrange half of the sliced potatoes on the bottom of the crockpot in an overlapping pattern. Evenly sprinkle half of the diced ham and half of the sliced onions over the potatoes. Pour half of the creamy sauce over this layer, ensuring all areas are covered. Repeat the layering process with the remaining potatoes, ham, onions, and pour the rest of the sauce on top.
  4. Add the Cheese: Evenly sprinkle the shredded sharp cheddar cheese over the top of the final sauce layer. This will create a golden, bubbly crust as the casserole cooks.
  5. Set and Forget: Cover the crockpot and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The casserole is ready when the potatoes are tender and can be pierced easily with a fork and the cheese is melted and bubbly. Avoid lifting the lid during cooking to maintain consistent temperature and cooking time.
  6. Rest and Serve: Allow the casserole to rest for 10 minutes once cooking is complete to let the sauce thicken and set. Garnish with chopped green onions and fresh parsley before serving for added freshness and color.

Notes

  • Use russet or Yukon Gold potatoes for best texture; Yukon Gold offers a creamier texture, while russets hold their shape better.
  • Adjust salt according to the saltiness of your ham to avoid an overly salty dish.
  • Leftover cooked ham works ideally in this recipe, but any diced cooked ham can be used.
  • Do not lift the crockpot lid frequently during cooking, as this prolongs cooking time significantly.
  • Letting the casserole rest before serving enhances the sauce thickness and makes cutting easier.
  • This recipe can be doubled for larger crowds with a larger crockpot or two separate crockpots.

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Find it online: https://whisksweetly.com/crockpot-ham-and-potato-casserole-recipe/