Slow Cooker Cheesy Ham and Scalloped Potato Casserole is everything people love about classic scalloped potatoes with ham, but made even easier in the crockpot. Paper‑thin slices of potato are layered with diced ham, onions, and cheese, then bathed in a creamy sauce that thickens and soaks into every layer as it cooks.
By the time you lift the lid, the potatoes are fork‑tender, the ham is nestled in a rich, velvety sauce, and the top is covered in melty cheddar. It’s the kind of dish that feels special enough for holidays but is simple enough to toss together with leftover ham on a busy weeknight.
Equipment
- 5–6 quart slow cooker or crockpot.
- Mandoline slicer or very sharp knife for thin potato slices.
- Large mixing bowl for sauce.
- Cutting board and knife for ham and onions.
- Measuring cups and spoons.
- Nonstick spray or butter for greasing crock.
Ingredients
- 3–4 lb (about 1.4–1.8 kg) potatoes, peeled and sliced ⅛–¼ inch thick (Yukon gold or russet).
- 3 cups (about 375 g) diced cooked ham (leftover ham, ham steak, or packaged cubes).
- 2–3 cups (about 200–300 g) shredded cheese, divided (sharp cheddar plus Monterey Jack or similar).
- 1 small onion, finely chopped or thinly sliced.
- 2–3 cloves garlic, minced, or 1 teaspoon garlic powder.
- 1 can (10.5 oz / ~300 g) cream of mushroom, cream of celery, or cream of chicken soup.
- 1–1½ cups (240–360 ml) heavy cream or half‑and‑half (or a mix of cream and milk).
- 1 cup (240 ml) chicken broth.
- 2–3 tablespoons butter, melted or softened (optional, for extra richness).
- 1 teaspoon salt (or to taste, depending on saltiness of ham and soup).
- ½ teaspoon black pepper.
- ½ teaspoon paprika (optional, for color).
- ½ teaspoon dried thyme or oregano (optional, for herby note).
- ½–1 cup sour cream (optional, stirred in near the end for extra creaminess).
- Chopped fresh parsley or green onions, for garnish.
Instructions And Steps
Start by preparing the potatoes. Peel them if desired (Yukon golds can be left with skins for texture), then use a mandoline or a very sharp knife to slice them into thin rounds about ⅛–¼ inch thick. Try to keep the slices uniform so they cook evenly and get tender at the same time.
Dice the cooked ham into small cubes, chop the onion, and mince the garlic if using fresh. Shred the cheese and keep it in two piles: about two‑thirds for layering throughout, and the remaining third for a final cheesy topping toward the end of cooking.
In a large mixing bowl, whisk together the can of cream soup, heavy cream or half‑and‑half, chicken broth, garlic (or garlic powder), salt, pepper, paprika, and thyme or oregano if using. Stir until the mixture is smooth and all the seasonings are evenly distributed; this is your creamy sauce that will soak into the potatoes and ham as they cook.
Grease the inside of the slow cooker generously with nonstick spray or a bit of butter to help prevent sticking and make serving easier. Layer about one‑third of the sliced potatoes in the bottom of the crock, overlapping them slightly and spreading them into an even layer from edge to edge.
Sprinkle one‑third of the chopped onion and one‑third of the diced ham over this potato layer, followed by one‑third of the shredded cheese from your layering pile. Pour about one‑third of the creamy sauce evenly over the top, letting it drip down through the gaps between slices.
Repeat this layering process two more times: another third of the potatoes, then onion, ham, cheese, and sauce, finishing with a top layer of potatoes, ham, cheese, and the last of the sauce. You should have three fairly even layers that nearly fill the crock but leave a little room at the top for bubbling.
If using melted butter, drizzle it over the very top layer for extra richness and browning. Cover the slow cooker with the lid and cook on high for about 4–6 hours, or on low for 7–8 hours, until the potatoes are tender when pierced with a fork but not falling apart.
If you want to add sour cream for extra creaminess, gently fold it into the top portion of the casserole during the last 30–45 minutes of cooking, then re‑cover and let it heat through. Try not to stir too aggressively or you’ll break up the layers and turn it more into a mash.
About 10–20 minutes before serving, sprinkle the reserved cheese evenly over the top of the potatoes and ham. Put the lid back on and let the residual heat melt the cheese into a gooey, golden layer. If your slow cooker insert is oven‑safe and you want a browned top, you can briefly place it under the broiler just until the cheese is bubbly and slightly crisped, watching carefully.
Once the potatoes are tender and the cheese on top is fully melted, turn the slow cooker to warm and let the casserole sit for about 10–15 minutes. This short rest helps the sauce thicken slightly and the layers set up so you can scoop neat portions instead of everything sliding apart.
Garnish with chopped parsley or green onions for a fresh contrast to the rich, cheesy sauce. Serve the Slow Cooker Cheesy Ham and Scalloped Potato Casserole straight from the crock, making sure each serving includes plenty of potatoes, ham, and cheesy sauce from top to bottom.
Tips And Tricks
Thin, even potato slices are key to getting that classic scalloped texture and making sure everything cooks through at the same time. A mandoline makes this fast and consistent; if slicing by hand, take your time and aim for uniform thickness so you don’t have some slices still firm while others have turned to mush.
Ham brings a lot of salt to the party, especially if you’re using leftover spiral ham or a seasoned ham steak, so go easy on the added salt in the sauce at first. It’s better to under‑season slightly and then add a pinch of salt at the end after tasting than to end up with an overly salty casserole.
Freshly shredded cheese melts more smoothly than pre‑shredded blends, which are often coated with anti‑caking starches. Using a mix of sharp cheddar for flavor and a milder melting cheese like Monterey Jack or mozzarella gives you both a good cheesy punch and great melt.
For a slightly thicker, more “au gratin” style sauce, you can reduce the broth slightly or use more cream versus milk so the sauce clings more to the potatoes. If it ever looks a bit thin toward the end of cooking, removing the lid for the last 20–30 minutes can help some excess moisture evaporate and concentrate the flavors.
Try to resist stirring during cooking, even if you’re tempted to peek; disturbing the layers too much can break up the potatoes and turn the casserole into something closer to mashed potatoes. Instead, rely on layering, plenty of sauce, and enough cook time to ensure the potatoes in the center get as creamy and tender as the ones on the edges.
Leftovers store well in the fridge and reheat nicely in the microwave or oven. Reheat covered with a small splash of milk or cream if the casserole seems thick from chilling; the sauce will loosen slightly and become creamy again as it warms.
Variations
Use hash brown potatoes instead of fresh sliced potatoes for an even easier, more “casserole‑style” version: just mix diced ham, frozen hash browns, cream soup, sour cream, and cheese, then cook until tender and top with more cheese at the end. The texture will be softer and closer to a cheesy hash brown bake than classic scalloped slices, but it’s very hands‑off and still hits the same flavor notes.
If you prefer a from‑scratch sauce, you can skip the canned soup and make a quick stovetop white sauce with butter, flour, milk or cream, and seasonings, then pour that over the potato and ham layers instead. This gives you more control over richness and sodium while still working perfectly in the slow cooker.
To add extra flavor and color, stir in or layer in sweet corn, peas, or even diced bell peppers along with the ham and cheese. Corn and ham are especially good together and turn the dish into even more of a one‑bowl meal.
Change up the cheese profile by adding some Gruyère, Swiss, or smoked gouda alongside the cheddar for a more complex, bistro‑style flavor. You can also finish with a light sprinkle of Parmesan over the top cheese layer for a slightly nutty, browned crust.
For a holiday or brunch twist, top the casserole with a buttery stuffing mix, breadcrumbs, or crushed crackers in the last hour of cooking so it forms a crunchy layer over the creamy potatoes and ham. This adds texture contrast and makes the dish feel even more like a full entrée rather than just a side.
