Slow cooker scalloped potatoes is an easy crockpot potatoes recipe that is also a good way to use leftover ham. Growing up, my mom often made this recipe in the oven.
Read on and we’ll show you how to make this easy family meal using your crockpot!
There’s something special about the aroma of scalloped potatoes, as it drifts from your kitchen to every room in the house.
It’s almost like the way a loyal pet can make a house a home. Growing up, this was a standard family meal.
It’s easy, it’s economical, and it’s deliciously satisfying for young and old alike.
This past weekend while at our lake cottage I learned one more wonderful fact about this dish: You can make scalloped potatoes in a crock-pot!
If you’ve ever thought about the wonderful meals you can create in a slow cooker, oftentimes for a buck or two per serving, it’s truly remarkable.
Pro Kitchen Tip:
For thickening purposes, use a fine mesh strainer to add flour to recipes like this crockpot recipe, our gravy, mac and cheese, etc. This will give a smooth consistency and help to prevent lumps!
How to make them
(full recipe at end of the post)
- Turn your crock-pot on high setting, spray inside of crock with non-stick spray.
- Peel the potatoes, allow them to soak in water until you slice them. Thinly slice the onion and have some flour ready to sprinkle, in a small kitchen strainer. Place a layer of thinly sliced potatoes in the slow cooker, top with a layer of onions, then sprinkle a thin layer of flour.
- Repeat the process, adding shredded cheese, bits of cream cheese, ham, salt, and pepper.
- Midway through the process, pour half of the milk and soup mixture over the contents of the slow cooker. Reserve the other half for topping off ingredients just prior to the final layer.
- Sprinkle each layer with a little flour, throughout. This will help thicken the mixture.
- Cover and cook on high for 6 to 8 hours. (If potatoes are too juicy toward the end, remove the cover and allow to reduce for last 3o minutes. Stir if necessary.)
Much like when I was growing up, our kids love this easy family meal.
They didn’t seem to miss the oven-crisped edges of a bake scalloped potato recipe and if they did, there was certainly no mention of it.
Just a lot of “mmmmm’s“, “this is great,” and “we’ve got to put this on Platter Talk!”
Try it and I think you will understand why our entire family loves this hearty and satisfying meal.
Why we love this Crock-pot Scalloped Potatoes & Ham Recipe:
- Great for dinner at home
- Great for family gatherings or work parties
- It’s easy and convenient!
Be sure and have a taste of our baked version as well.
How can I make crispy scalloped potatoes in a crockpot?
- When this is finished cooking in the crockpot, transfer the contents to an oven-safe dish is place them on the highest oven rack, under the broiler for 3-5 minutes.
What food goes well with Crockpot Scalloped Potatoes?
Can you freeze the leftovers?
- Yes, allow them to cool completely.
- Wrap airtight with kitchen wrap.
- Store for up to six months in the freezer, allow thawing overnight before eating.
- Reheat on the stovetop in a frying pan.
Other delicious slow cooker recipes
- Slow Cooker Rosemary Beef Tips Recipe
- Slow Cooker Italian Hamburger Soup
- Slow Cooker Honey Garlic Chicken Thighs
Slow Cooker Scalloped Potatoes and Ham
- 3 to 4 lbs Yukon Gold Potatoes peeled and thinly sliced
- 1 large white onion peeled and thinly sliced
- ¼ cup flour
- 1 lb cooked ham coarsely diced
- 8 oz cheddar cheese shredded
- 8 oz. cream cheese in small chunks
- 1 family size can cream of mushroom soup
- 1 cup milk
- kosher salt and black pepper
- Italian parsley for garnish optional
- Turn slow cooker to high setting.
- Spray inside of crock with non-stick spray.
- Combine soup and milk in small bowl, stir to thoroughly combine, set aside.
- Place layer of potatoes on bottom of crock, top with a layer of onions, salt and pepper, followed by a thinly sprinkled layer of flour.
- Evenly distribute a few chunks of ham, followed by a layer of shredded cheese.
- Repeat process, adding some of the chunks of cream cheese throughout.
- At halfway point, evenly distribute ½ of milk and soup mixture on top of contents. Reserve remaining amount.
- Continue layering process and evenly distribute remaining milk and soup mixture at the end, top with a final layer of shredded cheese.
- Cover and cook for 6 to 8 hours. Remove cover during last half hour or so, if necessary, to reduce liquid.
- Garnish with optional parsley, if desired. Serve and enjoy!
Updated from the original recipe of February 20, 2016