Slow Cooker Au Gratin Potatoes and Ham

Slow Cooker Au Gratin Potatoes and Ham is comfort food at its best!  It is also a great recipe to use up leftover ham after a holiday dinner.  You can use any kind of baked ham or spiral ham and it will taste great.


Slow Cooker Au Gratin Potatoes and Ham FFR


This is a no-fuss slow cooker recipe.  All of the ingredients can be prepared quickly and easily.  I especially like the use of thyme leaves in this Au Gratin dish.  Thyme has a light mint and lemon scent and taste.  Just a little bit of thyme goes a long way and really adds a delicious flavor to this dish.


The term “Au Gratin” is French and refers to a dish topped with grated cheese and/or browned bread crumbs.  It is difficult to achieve the browned look of au gratin when cooking in a slow cooker, but the taste of the dish is pretty much the same.  The potatoes along the sides and bottom of the slow cooker do brown a little as they cook, and gently stirring the potatoes before adding the cheese on top will bring some of the more browned potatoes to the top.  Ham freezes very well.  I usually freeze leftover ham and save it for recipes like this.  The ham can be added frozen to the slow cooker.  It will thaw and warm as the potatoes cook.


If you want to make this a vegetarian dish or use it only as a side dish, you can substitute mushrooms, carrots, or extra potatoes for the ham.


Slow Cooker Au Gratin Potatoes and Ham

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  • 8 medium sized potatoes, peeled and sliced
  • 1 small onion, chopped
  • 2 cups cooked ham, cubed
  • 1 1/2 cups cheddar cheese
  • 1 can cream of mushroom soup
  • 2/3 cup milk
  • 1/2 tsp dried thyme leaves
  • Fresh ground pepper to taste


  • In a slow cooker, layer half of the potatoes, onion, ham, and cheese.
  • Repeat layer.
  • In a mixing bowl, whisk together soup, milk, thyme, and fresh ground pepper. Pour over potato layers.
  • Cook on HIGH for 3-4 hours, or on LOW for 6-8 hours.


  1. pam says:

    WE had this last night and it turned out great, thanks or sharing.

  2. R.G. says:

    Doesn’t the milk curdle? Can it be put in at the end?

    • Echo says:

      The milk does not curdle. I’ve made this several times and I’ve never had that problem. You may have a problem adding it at the end because when mixed with the soup it gives the potatoes the liquid needed to cook and become soft and tender. If you are concerned about it, a better alternative would be to use water in place of the milk. Thank you for asking!

  3. Jenn says:

    Are there any other meats that could be used in this dish? We don’t eat pork or beef. Thank you.

    • Echo says:

      I have always made this dish with ham, but I don’t see why cooked chicken or turkey wouldn’t work just as well. It would also be delicious as a side dish without any meat at all. You could substitute carrots, mushrooms, more potatoes or another vegetable in place of the ham. Thanks for asking, Jenn!

      • Suzanne says:

        Turkey pastrami would be a good substitute

      • Suzanne says:

        Turkey pastrami would be a good substitute or turkey ‘ham’ sold at most stores.

  4. Emilie says:

    Hi, i don’t like cream of mushroom, what other type of soup mix would you recommend?

    • Echo says:

      This recipe would work with cream of chicken soup or cream of celery. We have a recipe for Cream of Chicken soup works as a great base. See the recipe here:

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