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Spoon scooping ham and scalloped potatoes from a crockpot.
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5 from 113 votes

Crockpot Scalloped Potatoes

These Crockpot Scalloped Potatoes are made with tender sliced potatoes, ham, cheddar cheese, and a creamy sauce. They are easy to prep and cook right in the slow cooker for a cozy side dish or simple family dinner.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Crock Pot, Potatoes, Slow Cooker
Servings: 8
Calories: 292kcal
Author: Echo Blickenstaff

Equipment

  • Crockpot

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.
    Cutting board with peeled and sliced potatoes.
  • In a slow cooker, layer half of the potatoes, onion, ham, and cheese. Then repeat with a second layer.
    Crockpot with sliced potatoes, onion, cheddar cheese and ham layers.
  • In a mixing bowl, whisk together soup, milk, thyme, and fresh ground pepper. 
    Cream of mushroom soup mixture in glass bowl and whisk on the side.
  • Pour soup mix over potato layers.
    Cream of mushroom soup mixture poured on top of layered ham, potatoes and cheese.
  • Cook on HIGH for 3-4 hours, or on LOW for 6-8 hours.
    Crockpot ham and scalloped potatoes in a crockpot.

Video

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

Calories: 292kcal | Carbohydrates: 31g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 759mg | Potassium: 1075mg | Fiber: 6g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 31.8mg | Calcium: 246mg | Iron: 7.6mg