The beauty of Amish-inspired recipes lies in their versatility, and this casserole is no different. You can add a bit of spice, switch up the cheese, or throw in your favorite veggies to suit your family’s taste. Whether served as a main dish with a side of crusty bread or as a hearty side alongside roasted meats, this recipe is sure to become a family favorite.
So, dust off your slow cooker and let’s get started! This Slow Cooker Amish Ham and Potato Casserole is the ultimate comfort food that will warm your heart and your kitchen.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low)
- Total Time: 6-8 hours 15 minutes
- Servings: 6
Ingredients :
- Ham: 1 pound, cooked and diced
- Potatoes: 6 medium, peeled and thinly sliced
- Onion: 1 medium, chopped
- Cheddar Cheese: 2 cups, shredded
- Cream of Mushroom Soup: 1 can (10.5 oz)
- Milk: 1/2 cup
- Garlic Powder: 1/2 teaspoon
- Salt and Pepper: To taste
- Butter: 1 tablespoon, cut into small pieces
Instructions :
- Prepare the Layers:
- In a slow cooker, layer half of the thinly sliced potatoes, followed by half of the diced ham and half of the chopped onion.
- Sprinkle with half of the shredded cheddar cheese.
- Repeat the Layers:
- Add the remaining potatoes, ham, and onion as a second layer.
- Make the Sauce:
- In a medium bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper. Mix until smooth.
- Assemble the Casserole:
- Pour the soup mixture evenly over the layers in the slow cooker, ensuring it seeps through to the bottom.
- Dot the top with small pieces of butter.
- Cook the Casserole:
- Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are fork-tender.
- Add the Final Touch:
- About 30 minutes before serving, sprinkle the remaining shredded cheddar cheese over the top. Cover and let the cheese melt completely.
- Serve and Enjoy:
- Serve warm and enjoy this creamy, cheesy, and satisfying casserole!
Variants :
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the soup mixture for a bit of heat.
- Cheese Options: Substitute cheddar with Swiss, Monterey Jack, or a mix of cheeses for a different flavor profile.
- Vegetarian Option: Omit the ham and add sliced mushrooms, bell peppers, or zucchini for added texture and taste.
- Extra Creaminess: Stir in 1/2 cup of sour cream or cream cheese into the soup mixture for a richer sauce.
Tips :
- Prep Ahead: Slice the potatoes, dice the ham, and mix the sauce the night before. Store everything in the fridge and assemble in the slow cooker the next morning for a quicker start.
- Uniform Slices: Use a mandoline slicer to ensure the potatoes are evenly thin for consistent cooking.
- Leftover Ham: This recipe is perfect for using up leftover holiday ham or deli ham.
- Potato Choice: Russet potatoes work best as they hold their shape, but Yukon Gold potatoes will add a creamier texture.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
