- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
Equipment Needed
- Slow cooker
- Peeler
- Sharp knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions
When I make this casserole, the first step is peeling and slicing the potatoes. I like to use a mandoline slicer for those perfectly even slices, but a trusty knife will work just fine. You want those potato slices to be thin enough to cook evenly but not so thin they fall apart. It’s a game changer for the final texture, trust me! Once they’re sliced, I sprinkle a bit of salt over them because it helps draw out moisture and enhances their flavor.
Next, it’s time to mix the creamy goodness that will bind everything together. I pour the heavy cream and milk into a mixing bowl, then whisk in the melted butter, garlic powder, and some salt and pepper. The aroma of garlic already starts to fill the air at this point, and trust me when I say it’s just the beginning! Don’t be shy with the seasoning; this is what elevates the dish. I usually taste the mixture just to be sure it’s right.
After prepping the sauce, I layer everything into the slow cooker. I start by placing a layer of potatoes, followed by some diced ham, and then a sprinkle of cheese. It’s like building a little cheesy potato castle! I repeat these layers until I ran out of ingredients, finishing with a generous coating of cheese on top—because honestly, can you ever have too much cheese? Once I pour the creamy mixture over everything, I give it a gentle shake to ensure all those flavors intermingle beautifully. (See the next page below to continue…)