3poundsrusset potatoespeeled and sliced 1/4-inch thick
12ouncecan evaporated milk
1tablespoonbutter
4cloves garlicminced
1/2teaspoondried thyme
1 ½cupschicken broth
6tablespoonscornstarch
1/2teaspoonground black pepper
4ouncessharp cheddar cheesegrated or in small cubes
4ounceswhite cheddar cheesegrated or in small cubes
1poundcooked hamdiced
Instructions
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.
Notes
Evaporated milk: Regular, low-fat, or fat-free ok.
Chicken broth:I like to use reduced-sodium broth in this recipe.
Thyme: If you don't like thyme, feel free to omit it.
Cheese: You can use different types of cheese if you prefer.
Ham: I use leftover cooked ham. I don't recommend using thin lunchmeat-style ham.