Prepare the Ingredients: Start by peeling and dicing the potatoes into bite-sized pieces. Dice the ham and chop the onion finely. Grate the cheese if it isn’t pre-shredded.
Mix the Sauce: In a bowl, combine the condensed soup, sour cream, milk, minced garlic, salt, pepper, and paprika. Stir until smooth and well-blended. This mixture will coat the ingredients and create a creamy sauce during cooking.
Layer the Ingredients in the Crockpot:
Spray the inside of the Crockpot with non-stick cooking spray for easy cleanup.
Layer half of the potatoes on the bottom of the Crockpot.
Add half of the diced ham and half of the chopped onions on top of the potatoes.
Pour half of the sauce mixture over the ingredients.
Sprinkle half of the shredded cheese over the sauce layer.
Repeat the layers with the remaining potatoes, ham, onions, sauce, and cheese.
Cook the Casserole: Cover and cook on low for 6-7 hours or on high for 3-4 hours. The casserole is ready when the potatoes are tender, and the cheese is melted and bubbly.
Serve and Enjoy: Once done, give the casserole a gentle stir to mix the layers, then scoop it into bowls or onto plates for serving. For an extra touch, you can sprinkle freshly chopped parsley or chives over the top.
