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Crock Pot Scalloped Potatoes and Ham makes a hearty, cheesy side dish that everyone will loves. Cooking it in the slow cooker makes this recipe even easier.
If you have made our classic Slow Cooker Scalloped Potatoes Recipe then you are going to love the addition of the diced ham. This slow cooker recipe makes dinnertime a breeze because the crockpot does all the work.
This dish is the ultimate comfort food as the warm cheesy sauce combined with potatoes and ham makes it so delicious. You may also love Funeral Potatoes with Ham.
Table of Contents
Why We Love This Recipe
I love making this family favorite dish in the slow cooker because prep time is minimal and the potatoes cook tender. This recipe makes a large batch so I always serve it when we have for the holidays.
We love 25 Easy Leftover Ham Recipes and this is the perfect way to use your leftover Christmas Ham.
Ingredients
- Russet Potatoes – Peeled and thinly sliced
- Pre-Cooked Diced Ham – This is a great way to use leftover ham
- Onion – See Best Onion Substitute if you are out
- Cloves Garlic – Learn How to Mince Garlic Cloves
- Cream of Mushroom Soup – Make Homemade Cream of Mushroom Soup Recipe
- Milk – We recommend using Whole Milk for the rich and creamy cheese sauce
- Cheddar Cheese – Use different cheese if you prefer. Sharp Cheddar Cheese is a great choice
Scroll to the bottom for the full recipe in the recipe card.
How to Make Scalloped Potatoes and Ham in the Crock Pot
- Step 1 – Grease the inside of a 6-quart crock pot with cooking spray or butter.
Step 2 – In a large bowl, whisk together cream of mushroom soup, milk, sour cream, thyme, salt, pepper, and paprika.
Step 3 – Layer ⅓ of the sliced potatoes in the bottom of the crock pot.
Step 4 – Top with ⅓ of the diced ham, ⅓ of the chopped onion, and ⅓ of the minced garlic.
Step 5 – Pour ⅓ of the sauce mixture over the layers. Repeat the layering process two more times with the remaining ingredients.
Step 6 – Sprinkle shredded cheddar cheese over the top.
Step 7 – Cover and cook on LOW for 7-8 hours, until potatoes are tender. Garnish with fresh parsley before serving, if desired.
Expert Tips
- Cooking Time – We usually cook these tender potatoes on low, but you can also cook on HIGH for 4-5 hours.
- Sauce Consistency – If you prefer a thicker sauce, you can reduce the milk to ¾ cup. For a thinner sauce, increase to 1 ¼ cups.
- Potatoes – For best results, make sure to slice the potatoes about the same size. This helps to cook the potatoes evenly.
- Prepare Slow Cooker – Spray the slow cooker with cooking spray to easily serve the potatoes and ham. It also makes for an easy cleanup.
- Shredded Cheese – For the best cheesy sauce, we recommend using cheese you shred from bulk cheese instead of using pre-shredded cheese.
Serving Suggestions
This crockpot scalloped potatoes makes the perfect side dish for a weeknight meal or serve for the holidays. Here are some of our favorite dishes that make a complete meal.
Frequently Asked Questions
We like using Russet Potatoes but you can also use Yukon Gold Potatoes.
We like to peel the potatoes before placing in the slow cooker. The peel tends to pull away from the potato. But if you prefer you can leave the peel on.
The best way to slice a potato is to use a mandolin slicer. This allows you to get the potatoes the same size so they cook evenly. But you can also use a sharp knife and a cutting board.
Refrigerate the leftovers in an airtight container for up to 5 days.
More Easy Scalloped Potatoes
Easy Side Dishes
Stovetop Scalloped Potatoes
Easy Side Dishes
Cheesy Scalloped Potatoes Recipe
Quick and Easy Instant Pot
Instant Pot Scalloped Potatoes
We love to hear from you. If you make Crock Pot Scalloped Potatoes and Ham Recipe, please leave us a comment or a star review.
Crock Pot Scalloped Potatoes and Ham
Ingredients
- 6 medium russet potatoes peeled and thinly sliced
- 2 cups pre-cooked diced ham
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 10.5 ounces cream of mushroom soup
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Chopped fresh parsley for garnish, optional
Instructions
- Grease the inside of a 6-quart crock pot with cooking spray or butter.
- In a large bowl, whisk together cream of mushroom soup, milk, sour cream, thyme, salt, pepper, and paprika.
- Layer ⅓ of the sliced potatoes in the bottom of the crock pot.
- Top with ⅓ of the diced ham, ⅓ of the chopped onion, and ⅓ of the minced garlic.
- Pour ⅓ of the sauce mixture over the layers.
- Repeat the layering process two more times with the remaining ingredients.
- Sprinkle shredded cheddar cheese over the top.
- Cover and cook on LOW for 7-8 hours, until potatoes are tender.
- Let stand for 15 minutes before serving to allow the sauce to thicken slightly.
- Garnish with fresh parsley before serving, if desired.
Thank you so much for sharing your review. We are so happy you loved it!
Tasty, warm, and filling. I used five potatoes, and 1/2 Colby/Jack and 1/2 cup Pepper Jack because it was what I had on hand. Also added only about 1/2 tsp salt. Next time I’ll make without salt. With canned soup and ham, I don’t think extra salt is necessary. This will be one of my go to recipes in the future!
The potatoes cook so tender and makes the best side dish.