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A blue plate with slow cooker scalloped potatoes and ham, topped with melted cheese, diced ham, and green onions, with a fork on the side.

Slow Cooker Scalloped Potatoes and Ham

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.
4.82 from 38 votes
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Breakfast, Brunch, Side Dish
Cuisine American
Servings 10 servings

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!
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