Slow Cooker Ham and Cheesy Potatoes for an Easy Dinner Step-by-step instructions

Before you start

Before starting, ensure the slow cooker insert is clean and properly seated in the base. Prepare the potatoes by peeling them if desired and slicing them into thin, uniform rounds using a mandoline or a sharp chef's knife for consistency.

Measure out the ham and cheese, and have the soup and broth ready to be combined. Preparing all ingredients in advance makes the assembly process fast and efficient, allowing the slow cooker to start working immediately once the ingredients are layered inside the cooking vessel.

Instructions

Layering the base

1. 1Prepare the layers
   Add the bite-size ham cubes into the bottom of the slow cooker insert. Layer the thin raw potato slices evenly over the top of the ham cubes to create a solid base for the sauce.
   Look for The ham should cover the bottom of the slow cooker insert evenly.
   Tip Ensure the potatoes are sliced consistently thin to promote even cooking throughout the process.

The ham should be distributed evenly across the bottom of the slow cooker, creating a stable foundation. The potato slices should be layered in a way that covers the ham entirely, ensuring that the vegetables are ready to absorb the flavors during the cooking process. Check that the potatoes are thinly sliced and layered compactly to avoid large air pockets that might lead to uneven heat distribution.

Adding seasonings and liquid

2. 2Season and add sauce
   Sprinkle the shredded cheddar cheese and onion powder over the potato layer. In a separate container, whisk together the cheddar cheese soup and chicken broth, then pour the mixture over the contents of the slow cooker.
   Look for The sauce should coat the top layer of potatoes and cheese evenly.
   Tip Whisk the soup and broth thoroughly to ensure no lumps remain before pouring.

The cheese and onion powder should be spread uniformly over the potatoes. The soup and broth mixture should cover the ingredients, filling the gaps between the potato slices. Once poured, the liquid should be visible but not overflowing the insert. Ensure the cheese is distributed well to promote a creamy sauce, and verify that the seasonings are not clumped in one spot before covering the slow cooker.

Slow cooking to perfection

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 hours until the potatoes are tender and the ham reaches an internal temperature of at least 145°F (63°C). Let the dish rest for 5 minutes before serving to allow the sauce to thicken.
   Look for The potatoes should be fork-tender and the sauce thickened and bubbly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the potatoes with a fork to ensure they have reached the desired level of softness.

The slow cooker should be set to the low setting and left undisturbed. At the end of the cooking time, the internal aroma should be savory and comforting. The sauce will have thickened significantly, and the potatoes will be soft and tender.

Perform the fork test to confirm the texture of the potatoes, and ensure the ham is heated through before turning off the heat and allowing the required rest period.

Common mistakes

A common mistake is slicing the potatoes too thick, which results in uneven cooking and some pieces remaining hard while others become soft. Always aim for consistent, thin slices. Another error is failing to whisk the soup and broth before adding them; this can lead to clumps of soup remaining undissolved in the final dish.

Additionally, avoid opening the slow cooker lid frequently during the cooking process, as each time the lid is removed, heat escapes and the cooking time is extended, which can lead to unpredictable results.

How to tell it’s done

The dish is considered done when the potatoes are fork-tender throughout, meaning a fork slides into them with no resistance. The ham should be heated through to an internal temperature of at least 145°F (63°C). The sauce should appear thickened, bubbly, and well-integrated, coating the potatoes evenly.

If the potatoes still feel firm, continue cooking for an additional 30 minutes. Once done, turn off the slow cooker and let the dish rest for 5 minutes before serving, which allows the sauce to settle and reach its peak consistency.

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