Ingredients
– 4 cups of thinly sliced potatoes (russet works best)
– 2 cups of diced ham
– 2 cups of shredded cheddar cheese
– 1 cup of onion, finely chopped
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup of milk
– 1 teaspoon of garlic powder
– 1 teaspoon of paprika
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– Slow cooker (at least 6-quart capacity)
– Mandoline slicer or knife for slicing potatoes
– Mixing bowl
– Spatula for stirring
– Measuring cups and spoons
Step-by-Step Instructions
First, I start by washing and peeling my potatoes. I love using a mandoline slicer to get those evenly thin slices; it makes the texture so much better in the final dish. I then set aside the potatoes while I take out my mixing bowl to combine the diced ham, onion, cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper. The aroma of the ham and spices fills my kitchen, making my mouth water already. The creamy soup mixture beautifully coats the ham and onions, making it savory and rich. (See the next page below to continue steps…)