-
1
Line your slow cooker with a slow cooker liner, if desired.
-
2
Place the butter, cut in about 4 pieces, in the bottom of the slow cooker, and then add all of the chopped onion, 1/2 of ham, 1/3 of shredded cheese, and 1/2 of the cream cheese (cut into pieces) on top of the butter.
-
3
Using a mandoline or slicer (or sharp knife), carefully slice potatoes into 1/8-inch slices (or very thin). Layer half of the potato slices in the slow cooker.
-
4
Combine half-and-half and cornstarch in a cup or bowl and stir to combine (make sure you remove all the cornstarch lumps). Add 1/3 of the half-and-half and cornstarch mixture, and salt and pepper to taste (I added about 1/4 teaspoon of each in this layer).
-
5
Add the remaining cream cheese (again, cut in pieces), the remaining diced ham, another 1/3 of the shredded cheese, and another 1/3 of the half-and-half and cornstarch mixture.
-
6
Layer the remaining sliced potatoes and a little more salt and pepper to taste (I added about 1/4 teaspoon of each again).
-
7
Sprinkle on the parsley, add the remaining cheese, and finally top with the remaining half-and-half and cornstarch mixture.
-
8
Cover, and cook in slow cooker on high for 4 hours.
-
9
Stir to combine and serve hot.
