Colby-Jack Broccoli Cream Hashbrown Bake Step-by-step instructions

Before you start

Before starting, make sure the cream cheese is softened to room temperature so it blends easily. If using frozen hashbrowns, keep them frozen until ready to layer.

Chop the ham into thick cubes and cut the broccoli into small florets. Have all ingredients measured and ready to go; the assembly takes only a few minutes. No need to preheat the slow cooker; it will heat gradually as it cooks.

Instructions

Layer and Top

1. 1Layer the Base
   Place the shredded hashbrowns in the bottom of a 6-quart slow cooker. Scatter the diced ham evenly over the potatoes. Add the broccoli florets on top, spreading them out. Let it rest for 3 minutes before slicing.
   Look for The layers should be evenly distributed, with the ham and broccoli visible among the potatoes.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Frozen hashbrowns work well; no need to thaw them first.
2. 2Add the Soup
   Spoon the condensed cream of broccoli soup over the broccoli and ham, spreading it as evenly as possible. It will look thick; that's fine.
   Look for The soup should cover most of the surface, though some broccoli may peek through.
   Tip Use a spatula to spread the soup gently without disturbing the layers.
3. 3Top with Cheeses
   Place the softened cream cheese in the center of the pot. Sprinkle the shredded Colby-Jack cheese over the entire surface, covering the cream cheese.
   Look for The cream cheese block sits in the middle, surrounded by the shredded cheese.
   Tip Cut the cream cheese into cubes if easier to spread later.

At the end of this phase, the slow cooker contains distinct layers: potatoes at the bottom, then ham and broccoli, topped with soup and cheeses. The cream cheese sits in the center, surrounded by shredded Colby-Jack.

The ingredients should be evenly distributed, and the soup should be spread as smoothly as possible. This is the 'dump and forget' stage.

Slow Cook

4. 4Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the potatoes are tender and the cheese is melted and bubbly. Do not stir during cooking. Let it rest for 3 minutes before slicing.
   Look for The edges will look bubbly and the cheese will be fully melted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid; the heat escapes and extends cooking time.
5. 5Check for Doneness
   After 4 hours, check that the potatoes are fork-tender and the ham is heated through. If the potatoes are still firm, continue cooking for another 30 minutes. Let it rest for 3 minutes before slicing.
   Look for A fork should slide easily into a potato piece.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the top is browning too much, turn the slow cooker to warm.

After 4 to 5 hours on low, the casserole is bubbling at the edges, and the cheese has melted into a golden layer. The aroma of ham, broccoli, and cheese fills the kitchen. The potatoes are tender when pierced with a fork, and the sauce is thick and creamy. The top may have browned slightly, which adds flavor.

Stir and Serve

6. 6Stir and Serve
   Stir the casserole gently to combine the melted cheeses and soup into a creamy sauce. Serve hot directly from the slow cooker or transfer to a serving dish.
   Look for The mixture should be creamy and cohesive, with melted cheese stretching.
   Tip For a crisper top, broil the casserole for a few minutes after transferring to an oven-safe dish.

After stirring, the casserole is cohesive, with melted cheese stretching between spoonfuls. The sauce coats the potatoes and broccoli evenly, and the ham pieces are visible throughout. Serve hot, with the option to sprinkle extra cheese on top. The texture should be creamy and satisfying, not runny.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is using fresh potatoes that haven't been squeezed dry, leading to a watery casserole.

Also, avoid stirring during cooking, as that can break up the potatoes and make the dish mushy. Stick to the recommended cook time and check only at the end.

How to tell it’s done

The casserole is done when the potatoes are fork-tender and the cheese is fully melted and bubbly around the edges. The internal temperature of the ham should reach 145°F (63°C) if checked with a meat thermometer.

The top will be golden and slightly browned in spots, and the sauce will be thick and creamy. Let it rest for a few minutes before serving to allow the sauce to set slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest