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Categories:
butter onion ham shredded cheese weight Cream Cheese potatoes cornstarch kosher salt ground black pepper parsley
Viewed: 46 - Published at: 3 years agoIngredients
- 1 Tablespoon Butter
- 1 whole Medium Onion, Chopped
- 2 cups Diced Ham
- 1-1/2 cup Shredded Cheese Such As Cheddar Or Monterey Jack
- 4 ounces, weight Cream Cheese
- 1-1/2 pound Standard Potatoes (such As Russets) Scrubbed Well
- 1-1/2 cup Half-and-half
- 2 Tablespoons Cornstarch
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Ground Black Pepper
- 1 Tablespoon Dried Parsley
Method
- Line your slow cooker with a slow cooker liner, if desired.
- Place the butter, cut in about 4 pieces, in the bottom of the slow cooker, and then add all of the chopped onion, 1/2 of ham, 1/3 of shredded cheese, and 1/2 of the cream cheese (cut into pieces) on top of the butter.
- Using a mandoline or slicer (or sharp knife), carefully slice potatoes into 1/8-inch slices (or very thin). Layer half of the potato slices in the slow cooker.
- Combine half-and-half and cornstarch in a cup or bowl and stir to combine (make sure you remove all the cornstarch lumps). Add 1/3 of the half-and-half and cornstarch mixture, and salt and pepper to taste (I added about 1/4 teaspoon of each in this layer).
- Add the remaining cream cheese (again, cut in pieces), the remaining diced ham, another 1/3 of the shredded cheese, and another 1/3 of the half-and-half and cornstarch mixture.
- Layer the remaining sliced potatoes and a little more salt and pepper to taste (I added about 1/4 teaspoon of each again).
- Sprinkle on the parsley, add the remaining cheese, and finally top with the remaining half-and-half and cornstarch mixture.
- Cover, and cook in slow cooker on high for 4 hours.
- Stir to combine and serve hot.
