Ingredients
2 pounds russet potatoes, scrubbed well and sliced thin
1 large sweet onion, peeled and sliced thin
1 pound (2 cups), boneless ham steak cubed (leftover ham is great too)
2 cups shredded sharp cheddar cheese (more for the top at the end if desired)
1, 12 ounce can evaporated milk
1 cup heavy cream or half and half
Salt
Cracked black pepper
paprika (optional)
1 large sweet onion, peeled and sliced thin
1 pound (2 cups), boneless ham steak cubed (leftover ham is great too)
2 cups shredded sharp cheddar cheese (more for the top at the end if desired)
1, 12 ounce can evaporated milk
1 cup heavy cream or half and half
Salt
Cracked black pepper
paprika (optional)
Instructions
1) Layer 1/3 of the potatoes, onions, ham, and cheese in the bottom of the slow cooker.
2) Sprinkle salt, pepper and paprika on top. Then build two more layers the same way until you have used up all the potatoes, ham, onions, and cheese.
3) Add the milk and cream to the slow cooker. No need to mix together or stir. Just pour it over, and it will work its magic. If you prefer, you can use half and half or plain milk in place of the cream.
4) Sprinkle with more salt pepper and liberally with Paprika if desired for color. Place the lid on and set the slow cooker on low. Allow to cook for 4 to 6 hours. Resist the urge to cook this one on high because the cheese may burn and lend an acrid flavor to your dish. Low and slow is the name of the game here.
5) The dish is done when the potatoes are cooked through and are soft. You can add another cup of cheese over the top and allow it to melt before serving! Can you really have too much cheese?
