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These Crockpot Scalloped Potatoes are creamy, cheesy, and full of comfort food flavor. Thinly sliced potatoes, savory ham, cheddar cheese, and a simple creamy sauce cook together in the slow cooker until the potatoes are tender and the sauce is rich and cozy. It’s an easy side dish for holidays, Sunday dinner, or any night you want something hearty without turning on the oven.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Wow, this was truly amazing. Loved the flavor and easy to make. I did make our own cream of mushroom soup which was also excellent. Made it a couple of weeks ago and making it again tonight. It is even good cold.” – M
“Absolutely LOVED this recipe. I have been hunting the internet high and low to find a scallop potato and ham recipe with just the right texture, flavor, and creaminess to check off all the boxes to fulfill my scallop potato craving… we are making it for the 2nd time this week for some friends that are visiting. It’s THAT GOOD.” – Mary
Why I Love These Potatoes
I love this recipe because it is true comfort food and the slow cooker does most of the work. The potatoes turn soft and tender, the ham adds savory flavor, and everything melts together in a creamy, cheesy sauce.
This is one of my favorite ways to use leftover holiday ham, especially after Easter or Christmas. I like that it can be a full meal on its own, but it also works as a hearty side dish for a bigger dinner or brunch buffet. Add a simple green salad and you have an easy, filling meal.
It is also a no-fuss recipe. You don’t need to make a complicated sauce from scratch unless you want to. The cream of mushroom soup, milk, cheese, and seasonings make a simple sauce that coats the potatoes beautifully as they cook.
🩷 Echo
Ingredients You’ll Need
- Potatoes: Russet, Idaho, or Yukon Gold potatoes work best because they cook up tender and creamy in the slow cooker.
- Onion: Yellow onion or sweet onion adds flavor to the layers without overpowering the potatoes.
- Cooked ham: This is a great way to use leftover baked ham, spiral ham, ham steaks, or even frozen diced ham.
- Cheddar cheese: Sharp cheddar gives the sauce the best cheesy flavor, but mild cheddar works too.
- Cream of mushroom soup: This makes the creamy base of the sauce and keeps the recipe simple. If you aren’t a fan of canned condensed soups, then try our Homemade Cream of Mushroom Soup or Condensed Cream of Chicken Soup Substitute.
- Milk: Milk thins the soup just enough so it can soak down into the potato layers.
- Seasonings: Thyme, salt, and pepper add simple, savory flavor.
- Optional herbs and spices: Garlic powder, paprika, parsley, or chives can be added for extra flavor.
Ingredient Additions and Substitutions
- Potatoes: Russet potatoes are easy to find and work great, but Yukon Gold potatoes have a buttery flavor and thinner skins. You can also use half Russet and half Yukon Gold.
- Ham: Use leftover holiday ham, diced ham, ham steaks, or bacon. You can also leave the meat out to make this a side dish.
- Cream soup: Cream of mushroom is my go-to, but cream of chicken, cream of celery, or homemade cream of mushroom soup also work well.
- Milk: Whole milk makes the sauce creamier, and you can replace part of the milk with heavy cream for a richer sauce.
- Cheese: Cheddar is classic, but Colby Jack, Monterey Jack, Gruyere, Parmesan, or a little Velveeta can be added for a creamier texture.
- Onion: If you don’t love onion pieces, use onion powder instead or sauté the onion first so it is softer.
- Vegetarian option: Leave out the ham and add mushrooms, carrots, or extra potatoes.
- Extra flavor: Add minced garlic, garlic powder, smoked paprika, parsley, or extra thyme.
How to Make Crockpot Scalloped Potatoes
- First, peel and slice the potatoes. In a large bowl, toss the potato slices with a few pinches of salt. Then, chop up the onion.
- Spray the crock pot with cooking spray or use a crock pot liner. Next, layer half of the potatoes, onion, ham, and cheese to the pot. Repeat with another layer.
- In a small mixing bowl, stir together the condensed cream of mushroom soup, milk, thyme, salt, and pepper. Pour the soup mixture over the crock pot layers.
- Finally, cook on HIGH for 3-4 hours, or LOW for 6-8 hours.
Recipe Tips
- For a party, you can keep the potatoes on the warm setting for a couple of hours after they are done. Give them a gentle stir now and then so the edges don’t dry out.
- Slice the potatoes evenly. This is the biggest tip for crockpot scalloped potatoes. Uneven slices can leave you with some potatoes soft and others still firm.
- Use starchy potatoes. Russet, Idaho, and Yukon Gold potatoes all work well because they soften nicely and help thicken the sauce.
- Don’t overfill the crockpot. For best cooking, keep the slow cooker no more than about ¾ full.
- Spray the slow cooker first. The cheese and potatoes can stick around the edges, so cooking spray or a liner makes cleanup easier.
- Use a mandolin if you have one. You don’t have to use one, but it makes the slices thin and even.
- Cover exposed potatoes with sauce. Potatoes can turn gray if they are exposed to air while cooking, so try to keep them covered with sauce or cheese.
- Season to taste. Ham and canned soup can both be salty, so start with less salt and add more at the end if needed.
- For a thicker sauce, use whole milk, a little heavy cream, or stir in a cornstarch slurry near the end of cooking.
Frequently Asked Questions
Russet, Idaho, and Yukon Gold potatoes are the best choices. Russets are starchy and easy to find, Idaho potatoes are very similar, and Yukon Gold potatoes have a creamier, buttery texture. I like Yukon Golds when I don’t want to peel every bit of skin.
No, you don’t have to peel them. I usually peel Russet potatoes because the skins are thicker, but Yukon Gold or red potatoes can be scrubbed well and sliced with the skins on.
Aim for about ¼ inch thick or thinner. Thin, even slices cook best in the slow cooker and help the potatoes become tender all the way through.
No, but it helps. A mandolin makes it easy to get even slices, but a sharp knife works just fine.
They may need more time, especially if the potato slices are thick or the slow cooker is very full. Potatoes can also stay firm if they are cooked in something too acidic. This recipe uses milk and cream soup, which helps them cook up tender.
Potatoes release moisture as they cook. If the sauce looks thin, let the potatoes sit uncovered for a few minutes before serving, or stir in a small cornstarch and water mixture near the end of cooking. Using whole milk or a little heavy cream can also help make the sauce thicker.
Fresh potatoes will taste best, but boxed scalloped potatoes may work in a pinch. I haven’t tested it enough to give exact directions, so I would watch the liquid amount and cooking time closely.
Yes. Leave out the ham and serve it as a side dish. You can add extra potatoes, mushrooms, carrots, or other vegetables if you want it to be more filling.
Yes, cooked crumbled bacon is a great swap. You can also use both ham and bacon if you want it extra hearty.
Yes. Cream of chicken, cream of celery, or homemade cream of mushroom soup all work well in this recipe.
Yes. Add garlic powder to the sauce or sauté fresh minced garlic with the onion before layering it into the crockpot.
Yes. If you need the potatoes done in about 5 hours, you can cook on HIGH for 2 hours, then switch to LOW for the remaining time. Check the potatoes with a fork before serving.
This recipe was written for the slow cooker, so the oven timing may vary. If you want to bake it, use a greased baking dish, cover with foil, and bake until the potatoes are fork tender. Remove the foil near the end if you want the top to brown.
You can double it if your slow cooker is large enough, but don’t fill it more than ¾ full. A doubled recipe may need extra cooking time.
Yes. These potatoes are great for a potluck because they stay warm in the slow cooker. Once they are fully cooked, switch the crockpot to warm and stir gently before serving.
The term “Au Gratin” is French and refers to a casserole dish topped with grated cheese and/or browned bread crumbs. It is difficult to achieve the browned look of au gratin potatoes when cooking in a crock pot, but the taste of these Scalloped Potatoes with Ham is pretty much the same. The potatoes along the sides and bottom of the slow cooker do brown a little as they bake. If you gently stir the potatoes before adding the cheese on top, that will bring some of the more browned potatoes to the top.
Make Ahead and Storage
You can make Crockpot Scalloped Potatoes ahead of time and reheat them when you are ready to serve. The potatoes may soak up some of the sauce as they sit, so I like to add a splash of milk or cream when reheating.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave, or reheat a larger amount in the slow cooker on LOW until warmed through.
I don’t usually recommend freezing this recipe because potatoes can hold extra water after freezing and may become watery when reheated.
Pairing Ideas
These Crockpot Scalloped Potatoes are filling enough to serve as a main dish with a green salad, but they also make a great side for a holiday Honey Baked Ham, Roasted Turkey, Crock Pot Pork Chops, Baked Cod in Cream Sauce, Chicken Fried Chicken, or Crock Pot Roast or Instant Pot Pot Roast. I especially love serving them for Easter dinner, Christmas dinner, Sunday dinner, or a cozy family meal when I want something warm and hearty.
More Crockpot Recipes
- Crockpot Lasagna
- Crockpot Pizza Casserole
- Vegetable Beef Soup
- Kalua Pork
- Crockpot Baked Beans
- Crockpot Taco Dip
These Crockpot Scalloped Potatoes are creamy, cheesy, hearty, and so easy to make. I love that they can be served as a comforting main dish with ham or as a rich potato side dish for holidays and family dinners.
If you try this recipe, I would love to hear how it turned out! Leave a rating and comment below and let me know if you made it with ham, bacon, or kept it as a side dish. 💛
Crockpot Scalloped Potatoes
Video
Ingredients
- 8 potatoes, medium-sized
- 1 onion, diced
- 2 cups cooked ham, cubed
- 1 1/2 cups cheddar cheese
- 10.25 ounces cream of mushroom soup, homemade recipe
- 2/3 cup milk
- 1/2 teaspoon thyme, or more to taste
- 1/4 teaspoon ground pepper , or to taste
Instructions
- Peel and slice potatoes, and tossed with a few pinches of salt.
- In a slow cooker, layer half of the potatoes, onion, ham, and cheese. Then repeat with a second layer.
- In a mixing bowl, whisk together soup, milk, thyme, and fresh ground pepper.
- Pour soup mix over potato layers.
- Cook on HIGH for 3-4 hours, or on LOW for 6-8 hours.
Equipment
- Crockpot
Notes
- Use Russet, Idaho, or Yukon Gold potatoes for best results.
- Slice the potatoes thin and even so they cook at the same rate.
- A mandolin slicer works great, but a sharp knife is fine too.
- Yukon Gold potatoes do not need to be peeled perfectly because the skins are thinner.
- Use leftover ham, ham steaks, bacon, or leave out the meat for a side dish.
- Cream of chicken or cream of celery soup can be used in place of cream of mushroom.
- For a richer sauce, replace part of the milk with heavy cream.
- If the sauce is too thin near the end of cooking, stir in a small cornstarch and water mixture.
- Do not overfill the slow cooker. Keep it no more than ¾ full.
- Store leftovers in the refrigerator for up to 4 days.
- Freezing is not recommended because the potatoes can become watery after reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Caan you use boxed scalloped spuds in this dish?
I haven’t tried that. I imagine it would work but fresh potatoes would taste best.
Wow, this was truly amazing. Loved the flavor and easy to make. I did make our own cream of mushroom soup which was also excellent. Made it a couple of weeks ago and making it again tonight. It is even good cold.
Thank you, Judy! I’m so glad you enjoyed this recipe.
This was amazing! I made the cream of mushroom soup from scratch. Next time I might try melting the cheese into the soup or use a softer cheese. I might try ham bouillon, too. But this was full of flavor and delicious and definitely Will make again and again.
It is definitely best with cream of mushroom from scratch! So glad you liked it!
Can I use onion powder? Or sautee them to a soft texture before adding? Sadly, my SO does not like onions.
Either of those options would work!
I substituted country gravy for the cream of mushroom soup to avoid going out in a snow storm. It turned out great! Creamy, delicious and savory. Thanks!
Mine has 1 hour to go, but it is very watery and not creamy. Can I thicken with flour???
I would use a cornstarch and water mixture to thicken the sauce!
I used cream of celery and a little extra thyme. So tasty!
Can you freeze this after cooking?
I wouldn’t recommend it because frozen potatoes can store a lot of liquid and it will make the dish watery when reheated.
This was absolutely amazing & exactly what I was looking for!
Omg, I made this for Thanksgiving, and it’s wonderful!! I used to think ham steaks and cut them into 3 pieces each. It was so good, and I will make this again, and I’m not a big ham person!
They are delicious & so easy . Can I bake them in oven instead of crock pot ?
We haven’t tried them in the oven, but let us know how it goes if you try it!
They are absolutely delicious. Can they be baked in oven instead if crock pot?
This was so awesome , omg hubs & son loved it , I am a very hearty eater also . We don’t like mushroom soup so I made some homemade cream sauce w/chicken broth, roux,milk & added Velveeta too .. lotsa chunks of cheddar and omg out of the park . I started it off on high 2 hours and low last 3 hours . Thank you Echo
How do I adjust the crockpot temperature to have this ready in five hours? High for two hours then to low for the remaining hours? Thank you for any advice.
Yes that should work!
In the crockpot now. I’m guessing it’s going to be a hit with the family tonight. We will see!