Since everyone has been on the slow cooker bandwagon as of late due to the uber hot weather, I wanted to share with you this delightful gem of a recipe. Whether you add a salad, a roll and make it a full dinner meal like we do, or as a side or even as breakfast, this hearty fulfilling dish will leave you with some very happy tummys!
Using my food processor to slice the potatoes and shred my cheese makes this ever so faster. This dish was in my slow cooker and on my plate in just 4 hours. (on high or 8 hours on low) It's super velvety, creamy, cheesy, salty...it just doesn't get any better than this for a quick set it and forget it type of meal. I hope you enjoy!
Cheesy Ham & Potatoes
adapted from Mixing Bowl Magazine
6 medium Yukon Gold potatoes, peeled and sliced thin
1 pound boneless ham, cut into small pieces
3 cups of shredded cheddar
1 small onion, diced
1 can of cream of chicken
1 can of cream of celery
In a 3.5-4 quart slow cooker, layer half the potatoes, half the ham, half the onion, half the cheese and one can of soup (spread out as best you can with the back of a spoon). Add salt/pepper. Repeat another layer with remaining ingredients. Sprinkle paprika over top.
Cook on low for 8 hours or high for 4 hours. Edges will be bubbly and cheesy and browned.
Note: spray the inside portion of your slow cooker with non-stick cooking spray to prevent sticking or use a slow cooker liner available at your grocery store in the foil aisle. It's a lifesaver as this cheese likes to stick to everything.