Whisk 4 tablespoons of the hot melted butter with the flour. Add the cream and eggs and beat until well combined. Add dill, salt, and pepper as desired. Set aside.

Use the last 2 tablespoons of the butter to grease the crockpot insert.

Layer half the potatoes in the bottom of the slow cooker.

Toss 1/2 the ham and mushrooms over the first layer of potatoes; top with half the cheese.

Do a second layer of potato sliced, then the ham, mushrooms, and lastly the cheese.

Drizzle the egg mixture over the top.

Cover and cook on low for 5 to 7 hours.

When the potatoes are tender and the egg/cream mixture is set, your dish is done!

Pour 1 cup of water or chicken broth into instant pot insert. Add sliced potatoes and close.

Preheat oven to 350 degrees sometime in here so it's ready.

Use your steam function and set it to 10 minutes. Allow to naturally release at least 10 minutes.

Remove insert and drain the remaining liquid. Add ham, mushrooms, and half the cheese. Stir.

Pour in the egg mixture and stir well. Pour into a buttered, oven-safe baking dish, sprinkle with remaining cheese, and cook @ 350 degrees for 20 minutes.

Preheat the oven to 350 degrees.

Use 2 tablespoons of butter to grease a 9x13 oven-safe baking dish.

Layer the potatoes on the bottom, then toss in the ham and mushrooms.

Sprinkle on most of the cheese, pour on the egg mixture, and top with remaining cheese.

Bake covered for 40 minutes. Remove lid/foil and bake an additional 15 to 20 minutes.

Label a 1-gallon freezer bag with recipe name and creation or "use by" date (6 to 8 weeks for this recipe). Make a note on the label and on your freezer meal planner that you will need 6 to 8 medium Russet potatoes when making this dish.

Toss the ham/bacon and mushrooms into the freezer bag.

Mix the egg mixture per the above directions under "all recipe variations". Pour into a sandwich bag, seal while removing as much air as possible, and toss into 1-gallon bag.

Pour shredded cheese into the second sandwich bag and toss it into a gallon bag.

Defrost in refrigerator before cooking. Knead the egg mixture baggie very well before pouring over the dish.