Cheesy Potatoes & Ham Casserole

Yield 4 to 5 Servings


  • 3 medium potatoes, scrubbed & rinsed
  • 1/2 cup sour cream
  • 1 can cream of chicken soup
  • 2/3 cup of cheese, plus extra for the top (I use half cheddar, half mozzarella)
  • 2 Tbsp dehydrated onion OR 1/4 cup fresh onion small diced OR 2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 oz of small diced ham


  1. Using a mandoline, thinly slice the potatoes. You may also small dice them, if you don't have a mandoline.
  2. In a large bowl, combine sour cream, cream of chicken soup, ⅔ cup of cheese, dehydrated onion, salt & pepper.
  3. Add sliced potatoes & ham to the soup mixture & combine thoroughly.
  4. Spray the inside of a 4QT(+) crockpot, & scoop in the potatoes. Top with extra shredded cheese (& even panko bread crumbs if desired.)
  5. Cook on low for 4-6 hours.
  6. If using an oven cover the casserole with foil & bake at 350*F for 45-60 minutes or until potatoes are cooked.

Recipe Notes

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