Next, I layer the bottom of my slow cooker with about a third of the sliced potatoes, ensuring they’re spread out evenly. Then, I pour a third of the ham mixture over the potatoes and sprinkle a third of the shredded cheddar on top. It’s a colorful, delicious sight, and I can hardly wait to experience how it melds together. I repeat this layering twice more, finishing with a generous layer of cheese on top. Oh, how the cheese melts into the layers below—pure bliss!
After I assemble everything, I cover my slow cooker and set it to low for about 6-8 hours or high for 3-4 hours. The slow cooking process allows all the flavors to meld together beautifully, and my kitchen fills up with a luscious aroma that draws everyone in. Once it’s done, I can tell it’s ready when the potatoes are fork-tender and the cheese is golden and bubbly.
Before serving, I take a moment to allow it to sit for about 10-15 minutes. This helps the casserole firm up a bit, making it easier to scoop out. I love garnishing it with fresh parsley—it adds a touch of color and brightens up the flavors just perfectly.
Pro Tips for Best Results
I tested this three ways to find the perfect balance. I tried using both fresh and frozen potatoes and discovered that fresh thinly sliced russets create the best texture. The frozen ones tend to get a bit too mushy for my liking.
I learned the hard way about the importance of not overdoing the cheese. While we all adore cheese, too much can make the dish overly greasy. I found that sticking to the recommended amount ensures that each bite is rich and cheesy without being overwhelming.
Another tip I picked up over time is to let the dish sit after cooking. Allowing the casserole to rest for about 10-15 minutes not only helps with the initial temperature—so you won’t burn your tongue!—but it allows the flavors to set, making each serving even more enjoyable.
Common Mistakes to Avoid
One of the common mistakes I made when I first started making this casserole was cutting the potatoes too thick. If they’re not thin enough, they don’t cook properly and can come out crunchy or undercooked in the final dish. Thin, even slices are the key to getting that soft, creamy texture we all crave. (See the next page below to continue…)