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.
Advertisement:
Thanks for your SHARES!
Don’t throw it away again if you want the neighbors to die of envy: lush flowers and plants
The bathroom will smell for a week: all your guests will want to know the secret
It just takes four minutes to eradicate your ants. This is how
GARLIC BUTTER STEAK AND POTATOES SKILLET – A Satisfying One-Pan Dish
Widow hires new employee and discovers the secret her late husband kept for 20 years.
WHITE BEAN AND HAM HOCK SOUP: Hearty Comfort in a Bowl