Description
A creamy comfort dish made with tender potatoes, savory ham, and a rich sauce, perfect for family dinners and potlucks.
Ingredients
Scale
The Base:
- 2 pounds (900g) red potatoes (or Yukon Gold for creamier texture, Russet for thicker sauce), washed and thinly sliced (⅛ to ¼-inch / 3-6mm thick)
- ½ teaspoon (2g) cream of tartar (OR 1 tablespoon lemon juice/vinegar) + 1 cup (240ml) water (for preventing potato browning)
- ½ cup (80g) yellow onion, chopped
- 1 pound (450g) fully cooked ham, cubed or sliced (leftover holiday ham works perfectly)
The Creamy Sauce:
- 1 can (10.5 oz / 300g) cream of chicken soup, undiluted (or cream of mushroom, or homemade white sauce)
- 1 cup (115g) grated cheddar cheese, divided (sharp cheddar recommended for flavor)
- ½ teaspoon (1g) paprika, plus more for garnish
- Salt and freshly ground black pepper, to taste (add at the END)
Optional Upgrades:
- 2 tablespoons (30g) butter, for greasing the slow cooker
- Fresh herbs: 1 teaspoon dried thyme or 1 tablespoon fresh parsley, chopped (for garnish)
- Garlic: 1-2 cloves, minced (add with onions for extra depth)
Instructions
Prep the Potatoes (Prevent Browning)
Wash and thinly slice the red potatoes (no need to peel if skins are thin). In a large bowl, dissolve the cream of tartar (or lemon juice/vinegar) in 1 cup water. Toss the potato slices in this mixture for 1-2 minutes to prevent oxidation (browning), then drain well. Pro-Tip: Use a mandoline slicer for perfectly even ⅛-inch slices. If using a knife, take your time—uniformity is key for even cooking.2. Prepare the Slow Cooker
Lightly grease the insert of your slow cooker with butter or non-stick cooking spray. This prevents sticking and makes cleanup easier.3. Layer Your Ingredients (Choose Your Method)
Option A: Layered Elegant (for presentation)- Place half of the drained potato slices in an even layer on the bottom.
- Sprinkle with half of the chopped onion, half of the ham, and ½ cup of the grated cheddar cheese.
- Repeat with the remaining potatoes, onion, ham, and cheese.
- Spoon the undiluted cream of chicken soup evenly over the top layer.
- Sprinkle with paprika.
Option B: Quick Mix (for speed)- In a large bowl, combine the drained potatoes, chopped onion, ham, 1 cup cheddar cheese, and cream of chicken soup. Mix gently until evenly coated.
- Transfer the mixture to the prepared slow cooker and spread into an even layer.
- Sprinkle with paprika.
4. Cook Low & Slow (No Stirring!)
Cover and cook on LOW for 6-7 hours or on HIGH for 4 hours. Critical Doneness Test: The potatoes are done when they are fork-tender and the sauce is bubbly around the edges. The top should be lightly golden. DO NOT STIR during cooking to preserve the layered texture (if using Option A).5. Rest, Season & Serve
Once cooked, turn off the slow cooker and let the dish rest, covered, for 15-20 minutes. This allows the sauce to thicken and the flavors to settle. Now taste and season with salt and freshly ground black pepper as needed (remember, ham and soup are already salty!). Garnish with fresh parsley or chives if desired. Serve warm straight from the slow cooker.
Notes
For an even richer flavor, sauté the onions in a bit of butter before adding them to the slow cooker. Leftovers can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg