Slow-Cooker Ham and Potatoes au Gratin
Layered with potatoes, smoked ham, Swiss cheese, onion and then topped with a creamy mushroom sauce is what makes this casserole always a crowd favorite. Leftovers are fantastic, too.
FOR THE MUSHROOM SAUCE
- 2 tbsp unsalted butter
- 1 lb mushrooms sliced
- Salt and pepper
- ¼ cup all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 1 tbsp Worcestirshire sauce
FOR THE CASSEROLE
- 4 to 6 large potatoes russet are best, sliced ⅛-inch thick
- 2 10 oz. ham steaks trimmed of fat, bone removed, and cubed
- 1 lb Swiss cheese shredded
- 2 medium onions chopped
- salt and pepper
- 1 tbsp smoked paprika
MAKE THE MUSHROOM SAUCE
In a large saucepan, heat the butter over medium-high heat.
Add the mushrooms and cook until starting to lose their liquid, about 5 to 8 minutes. As they are cooking, sprinkle with salt and pepper.
Add the flour and stir until the mushrooms are coated. Continue cooking for 3 to 4 minutes.
Whisk in the chicken stock and the cream. Continue whisking until all lumps have disappeared. Cook, stirring frequently, until slightly thickened. Stir in 1 tsp of salt, ½ tsp of pepper, and the Worcestershire sauce. Set aside until ready to use.
ASSEMBLE THE DISH
Add a layer of sliced potatoes in the bottom of the slow-cooker. To this, add a layer of the cheese, ham, and then onions. Season with salt and pepper.
Repeat this process until you've reached about 1 inch from the top of the slow-cooker.
Top with a layer of potatoes and cheese.
Spread the prepared mushroom sauce over the top. Sprinkle the smoked paprika over the top of the sauce.
Cook on HIGH for 4 to 5 hours, or on LOW for 8 to 9 hours.
The mushroom sauce can be made up to 2 days in advance. Keep stored in an air-tight container in the refrigerator. No need to re-heat when adding to the top of the casserole.
You can prep all ingredients up to 1 day in advance. Keep the sliced potatoes covered in water and then drain and dry before assembling the casserole.
Leftovers will keep in the refrigerator for up to 1 week and can be frozen for up to 2 months.
Calories: 277kcal | Carbohydrates: 18g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 146mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 10mg | Calcium: 335mg | Iron: 3mg