Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons

Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons (Page 2 ) | March 17, 2025

2 pounds of russet potatoes, thoroughly scrubbed and thinly sliced
1 large sweet onion, peeled and thinly sliced
1 pound (2 cups) of cubed boneless ham steak (leftover ham works wonderfully too)
2 cups of shredded sharp cheddar cheese (add more on top at the end, if desired)
1 can (12 ounces) of evaporated milk
1 cup of heavy cream or half and half
Salt and pepper to taste
Paprika (optional)
Directions:
1. Begin by layering one-third of the potatoes, onions, ham, and cheese at the bottom of your slow cooker.
2. Sprinkle a bit of salt, pepper, and paprika on top. Repeat this layering process twice more, using up all the potatoes, ham, onions, and cheese.
3. Pour the milk and cream into the slow cooker, without the need to mix or stir. Allow them to work their magic. If preferred, you can use half and half or regular milk instead of the cream.
4. Optionally, sprinkle some more salt, pepper, and paprika for added color. Cover the slow cooker with its lid and set it to the low heat setting. Let it cook for 4 to 6 hours. It’s crucial to resist the temptation to use high heat, as this could cause the cheese to burn and impart an unpleasant taste to your dish. The key here is to maintain a low and slow cooking process.