Preparation:
- Grease your slow cooker with some butter to prevent sticking.
- Layer half of the ham, half of the onions, and half of the sliced potatoes in the slow cooker.
- Add half of the shredded cheese on top.
- Repeat the layers with the remaining potatoes, onions, and ham.
- In a small bowl, combine the mushroom cream soup, milk, sour cream, garlic powder, paprika, salt, and pepper. Stir until thoroughly combined.
- Pour the creamy mixture over the layers of ham, onion, and potato.
- Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the potatoes are tender and the flavors have blended harmoniously.
- Add the remaining cheese in the last few minutes of cooking and allow it to melt.
- Garnish with freshly chopped parsley before serving to add a bit of freshness to the dish.
Advice and Variations:
- Try using a smoky gouda or a sharp provolone to change things up; they both provide a new depth of flavor.
- To make it lighter, substitute low-fat sour cream and a heart-healthy cream soup replacement for the regular ingredients.
- For a bit of crunch, sprinkle some crispy fried onions on top in the final 30 minutes of cooking.
- To make it vegetarian, substitute cream of celery soup for the ham; it will still be very comforting.
- Slice the potatoes thinly to ensure they become tender in the slow cooker’s gentle heat.
Enjoy this timeless classic, perfect as the centerpiece of your next family reunion or as the rustic main course for any ordinary dinner!
