Slow Cooker Scalloped Potatoes and Ham Recipe
Updated Jan 02, 2021
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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!
About these
There’s something special about the aroma of scalloped potatoes, as it drifts from your kitchen to every room in the house. As a bonus, like our potato croquette recipe, these slow cooker scalloped potatoes are a great way to use leftover potatoes.
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 homemade southern giblet gravy recipe, and rigatoni mac and cheese with bacon. 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.
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⭐ Most readers end up making this in a few days.
They didn’t seem to miss the oven-crisped edges of a baked scalloped potato recipe; if they did, there was 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:
- Affordable
- Kid-friendly
- 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 easy baked scalloped potatoes with ham as well.
Common questions
When cooking in the crockpot is finished, transfer the contents to an oven-safe dish and place them on the highest oven rack, under the broiler for 3-5 minutes.
Blueberry Mandarin Orange Salads
Meatloaf kids love
Baked Chicken
Great as a main dish all by itself!
Yes, allow them to cool completely. Then, wrap airtight with kitchen wrap.
Store for up to six months in the freezer, and allow to thaw 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
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Slow Cooker Scalloped Potatoes and Ham
Save This Recipe for Later (You’ll Want It Again)
Get this recipe sent to your inbox, plus a few of our best easy meals
⭐ Most readers end up making this in a few days.
Ingredients
- 3 to 4 lbs Yukon Gold Potatoes, peeled and thinly sliced
- 1 large white onion, peeled and thinly sliced
- 1/4 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
Instructions
- 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 1/2 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Updated from the original recipe of February 20, 2016
Never in my lifetime have I been able to make scalloped potatoes. My mother made it look so easy. I’m also a messy cook…..no matter how I try to put a positive spin on it, sugar in my flip flops does not feel like sand between my toes This recipe looks good and fairly easy! Thank you.
I cooked this in a 375F oven for however many hours (I didn’t monitor sorry) because my crockpot is too small. I made a sauce, I just left out the cheeses until it was time to layer them. It turned out great! It was even better the next day.
Thanks so much for your comments, Jedd!
I made this last night and WOW! This is the best dish I’ve ever made in a crock pot! I have 3 picky eaters and they all went back for seconds. If you make this recipe you won’t be disappointed. Thank you for sharing this recipe!!
John, We’re so happy to that you liked this crockpot version of scallped potatoes and ham! Thanks for the great feedback.
Would it work to use frozen Hashbrowns with this recipe or would you have to make other adjustments as well?
Great question, Lori. You *can* use frozen hash browns, but there are a couple of things to keep in mind.
If you go that route, I recommend using **thawed shredded hash browns**, not frozen solid. Let them thaw completely and gently squeeze out any excess moisture. Frozen potatoes release a lot of water as they cook, and that extra liquid can thin the sauce.
A few quick tips for best results:
* Thaw and drain the hash browns well before layering them in the slow cooker
* Expect a slightly softer, more casserole-like texture rather than classic sliced scalloped potatoes
* You usually do not need to change the cook time, but give it a good stir halfway through if you can
It will still be tasty and very comforting, just a little different from the traditional version made with sliced potatoes.
What size of crock pot is required for this recipe (8 servings)? I’m thinking of doubling it to bring to a workplace gathering. Would double the recipe fit in an 8 quart crockpot?
Yes, that should work just fine. As you can see in the recipe video for this crockpot creamy chicken recipe, we use a 6 quart crockpot and still have plenty of room.
I love these potatoes and have never made them right I am going to try these tomorrow night thanks for posting a slow cooker recipe for them!
This looks so good and I love that it can be made in the crockpot! So many amazing flavors in here!
Thanks, Ashlyn. Aside from the taste and convenience, these also bring an amazing homey aroma to the whole house!
The kids gave you great advice! These potatoes are creamy, cheesy and delicious – and effortless too! Slow cooker meal (because these do look like an entire meal!!? Perfect!
It’s definitely a favorite in our household!
These came out excellent. I used only one can of cream of mushroom because I forgot one and a pint of half and half and I used Johnny garlic spread spice because we were camping. Also, almost 2 bags of cheese to use up some American and Cheddar I brought with us. Definately, need the full 6 to 8 hours. Think they were done at at about 7. Takes a while for cream cheese to melt. Yummy!
Thanks for the great feedback, Laurie. We are happy you liked this recipe!
Can you use corn starch instead of flour? And can you use heavy whipping cream instead of milk? I’m camping and those are 2 things I already have, but if you don’t think it will work I will find a way to get to a store for flour and milk. Thanks Carol
Carol, either of those substitutions should be fine. Thanks for reading Platter talk!
I’m so glad it’s time to get the slow cooker out again. I’m so obsessed with it come Autumn! These scalloped potatoes look fabulous, so full of flavour and creamy!