Equipment Needed
- Crockpot (slow cooker)
- Cutting board
- Knife
- Mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions
When I start making my Crockpot Ham and Potato Casserole, the first step is to gather all my ingredients and equipment. Having everything laid out on my counter makes the process so much smoother. I begin by dicing the ham into bite-sized pieces, and trust me, the smell of the ham itself is like an invitation to the kitchen. I also peel and dice the potatoes, and I find that golden Yukon gold potatoes work best for this dish—they remain creamy yet firm as they cook.
Next, I grab a large mixing bowl and combine the diced ham, potatoes, chopped onions, garlic powder, salt, and pepper. In a separate bowl, I mix the cream of mushroom soup and milk until smooth and creamy. Here’s a tip: don’t skip this step; if you pour the soup directly into the crockpot without mixing, you might end up with pockets of soup and dry potatoes. Combine these two mixtures thoroughly before transferring them to the crockpot.
Once everything is in the crockpot, I give it a good stir and then top it with shredded cheddar cheese. The first time I made this, I got too excited and stirred the cheese into the mix, but I learned that sprinkling it on top creates that dreamy, gooey layer. I set my crockpot to low for about 6-8 hours, and as it cooks, my kitchen fills with a delicious, savory aroma that’s almost irresistible. (See the next page below to continue…)