Ingredients

The following ingredients have 4 Servings
  • 3 pounds russet potatoes (peeled and sliced 1/4-inch thick)
  • 12 ounce can evaporated milk
  • 1 tablespoon butter
  • 4 cloves garlic (minced)
  • 1/2 teaspoon dried thyme
  • 1 ½ cups chicken broth
  • 6 tablespoons cornstarch
  • 1/2 teaspoon ground black pepper
  • 4 ounces sharp cheddar cheese (grated or in small cubes)
  • 4 ounces white cheddar cheese (grated or in small cubes)
  • 1 pound cooked ham (diced)

Instruction

  • Line slow cooker with a foil collar against the back half of the cooker, and spray slow cooker insert with nonstick cooking spray.
  • Microwave potatoes and 2 tablespoons milk in a covered bowl, stirring twice, for 6-8 minutes, or until almost tender. Uncover, and set aside to cool slightly.
  • While the potatoes are in the microwave, melt butter in a large saucepan.
  • Add garlic and thyme; cook for 30 seconds.
  • Stir in remaining milk, broth, cornstarch, and pepper.
  • Bring milk mixture to simmer, whisking constantly, until just thickened.
  • Whisk in cheese, and stir until cheese has melted. Remove from heat. The sauce should be nice and pourable. If it's too thick, stir in additional chicken broth. 
  • Pour about 1/3 cheese mixture over the bottom of the slow cooker. 
  • Layer the potatoes in, overlapping as you go.
  • Top potatoes with diced ham.
  • Pour cheese sauce over the top, spreading as necessary.
  • Cover and cook until potatoes are tender, about 4-6 hours on low. 
  • Remove foil collar, and let potatoes cool for 20 minutes before serving.