It’s creamy, cheesy, hearty, and perfect for using up leftover ham.
Here’s a classic slow cooker version:
🥔 Crock Pot Scalloped Potatoes and Ham
Ingredients (Serves 6–8)
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2 lbs (about 6 medium) russet or Yukon gold potatoes, peeled and thinly sliced
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2 cups cooked ham, diced
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1 small onion, finely chopped
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2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
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1 ½ cups milk (whole milk or half-and-half)
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1 (10.5 oz) can cream of mushroom soup (or cream of celery/chicken)
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½ cup sour cream (optional, for extra creaminess)
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2 tbsp butter, melted
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½ tsp garlic powder
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½ tsp black pepper
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Salt, to taste
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2 tbsp fresh parsley (for garnish, optional)
Instructions
1. Prep the sauce:
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In a bowl, whisk together the soup, milk, sour cream (if using), melted butter, garlic powder, salt, and pepper until smooth.
2. Layer in the Crock Pot:
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Grease your slow cooker with nonstick spray or butter.
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Layer ⅓ of the sliced potatoes, then ⅓ of the ham and onions, then ⅓ of the shredded cheese.
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Pour a bit of the soup mixture over the layer.
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Repeat layers twice more, ending with cheese on top.
3. Cook:
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Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender when pierced with a fork.
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Avoid lifting the lid too often, as it releases heat and slows cooking.
4. Finish & Serve:
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Stir gently before serving if needed to mix the sauce evenly.
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Sprinkle with fresh parsley and extra cheese on top if desired.
💡 Tips & Variations
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For a richer flavor: Add ½ cup shredded Parmesan or Gruyère to the sauce.
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Add veggies: Thinly sliced carrots or peas make a nice addition.
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For a from-scratch version: Skip the canned soup — make a quick white sauce (butter, flour, milk, and cheese) instead.
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Leftovers: Keep refrigerated up to 3 days; reheat in the microwave or oven.
Would you like me to give you the homemade “no canned soup” version (made with a creamy cheese sauce from scratch)? It’s a little more work but incredibly rich and flavorful.
