This Crockpot Cheesy Ham and Potato Casserole is the ultimate comfort food that cooks itself. It transforms simple ingredients into a rich, creamy, and satisfying meal with minimal effort. You’ll love this hands-off recipe for busy days or cozy dinners.
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Why You’ll Love This Crockpot Cheesy Ham and Potato Casserole
- Hands-off cooking: The slow cooker does all the work while you go about your day.
- Perfect texture: Tender potatoes, savory ham, and a luxuriously creamy cheese sauce in every bite.
- Versatile & forgiving: Easily adapt with different cheeses or veggies based on what you have.
- Great leftovers: Flavors meld overnight for an even more delicious next-day meal.
Ingredients & Tools
- 1.5 kg (about 3.3 lbs) russet or Yukon Gold potatoes, peeled and thinly sliced
- 450 g (1 lb) cooked ham, diced into 1 cm cubes
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 230 g (2 cups) shredded sharp cheddar cheese
- 115 g (1 cup) shredded Gruyère or Monterey Jack cheese
- 1 can (approx. 400 ml / 13.5 oz) condensed cream of mushroom soup
- 240 ml (1 cup) full-fat sour cream
- 120 ml (1/2 cup) whole milk or chicken broth
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- Fresh chives or parsley for garnish (optional)
Tools: A 4 to 6-quart slow cooker (crockpot), a sharp knife or mandoline for slicing, and a mixing bowl.
Notes: The two-cheese combo adds depth; Dijon mustard brightens the rich sauce.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 4-6 hours | Total Time: 4 hours 20 minutes – 6 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Potato Prep is Paramount. Slice your potatoes uniformly, about 1/4-inch thick. A mandoline makes this quick and ensures even cooking, but a sharp knife works perfectly fine. Just try to avoid very thick chunks, as they might not soften completely.
- Don’t Skip the Soup. I know some folks like to make everything from scratch, but in this slow-cooker context, the condensed cream of mushroom soup is a hero. It acts as a stabilizer and thickener for the sauce, preventing it from separating over the long cooking time.
- Shred Your Own Cheese. I know, it’s an extra step, but it really does make a difference. Pre-shredded bags contain anti-caking agents that can make your sauce a bit grainy. Taking two minutes to shred a block of cheese will give you a much smoother, meltier result.
- Ham Choices Matter. A good, thick-cut ham steak from the deli or leftover baked ham works best. Avoid very watery or overly processed ham, as it can make the casserole a bit soggy. The ham is the main savory element, so its quality shines through.
How to Make Crockpot Cheesy Ham and Potato Casserole
Step 1: Prepare your potatoes and aromatics. First, peel your potatoes. Then, using a sharp knife or a mandoline on a thin setting, slice them into rounds about 1/4-inch thick. You’ll notice that consistent thickness is the secret to them all cooking at the same rate. Next, finely dice your onion and mince the garlic. This foundation of flavor will melt into the sauce beautifully as it cooks.
Step 2: Create the creamy cheese sauce. In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, milk (or broth), Dijon mustard, smoked paprika, and black pepper. Whisk it all together until it’s smooth and well-combined. Now, stir in about two-thirds of your shredded cheeses (reserve the rest for the top later). The mixture will be thick, but that’s exactly what you want—it will thin out perfectly from the potato steam as it cooks.
Step 3: Layer the casserole in the slow cooker. Lightly grease the inside of your crockpot with a bit of butter or cooking spray. Now, spread about one-third of your sliced potatoes in an even layer on the bottom. Scatter over one-third of the diced ham and one-third of the diced onion. Spoon about one-third of the cheese sauce over the top, spreading it as best you can—it doesn’t have to be perfect. Repeat this process two more times, ending with a final layer of potatoes and ham.
Step 4: Cook low and slow. Place the lid securely on your slow cooker. You have a choice here: for the most tender potatoes and a more set casserole, cook on LOW for 5-6 hours. If you’re in a bit more of a hurry, you can cook on HIGH for 3-4 hours. The casserole is done when the potatoes are fork-tender and the sauce is bubbling around the edges. You can carefully test a potato piece from the top center to be sure.
Step 5: Add the final cheesy topping. In the last 30 minutes of cooking, sprinkle the remaining shredded cheese evenly over the top of the casserole. Replace the lid and let it cook until the cheese is fully melted and beautifully gooey. If you’d like a more browned top, you can carefully transfer the entire ceramic insert to a preheated oven under the broiler for 2-3 minutes, but watch it like a hawk!
Step 6: Rest and serve. Once the cooking time is up, turn off the slow cooker and let the casserole sit for about 15 minutes with the lid off. This resting period is crucial—it allows the sauce to thicken up slightly and makes serving much easier. Garnish with freshly chopped chives or parsley for a pop of color and freshness right before you dish it out.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze individual portions up to 3 months; cream sauce may separate slightly upon reheating.
- Reviving: Reheat gently in oven or stovetop, stirring in a splash of milk to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple green salad with a vinaigrette — The sharp, acidic dressing cuts through the richness of the casserole perfectly, providing a refreshing contrast on the palate.
- Garlic butter steamed green beans — Their crisp-tender texture and savory garlic flavor offer a wonderful side that doesn’t compete with the main dish.
- Buttery, soft dinner rolls — Essential for mopping up every last bit of that delicious, creamy cheese sauce from your plate. You won’t want to waste a drop.
Drinks
- A crisp, cold lager or pilsner — The carbonation and slight bitterness of the beer cleanse the palate beautifully between each rich, cheesy bite.
- An unoaked Chardonnay — Its bright acidity and notes of green apple provide a lovely counterbalance to the savory, creamy elements of the casserole.
- Sparkling water with lemon — A non-alcoholic option that still provides the bubbles and citrus zing needed to refresh your taste buds.
Something Sweet
- Warm apple crisp with vanilla ice cream — The transition from a savory, hearty meal to a warm, spiced, and cold dessert is a classic comfort food combo that just feels right.
- Simple lemon bars — Their bright, tangy sweetness is the perfect light finish after a rich and filling main course.
- Dark chocolate chunk cookies — Sometimes you just need a little chocolate, and a chewy, rich cookie is the ideal, simple way to end this cozy meal.
Top Mistakes to Avoid
- Mistake: Using raw, uncooked ham. The cooking time here is designed to heat everything through and cook the potatoes, not to cook a large piece of raw meat. Using cooked ham ensures food safety and the right texture.
- Mistake: Overcrowding or under-layering. If you try to cram all the ingredients into a slow cooker that’s too small, the heat won’t circulate properly. Conversely, if your cooker is too large and the layers are too thin, it can overcook and dry out. Using the right size is key.
- Mistake: Lifting the lid too often. I know it’s tempting to check on progress and get a whiff of that amazing smell, but every time you lift the lid, you release a significant amount of heat and steam, which can add 15-20 minutes to your cooking time each time.
- Mistake: Skipping the rest time. Serving this casserole straight from the pot will result in a soupy consistency. Letting it rest allows the starches from the potatoes to fully absorb the liquid, giving you a perfect, scoopable casserole.
Expert Tips
- Tip: For a golden, crispy top without using the oven, place a few layers of paper towels under your slow cooker lid during the last hour of cooking. This helps absorb condensation and prevents a watery top layer, allowing the cheese to get a bit more texture.
- Tip: Add a layer of flavor with a veggie boost. Feel free to stir in a couple of handfuls of fresh spinach or frozen peas (thawed) into one of the middle layers. They’ll wilt down perfectly and add a nice pop of color and nutrition.
- Tip: Make it ahead for ultimate ease. You can assemble the entire casserole—layers, sauce, and all—in the crockpot insert the night before. Cover it tightly and refrigerate. The next morning, just place the cold insert into the base and add about 30-60 minutes to the cooking time.
- Tip: Use the potato water to your advantage. If you slice your potatoes ahead of time, you can keep them in a bowl of cold water to prevent browning. Just be sure to drain and pat them very dry with a clean kitchen towel before layering. The extra moisture can make the sauce too thin.
FAQs
Can I make this Crockpot Cheesy Ham and Potato Casserole ahead of time?
Absolutely, and it’s a fantastic time-saver. You can assemble the entire dish in the slow cooker insert up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to cook, place the cold insert into the base unit and add an extra 30 to 60 minutes to the total cooking time, checking for doneness towards the end. The potatoes might release a bit more liquid, but the resting period will take care of that.
What can I use instead of cream of mushroom soup?
If you’re not a fan of mushroom soup, cream of chicken or celery soup are excellent, direct substitutes that will work just as well. For a from-scratch version, you can make a simple white sauce: melt 3 tablespoons of butter, whisk in 3 tablespoons of flour to make a roux, then slowly whisk in 1 1/4 cups of milk until thickened. Season with salt and pepper. The texture might be a touch less stable, but the flavor will be wonderful.
Why are my potatoes still crunchy?
This usually happens for one of two reasons. First, the potato slices might have been cut too thick. They really do need to be a consistent 1/4-inch for even cooking. Second, your slow cooker might run a bit cool. All appliances vary, so if this happens, just continue cooking on HIGH, checking every 30 minutes, until they are tender. Next time, you’ll know your cooker needs a bit more time.
Can I freeze the leftovers?
You can, but with a caveat. Cream-based sauces can sometimes separate or become a bit grainy upon thawing and reheating. The potatoes may also become a little softer. For the best results, freeze individual portions in airtight containers. Thaw in the refrigerator overnight and reheat gently in the oven or on the stovetop, stirring occasionally, and perhaps adding a splash of milk to help bring the sauce back together.
Is it possible to make this recipe without a slow cooker?
Yes, you can bake it in the oven! Assemble the casserole in a greased 9×13 inch baking dish. Cover it tightly with foil and bake at 190°C (375°F) for about 45-50 minutes. Then, uncover, sprinkle with the remaining cheese, and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly. The texture will be slightly different, but just as delicious.
Crockpot Cheesy Ham And Potato Casserole
Make this easy Crockpot Cheesy Ham and Potato Casserole for a hands-off, creamy comfort meal. Perfect for busy weeknights. Get the simple recipe now!
Ingredients
For the Casserole:
-
1.5 kg russet or Yukon Gold potatoes (peeled and thinly sliced)
-
450 g cooked ham (diced into 1 cm cubes)
-
1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
-
230 g shredded sharp cheddar cheese
-
115 g shredded Gruyère or Monterey Jack cheese
-
1 can condensed cream of mushroom soup
-
240 ml full-fat sour cream
-
120 ml whole milk or chicken broth
-
1 tsp Dijon mustard
-
0.5 tsp smoked paprika
-
0.25 tsp freshly ground black pepper
-
Fresh chives or parsley (for garnish)
Instructions
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Prepare your potatoes and aromatics. First, peel your potatoes. Then, using a sharp knife or a mandoline on a thin setting, slice them into rounds about 1/4-inch thick. You’ll notice that consistent thickness is the secret to them all cooking at the same rate. Next, finely dice your onion and mince the garlic. This foundation of flavor will melt into the sauce beautifully as it cooks.01
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Create the creamy cheese sauce. In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, milk (or broth), Dijon mustard, smoked paprika, and black pepper. Whisk it all together until it’s smooth and well-combined. Now, stir in about two-thirds of your shredded cheeses (reserve the rest for the top later). The mixture will be thick, but that’s exactly what you want—it will thin out perfectly from the potato steam as it cooks.02
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Layer the casserole in the slow cooker. Lightly grease the inside of your crockpot with a bit of butter or cooking spray. Now, spread about one-third of your sliced potatoes in an even layer on the bottom. Scatter over one-third of the diced ham and one-third of the diced onion. Spoon about one-third of the cheese sauce over the top, spreading it as best you can—it doesn’t have to be perfect. Repeat this process two more times, ending with a final layer of potatoes and ham.03
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Cook low and slow. Place the lid securely on your slow cooker. You have a choice here: for the most tender potatoes and a more set casserole, cook on LOW for 5-6 hours. If you’re in a bit more of a hurry, you can cook on HIGH for 3-4 hours. The casserole is done when the potatoes are fork-tender and the sauce is bubbling around the edges. You can carefully test a potato piece from the top center to be sure.04
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Add the final cheesy topping. In the last 30 minutes of cooking, sprinkle the remaining shredded cheese evenly over the top of the casserole. Replace the lid and let it cook until the cheese is fully melted and beautifully gooey. If you’d like a more browned top, you can carefully transfer the entire ceramic insert to a preheated oven under the broiler for 2-3 minutes, but watch it like a hawk!05
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Rest and serve. Once the cooking time is up, turn off the slow cooker and let the casserole sit for about 15 minutes with the lid off. This resting period is crucial—it allows the sauce to thicken up slightly and makes serving much easier. Garnish with freshly chopped chives or parsley for a pop of color and freshness right before you dish it out.06
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