There’s nothing quite like coming home to the rich aroma of creamy scalloped potatoes and smoky ham wafting through the house. This slow cooker version of the classic comfort dish turns a traditionally fussy recipe into a hands-off family meal that practically makes itself while you go about your busy day.
I love making classic recipes in my slow cooker, and this one’s a game-changer. Traditional scalloped potatoes require lots of careful layering and watching the oven, but my slow cooker version lets you layer everything in the morning and come home to a perfectly cooked dinner.
It takes advantage of your crock pot’s gentle, steady heat to gradually cook the potatoes until they’re melt-in-your-mouth soft while infusing them with the ham’s smoky, salty flavor. You get layers of velvety potatoes in a creamy, cheesy sauce that tastes like you spent hours in the kitchen!
If you’ve shied away from scalloped potatoes because they seem too time-consuming this recipe will change your mind. There is no need to stand over the stove making a roux or carefully watching the oven. Just layer, pour, and let your slow cooker get to work.
You need to slice all the potatoes, but using a mandoline makes that quick and easy. This recipe delivers a satisfying, homestyle dinner that’s perfect for busy weeknights or weekend family gatherings.
Let me show you how to put this comforting meal together step by step and share my best tips. This family-favorite recipe is perfect when you are struggling to put a simple meal on the table.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Potatoes: I typically use russet potatoes because they hold their shape well during long cooking times. Yukon Gold potatoes work great, too! Just make sure to slice them about ¼ inch thick so they cook evenly.
- Ham: Any leftover ham works perfectly here. I often make this after Easter or Christmas when I have holiday ham leftovers. You can also use diced ham from the grocery store.
- Cheese: Sharp cheddar is my family’s favorite, but feel free to experiment!
- Cheddar Cheese Soup: This helps create that rich, velvety sauce. Look for it in the condensed soup aisle.
- Heavy Cream
- Onion
- Salt
- Pepper
🥣How to Make Slow Cooker Ham and Scalloped Potatoes
- Start by peeling and slicing your potatoes. Try to keep the slices uniform in thickness—about ¼ inches is perfect. A mandoline works well for slicing the potatoes.
- Spray your slow cooker with cooking spray. I use a 6-quart slow cooker for this recipe.
- Layer one-third of your potato slices in the bottom of your slow cooker.
- Add half of the sliced onions and diced ham to the potatoes. Sprinkle about ⅓ of the shredded cheese and season with salt and pepper.
- Repeat these layers once more: potatoes, onions, ham, and another ⅓ of the cheese. Remember to season this layer, too!
- Add your final layer of potato slices and season them, too.
- Mix the cheddar cheese soup and heavy cream in a separate bowl until well mixed.
- Pour this mixture evenly over your layered potatoes. Try to cover as much of the surface as possible.
- Sprinkle the remaining cheese over the top.
- Cover and cook on low for 6 hours. You’ll know it’s done when the potatoes are tender when pierced with a fork.
🍴Serving Ideas
I love that this slow cooker ham and scalloped potatoes is a meal in itself! My family devours it as a main dish, but it’s also perfect for potlucks or holiday gatherings as a side dish.
When I serve it as a main course, I like to pair it with some simple sides to round out the meal.
- Add a fresh green salad with a light vinaigrette to balance out the richness
- Steamed broccoli or green beans make perfect veggie sides
- A crusty piece of bread to soak up that amazing cheesy sauce
- For holiday meals, it pairs beautifully with chicken or roasted turkey
If you take this to a potluck, transport it in the slow cooker! Just keep it in the “warm” setting, and it’ll stay at the perfect temperature throughout the event.
💭How to Store
Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. To reheat, microwave them in 30-second intervals, stirring in between each. Or bake them in the oven at 350 degrees F until warmed through.
⭐Tips & Tricks
Be sure to check out the step by step instructions
- Use starchy potatoes like Russet or Yukon Gold – they hold up beautifully during the long cooking time.
- Peeling the potatoes is traditional for this dish, but you can skip it if you prefer. The potato skin contains many nutrients.
- This recipe works best as written for a 6-quart slow cooker. If you need to feed more people, I’d recommend making two batches rather than trying to double it in one pot.
- Slice potatoes to an even thickness (about ¼ inch) to ensure they cook evenly
- I’ve experimented with different cheeses over the years, and while sharp cheddar is my go-to, you can definitely use something different. Try mixing cheeses – half cheddar and half Gruyere makes a vibrant sauce
- If your potatoes aren’t tender after cooking, they might be sliced too thick. Make sure to slice them about ¼ inch thick and check that your slow cooker is heating properly.
- I don’t like to cook this on high since it includes heavy cream, which can curdle in the slow cooker. Stick with the low setting for the best results.
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Slow Cooker Ham and Scalloped Potatoes Recipe
Ingredients
- 3 pounds potatoes sliced
- 1 small onion sliced
- 1 pound ham diced
- 2 cups cheddar cheese shredded
- 1 can cheddar cheese soup 10.5 ounce
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Spray the inside of your crock pot with cooking spray. Or use a slow cooker liner.
- Slice the potatoes to an even ¼ inch thickness. A mandoline works well for this. Peeling the potatoes is optional.
- Layer 1/3 of the sliced potatoes in your slow cooker. Add half the onion, half the ham, and 1/3 of the cheese. Sprinkle it with salt and pepper.3 pounds potatoes, 1 small onion, 1 pound ham, 2 cups cheddar cheese, Salt and pepper to taste
- Repeat with another layer of 1/3 of the potatoes, topped with the rest of the onion, ham, and ⅓ of the cheese. Sprinkle with salt and pepper.
- Top with a final layer of sliced potatoes.
- In a small bowl, whisk the soup and heavy cream together.1 can cheddar cheese soup, ½ cup heavy cream
- Pour the soup mixture over the potatoes.
- Sprinkle it with the remaining cheese.
- Cover and cook for 6 hours on low.
Notes
- Use starchy potatoes like Russet or Yukon Gold – they hold up beautifully during the long cooking time.
- Peeling the potatoes is traditional for this dish, but you can skip it if you prefer. The potato skin contains many nutrients.
- This recipe works best as written for a 6-quart slow cooker. If you need to feed more people, I’d recommend making two batches rather than trying to double it in one pot.
- Slice potatoes to an even thickness (about ¼ inch) to ensure they cook evenly
- I’ve experimented with different cheeses over the years, and while sharp cheddar is my go-to, you can definitely use something different. Try mixing cheeses – half cheddar and half Gruyere makes a vibrant sauce
- I don’t like to cook this on high since it includes heavy cream, which can curdle in the slow cooker. Stick with the low setting for the best results.
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Nutrition Information
Nutrition facts are estimates.
