Finally, I cover my slow cooker and set it to cook on low for about 6 to 8 hours. This is the hardest part—the waiting! My kitchen fills with a mouthwatering scent as it simmers. I recommend checking it at around the 4-hour mark; if the cheese is bubbling and the potatoes are tender, you can dig in a bit early!
Pro Tips for Best Results
I tested this recipe three different ways, and I found that slicing the potatoes the night before actually helps enhance the overall flavor. I store the sliced potatoes in a bowl of cold water in the refrigerator, which prevents them from browning. Plus, I make sure to drain and dry them well before layering them—trust me, it makes a huge difference in the final texture.
Don’t skip the step of lightly seasoning each layer as you go. I learned the hard way that simply seasoning the top doesn’t cut it! Flavors need to be layered, so sprinkle some salt and pepper over each potato and ham layer before pouring on the creamy sauce. This way, every bite is perfectly seasoned!
Whenever I have leftovers, I love to mix in a few other veggies like broccoli or spinach. The extra nutrients and flavors make this dish even more delightful—so why not utilize those last-minute ingredients in your fridge? Add them in the last couple of hours of cooking so they don’t lose their texture!
Common Mistakes to Avoid
I made this mistake the first time I tried the recipe: I used a low-quality shredded cheese. The dish turned out more greasy than gooey, and I wasn’t impressed. For the best results, always go for a good quality cheese. Whether you’re using pre-shredded or block cheese, stick with the higher fat contents for the best melting properties.(See the next page below to continue…)