• Peel and thinly slice the russet potatoes (about ⅛-inch thick for even cooking).

• Dice the ham into bite-sized cubes if not already prepared. Leftover ham, cooked ham, or even ham steak all work well.

Tip: Using a mandoline slicer can help you get even potato slices, which ensures the potatoes are tender and cook evenly.

In a mixing bowl, combine the following:

• 1 ½ cups sour cream

• 1 cup chicken broth

• 2 tablespoons melted butter

• 3 tablespoons flour (this helps thicken the sauce as it cooks)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

Whisk until smooth and set aside.

In a greased crockpot, layer the ingredients as follows:

1. A layer of sliced potatoes

2. A sprinkle of diced ham

3. A handful of shredded cheddar cheese

4. A few spoonfuls of the creamy sauce

Repeat the layers until all ingredients are used, finishing with a final layer of cheese on top.

• Cover and cook on low for 6 to 7 hours, or until the potatoes are tender.

• If you’re short on time, you can cook on high for 3½ to 4 hours, but low heat yields creamier results.

Don’t lift the lid often—keeping it closed helps maintain even heat and prevents moisture loss.

• Once cooked, turn off the slow cooker and let the dish rest for 10–15 minutes. This helps the sauce thicken and the layers set.

• Garnish with chopped parsley and a little extra shredded cheese, if desired.