This recipe for Slow Cooker Scalloped Potatoes and Ham combines thinly sliced potatoes, diced ham, and a creamy sauce slow cooked to perfection. This dish is a delicious option for an easy family dinner, side dish and is great for pot lucks and gatherings.
Slow cooker scalloped potatoes and ham is a mouthwatering dish bursting with creamy layers of tender potatoes, savory ham, and a rich, cheesy sauce. It's an irresistible comfort food classic for any occasion. A dish your family and friends are sure to request again and again!
The slow cooker makes this recipe incredibly easy to make. Once all the layers are assembled simply cook on high heat for several hours. This allows the flavors to meld together and the potatoes to become tender. The result is a decadent and satisfying dish with layers of creamy potatoes, tender chunks of ham, and a velvety sauce. It's sure to please even the pickiest of eaters!
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Why you'll love these scalloped potatoes and ham.
Creamy and comforting - Layers of tender potatoes and savory ham in a rich, cheesy sauce.
Easy to make - The slow cooker does all the work! Just layer, set, and forget.
Perfect for busy days - Great for holidays, potlucks, or weeknights when you need a no-fuss meal.
Family-friendly - A hearty, crowd-pleasing dish that both kids and adults will love.
Great for leftovers - Tastes even better the next day and reheats beautifully.
Simple ingredients - Nothing fancy here, just classic pantry staples that come together in a cozy, satisfying dish.
More side dish recipes for you to enjoy.
Equipment
For this recipe you will need a slow cooker. I used this 8 quart programmable Crock-Pot and it turned out great!
While you can always slice your potatoes by hand, I highly recommend using a food processor. The slicing attachment of this Cuisinart Food Processor works great!
I also love using the grater attachment to make grating the cheese super fast and easy!
Ingredients
- Russet Potatoes: You can also use Yukon Gold if preferred.
- Cheese: I highly recommend freshly grating your cheese for the best texture and flavor. I like using a combination of sharp cheddar and Monterey jack. You could also use mozzarella and gruyere.
- Ham: I used 2 eight ounce Niman Ranch ham steaks. Use your preferred brand.
- Green Onions
- Garlic: I highly recommend using fresh garlic rather than pre-minced.
- Fresh thyme
- Heavy whipping cream
- Chicken broth: You could also use vegetable broth.
- Wholegrain mustard: You can use dijon if preferred.
- Salt and pepper
- Red pepper flakes or cayenne (optional)
Serving Suggestions
This recipe can be served as a main course accompanied by a side salad or steamed vegetables. Or it can be served as a hearty side dish alongside roasted meats or poultry. Leftovers can be stored in the refrigerator and reheated for a quick and delicious meal the next day.
Recipe FAQs
Technically yes. While I think Yukon golds are ideal for their creamy texture, russet potatoes will work too. Just keep in mind they may break down a bit more during cooking so you'll wind up with a softer dish.
Nope! This recipe is designed for pre-cooked ham, which you can dice and add straight to the slow cooker. Leftover holiday ham works perfectly.
Yes! You can slice the potatoes and layer everything in the slow cooker insert, then refrigerate overnight. In the morning, just pop it in the base and turn it on. It make take a little longer to cook so just be sure to check that the potatoes are fork tender before turning off the heat.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
More potato recipes you will love.
Potatoes au Gratin with Pancetta and Leeks
Green Chile Hashbrown Casserole
Air Fryer Mustard Roasted Potatoes
Made this Slow Cooker Scalloped Potatoes and Ham recipe? Let me know what you think in the comments!
Recipe
Slow Cooker Scalloped Potatoes and Ham
Equipment
- 1 Slow Cooker
- Mandolin or Food processor with mandolin attachment
- Cheese grater or Food processor with grater attachment
- Measuring cups and spoons
Ingredients
- 4 lb russet potatoes, peeled and slice to about ¼th inch
- 3 cups cheese, freshly grated I recommend a combination of sharp cheddar and Monterey jack. You could also use gruyere and mozzarella.
- 3 cups diced ham I used 2 eight ounce ham steaks
- ⅓ cup green onions, thinly sliced
- 3 garlic cloves, minced
- 2 teaspoon fresh thyme
- 2 cups heavy whipping cream
- ½ cup chicken broth
- 1 teaspoon wholegrain mustard can substitute with dijon
- 1 teaspoon salt
- 1 teaspoon black pepper
- pinch of red pepper flakes or cayenne optional
Instructions
- Using a mandoline slicer or the mandoline attachment on a food processor cut peeled potatoes into about ¼th inch slices. Dice the ham. Grate the cheese. Thinly slice the green onions and mince the garlic and thyme. Set your ingredients aside.
- In a medium size mixing bowl combine heavy cream, chicken broth, wholegrain mustard, salt, pepper and a pinch of red pepper flakes or cayenne (if desired).
- To assemble layer about ⅓rd of the potato slices on the bottom of a large, greased slow cooker in an even layer. Top with 1 cup of diced ham, 1 cup of cheese along with about a third of the green onions, garlic and thyme. Evenly pour about ⅓rd of the cream sauce over the top. Then repeat the process 2 more times: potatoes, ham, cheese, green onions, garlic and thyme, then sauce, until all of the ingredients have been used up and you have 3 distinct layers.
- Cover with a lid and cook on high heat for about 4-5 hours until the potatoes are very tender. *Cooking time will vary depending on how thick the potatoes were sliced.*Once the potatoes are tender, most of the liquid has been absorbed and the top is a light golden brown you can turn off the heat. Allow the potatoes to sit in the warm slow cooker for about 15-20 minutes before serving. Enjoy!
kushigalu
These scalloped potatoes look so deliicous. Thanks for the recipe.
Tayler
I made these scalloped potatoes and ham with dinner last night and it was delicious! The perfect side dish!
Elisa
Love this Slow Cooker Scalloped Potatoes and Ham recipe, looks delicious and creamy. Will make it for dinner, we love potatoes in all ways. Thanks for sharing 🙂
Mary Kate Iunghuhn
Do these potatoes come out very crispy?
jamjarkitchen
Hi Mary Kate - I would say they have a similar texture to an oven baked scalloped potatoes, which is more soft than crispy. Hope this helps!
Brittney
Can you cook on low heat for double the hours with same results?
jamjarkitchen
Hi Brittney - Yes you can cook it on low for 7-8 hours or until tender. You may want to cook it on high for 15-20 minutes at the end to really get the top melted and golden brown. Hope this helps!
Sue
These were very delicious but the cream mixture seems to have curdled and not get creamy. What did I do wrong, I followed the recipe.
jamjarkitchen
So glad you enjoyed the flavor! If the cream mixture curdled, it usually means the slow cooker got a bit too hot or cooked a little too long. Every slow cooker runs a bit differently, so checking it toward the end of the cooking time can help prevent it from overheating and separating.
Kim
They have a very good taste but I cooked them all day in low and the potatoes were still hard. I then put it in high for almost 2 hours, still hard potatoes and the sauce is a little clumpy
jamjarkitchen
Hi Kim - Thanks so much for trying this! One thing to note is that this recipe really does need to be cooked on high for 4–5 hours as specified in the instructions. I haven't tested it the way that you prepared it (cooking it on low all day and then switching to high to for 2 hours) so I'm assuming that was part of the issue with the cook on the potatoes and sauce consistency. I’m glad you liked the flavor though, and I hope it works better for you next time!
Judy
I’d like to make these a day ahead of company. What is the best way to reheat? Or, should I put it altogether, refrigerate over night, and then start the crockpot very early in the morning of the day I’m serving? I’m having company for a noon time lunch. Thank you!
jamjarkitchen
Hi Judy - I wouldn’t fully assemble it the night before, since letting the potatoes soak can affect the texture. If you want to get a head start, you can prep all of the ingredients the day before (slice the potatoes, dice the ham, measure everything out), then get up early and quickly assemble it in the crockpot the morning you’re serving.
You could make it the day before and reheat it in the oven the next day, but it would probably need to be transferred to a casserole dish so it might be a little messy. But totally up to you. Hope you enjoy!