Scalloped Ham and Potatoes in the Crock Pot

ByJaclyn Shimmel On03/21/202504/01/2025 Updated04/01/2025

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Scalloped ham and potatoes in the crock pot is an easy side dish worth waiting for! Layers of thinly sliced potatoes, onions, ham, and cheese, are smothered in a thick and creamy sauce and then cooked until the potatoes are tender and the sauce is bubbly. A perfect holiday side dish!

A spoon lifting a portion of cheesy scalloped potatoes and ham from a slow cooker, showing layers of tender potatoes, creamy cheese sauce, and browned ham.

This slow cooker scalloped potatoes with ham recipe isn’t just for the holidays! Sure, they’re a favorite next to Easter ham or Thanksgiving turkey, but they also make a hearty, comforting meal for busy weeknights.

Better yet, once the hustle and bustle of a busy family gathering ends, you can use leftover honey baked ham to whip up some easy comfort food for dinner the next day!

Since this recipe is made completely in the crockpot, your oven and stove are kept free for your main course or other side dishes like green bean casserole or Jiffy cornbread with creamed corn.

You’re going to love the flavors of the tender potatoes, rich creamy cheese sauce, and bits of ham found in this crock pot scalloped potatoes recipe. Keep it handy, you’ll be asked to make it again and again!

Why you’ll love this recipe

No-fuss creamy sauce – Cream of mushroom soup saves time and adds flavor.
Super versatile – Use leftover ham, swap in bacon, or go meatless.
Minimal prep – Slice, layer, and let the crockpot do its magic.
Perfect for any meal – A delicious side dish or a hearty main course.

Ingredients for Scalloped Potatoes in Slow Cooker

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

top-down view of labeled ingredients for scalloped potatoes and ham, including Yukon Gold or Russet potatoes, shredded cheddar cheese, diced ham, a can of cream of mushroom soup, chopped onions, milk, garlic cloves, and wooden spoons filled with thyme, salt, and pepper.

Potatoes– Yukon Gold potatoes or Russet potatoes, peeled and sliced thin.
Cheddar cheese– If possible, grate the cheese fresh from a block for best flavor and better melting. Yes, these are more like au gratin potatoes because of the cheese, but we all know cheese makes everything better.
Cooked ham – This is a great recipe for using up leftover ham. If you don’t have any cooked ham on hand you can always use an 8 ounce ham steak.
Onion – Diced onion (or also thinly sliced) add so much flavor to the tender potatoes and cream sauce.
Cream of mushroom soup – A condensed soup that is the base of the thick, creamy sauce. This shortcut replaces the white sauce traditionally used, giving it even more flavor.
Milk – Thins out the soup. You can use any kind of milk, whole milk, or even heavy cream.
Seasoning – Minced garlic, dried thyme, salt, and black pepper.

Pro Tip:

Using a mandolin slicer to slice the potatoes is a great way to ensure even thickness. It’s also just easier than using a knife!

Jaclyn’s Kitchen Faves

I use this veggie chopper almost every day! It saves me so much time with chopping, and I love that it’s dishwasher safe for hassle-free cleaning. Plus, it doubles as a mandolin!

How to Make Scalloped Ham and Potatoes in the Crock Pot

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Layer half of the sliced potatoes in the bottom of a greased slow cooker basin.

Step 2: Top with half the ham, onions, and sprinkle half of the shredded sharp cheddar cheese on top. Repeat the layers with remaining ingredients.

A 2-image collage of a slow cooker: the left side shows thinly sliced raw potatoes layered inside, and the right side shows the same slow cooker filled with shredded cheddar cheese and diced ham.

Step 3: In a separate mixing bowl, whisk together the cream of mushroom soup, milk, garlic, thyme, salt, and pepper, until smooth. Pour the soup mixture evenly over the potatoes.

A split image showing a bowl of creamy white sauce with herbs and a spoon on the left, and the sauce poured over the potatoes, ham, and cheese in the crockpot on the right.

Step 4: Cover the crockpot with the lid and cook on HIGH for 3.5-4.5 hours until the potatoes are tender and the sauce is bubbly.

A slow cooker filled with scalloped potatoes, diced ham, and melted cheddar cheese.

Step 5: Once the cooking time is up, remove the lid and let the potatoes rest for 15 minutes before serving. Otherwise, they’ll be a bit soupy and harder to serve.

Scalloped potatoes in slow cooker with melted cheese diced ham.

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Not recommended—potatoes and dairy don’t freeze well.

How to Reheat: Microwave for quick leftovers or warm in the oven tented with foil at 350°F until heated through.

Recipe Tips

Slice potatoes evenly: Aim for ⅛-inch thick slices so they cook uniformly. A mandolin slicer makes this quick and easy!
Best cooking method: I recommend cooking on high for the best results. However, if needed, you can cook on low for 6-7 hours.
Choosing the right potatoes: Yukon Golds are waxier than Russets, you can use either, but the Russets may fall apart a bit more due to their higher starch content.
A perfect finish: Since this is a crockpot recipe, the top won’t brown like oven-baked scalloped potatoes do. Want that golden, bubbly finish? Transfer to a casserole dish and broil for a few minutes before serving.

A plated serving of scalloped potatoes with ham.

Additions and variations

Swap the ham. Use cooked bacon, chicken, turkey, or sausage instead.
Add some heat. Red pepper flakes or diced jalapeno will add spice.
Use different cheese. Try subbing half the cheddar with Parmesan or Gruyere.