These Crockpot Scalloped Potatoes and Ham deliver deep comfort with minimal effort. The slow cooker gently cooks potatoes in a rich, cheesy sauce with savory ham. It’s a complete, no-fuss meal perfect for busy days or gatherings.
Love Crockpot Scalloped Potatoes and Ham? So do we! If you're into Crockpot Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Crockpot Scalloped Potatoes and Ham
- Hands-off comfort: Just layer ingredients and let the slow cooker work.
- Leftover hero: Transforms holiday ham into a satisfying new meal.
- Dreamy texture: Potatoes turn tender in a velvety, cheesy sauce.
- Versatile & forgiving: Easy to customize with different cheeses or add-ins.
Ingredients & Tools
- 2.5 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1.5 lbs cooked ham, cut into ½-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- 2 cups heavy cream
- 1 cup whole milk
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- ½ tsp freshly grated nutmeg
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp unsalted butter, for greasing the crockpot
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: 6-quart or larger slow cooker, mandoline slicer (highly recommended for even slices), mixing bowls, measuring cups and spoons
Notes: Russet potatoes are ideal for their starch, which thickens the sauce. Don’t skip the nutmeg—it adds warm depth.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 25 g |
| Fat: | 32 g |
| Carbs: | 32 g |
| Fiber: | 2 g |
Serves: 8 | Prep Time: 20 minutes | Cook Time: 4 hours (on High) or 7 hours (on Low) | Total Time: 4 hours 20 minutes (or 7 hours 20 minutes)
Before You Start: Tips & Ingredient Notes
- Why slice the potatoes evenly? Using a mandoline slicer ensures all your potato slices are about 1/8-inch thick. This isn’t just for looks—it means they’ll all cook at the same rate, so you won’t end up with some crunchy bits and some mushy ones. If you don’t have a mandoline, just take your time with a sharp knife and aim for consistency.
- Can I use a different type of potato? You can, but the results will vary. Russets are ideal because they hold their shape while still becoming tender and releasing starch to thicken the sauce. Yukon Golds will work and yield a creamier texture, but the sauce might be a bit thinner. Avoid waxy potatoes like red potatoes, as they can remain too firm.
- What’s the deal with the ham? You want a good, sturdy cooked ham here—leftover baked ham from a holiday dinner is perfect. Pre-cubed ham from the store works in a pinch, but if it’s very watery, pat it dry with a paper towel first. The quality of the ham really influences the final flavor, so go for something you’d enjoy eating on its own.
- Is the nutmeg really necessary? Honestly, yes! It’s a classic flavor pairing with creamy sauces and potatoes. It doesn’t make the dish taste like pumpkin pie—it just adds a warm, aromatic background note that enhances the cheese and cream. A little grating of fresh nutmeg is best, but the pre-ground kind will do in a pinch.
How to Make Crockpot Scalloped Potatoes and Ham
Step 1: First, get your slow cooker ready. Grease the entire inside of your crockpot insert with the 2 tablespoons of softened butter. This creates a non-stick barrier and adds a lovely rich flavor to the edges of the potatoes. You’ll thank me later when cleanup is a breeze. Now, in a large mixing bowl, whisk together the heavy cream, whole milk, flour, minced garlic, dried thyme, nutmeg, salt, and pepper until the flour is fully dissolved and no lumps remain. This is your creamy sauce base.
Step 2: Time for the fun part—layering! Arrange a single, slightly overlapping layer of your sliced potatoes on the bottom of the buttered crockpot. You’ll use about one-third of the potatoes. Next, scatter one-third of the cubed ham and one-third of the chopped onion evenly over the potato layer. Now, pour about one-third of your cream mixture over everything, letting it seep down into the layers. Finally, sprinkle a generous handful of the mixed cheddar and Gruyère cheeses over the top.
Step 3: Repeat this layering process two more times. So, another layer of potatoes, ham, onion, cream sauce, and cheese. Then a final layer of potatoes, ham, onion, and cream sauce. You should have a little cheese left—hold onto that for the very end. The trick is to be gentle but thorough with the sauce, making sure it gets into all the nooks and crannies. Don’t press down too hard; you want the layers to stay fluffy so the heat can circulate.
Step 4: Now, put the lid on! Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. I personally prefer the low and slow method for the creamiest, most tender potatoes, but the high setting works if you’re short on time. Do not open the lid during the first two hours of cooking—this lets the heat build up properly. You’ll know it’s done when the potatoes are easily pierced with a fork and the sauce is bubbly and thickened around the edges.
Step 5: For that beautiful, golden-brown finish, sprinkle the remaining cheese over the top during the last 20-30 minutes of cooking. Pop the lid back on and let it melt into a gorgeous, cheesy crust. Once the cooking time is up, turn off the crockpot and let it sit for about 15 minutes with the lid on. This resting time is crucial—it allows the sauce to thicken up a bit more and makes serving much easier. Garnish with fresh parsley right before serving for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze up to 3 months; note texture may change slightly.
- Reviving: Reheat gently in oven or stovetop, stirring occasionally.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic greens cut through the richness of the creamy potatoes and ham beautifully, balancing the meal.
- Garlic butter green beans or roasted asparagus — A simple, vibrant vegetable side adds color and a different texture, making the plate feel more complete and nutritious.
- Buttery, soft dinner rolls — You’ll want something to soak up every last bit of that delicious, cheesy sauce, and a warm, fluffy roll is the perfect vehicle.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes provide a refreshing contrast to the dish’s creamy, savory profile.
- A light-bodied lager or pale ale — The carbonation and slight bitterness of the beer cleanse the palate between bites, preventing the dish from feeling too heavy.
- Sparkling apple cider — A non-alcoholic option that’s festive and sweet-tart, which pairs wonderfully with the smoky ham and sharp cheese.
Something Sweet
- Classic apple crisp with vanilla ice cream — The warm, spiced apples and cool cream are a timeless, comforting end to a meal that started with comfort food.
- Lemon sorbet or a citrus tart — After a rich and savory main course, a bright, zingy, and light dessert feels incredibly refreshing and satisfying.
- Simple shortbread cookies — They’re buttery, not too sweet, and the perfect little something to nibble on with a cup of coffee or tea to finish the evening.
Top Mistakes to Avoid
- Mistake: Using potatoes that are sliced too thick. If your slices are more than 1/4-inch thick, they won’t cook through properly in the slow cooker’s gentle heat, leaving you with unpleasantly crunchy potatoes in the middle of your creamy dish.
- Mistake: Skipping the flour in the sauce. The flour is essential for thickening the cream and milk. Without it, you’ll end up with a thin, soupy liquid instead of a rich, velvety sauce that clings to the potatoes.
- Mistake: Lifting the lid to peek too often. I’ve messed this up before too, out of curiosity! Every time you lift the lid, a significant amount of heat and steam escapes, which can add 15-20 minutes to your total cooking time.
- Mistake: Not letting it rest before serving. It will be tempting to dive right in, but if you serve it immediately, the sauce will be very runny. Letting it sit for 15 minutes allows the starches to fully absorb the liquid and thicken everything up.
Expert Tips
- Tip: For a golden, broiled top without an oven. If you miss the crispy top from oven-baked scalloped potatoes, here’s a trick. Carefully transfer the entire cooked mixture to an oven-safe dish, sprinkle with extra cheese, and broil for 2-3 minutes until golden and bubbly. It’s a game-changer for texture lovers.
- Tip: Prevent browning on your potato slices. If you’re a slower slicer, place your cut potatoes in a large bowl of cold water with a splash of lemon juice or vinegar. This stops them from oxidizing and turning gray. Just be sure to drain and thoroughly pat them dry with kitchen towels before layering, or you’ll water down your sauce.
- Tip: Add a layer of flavor with mustard. For a little extra zing, whisk 1-2 tablespoons of Dijon mustard into your cream sauce. It adds a subtle tang that complements the ham and cheese wonderfully without being overpowering.
- Tip: Make it ahead for easy entertaining. You can assemble the entire dish in the crockpot insert the night before. Cover it tightly with plastic wrap and refrigerate. The next day, let it sit on the counter for 30 minutes to take the chill off before starting the slow cooker. You may need to add 20-30 minutes to the cooking time.
FAQs
Can I make this recipe without ham for a vegetarian version?
Absolutely! Just omit the ham. To make up for the lost flavor, you could add sautéed mushrooms, a layer of spinach, or even some caramelized onions. The cooking time will remain roughly the same. You might want to add a little extra salt to the sauce to compensate for the saltiness the ham usually provides.
My sauce is still a bit thin after cooking. What can I do?
Don’t worry, this can happen! The first step is to make sure you let it rest with the lid on for the full 15-20 minutes—this often thickens it up significantly. If it’s still too thin, mix one tablespoon of cornstarch with two tablespoons of cold milk or water to create a slurry. Stir this into the hot potatoes, put the lid back on, and cook on high for another 15-20 minutes until thickened.
Can I freeze the leftovers?
You can, but be aware that the texture of the potatoes and the creamy sauce may change upon thawing and reheating. They can become a bit grainy or watery. For the best quality, eat within 3-4 days, stored in an airtight container in the fridge. If you do freeze it, thaw overnight in the fridge and reheat gently in the oven or on the stovetop, stirring occasionally.
What’s the difference between scalloped and au gratin potatoes?
It’s a common question! Traditionally, scalloped potatoes are cooked in a cream sauce without cheese, while potatoes au gratin include cheese and are often topped with a breadcrumb layer. This recipe is a delicious hybrid—it has the creamy sauce of scalloped potatoes but includes plenty of cheese, blurring the lines in the tastiest way possible.
Can I use pre-shredded cheese from a bag?
You can, but I highly recommend shredding your own cheese from a block if you have the time. Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which can prevent it from melting as smoothly and can sometimes make the sauce a little grainy. A block of cheddar and Gruyère that you shred yourself will give you a much silkier, more luxurious sauce.
Crockpot Scalloped Potatoes And Ham
Make easy Crockpot Scalloped Potatoes and Ham for a creamy, comforting meal. Perfect for busy days or using leftover ham. Get the simple recipe now!
Ingredients
For the Main Ingredients
-
2.5 lbs russet potatoes (peeled and thinly sliced (about 1/8-inch thick))
-
1.5 lbs cooked ham (cut into ½-inch cubes)
-
1 medium yellow onion (finely chopped)
-
3 cloves garlic (minced)
-
2 cups shredded sharp cheddar cheese (divided)
-
1 cup shredded Gruyère cheese (or Swiss cheese)
-
2 cups heavy cream
-
1 cup whole milk
-
3 tbsp all-purpose flour
-
1 tsp dried thyme
-
0.5 tsp freshly grated nutmeg
-
1 tsp kosher salt (plus more to taste)
-
0.5 tsp black pepper
-
2 tbsp unsalted butter (for greasing the crockpot)
-
2 tbsp fresh parsley (chopped (for garnish))
Instructions
-
First, get your slow cooker ready. Grease the entire inside of your crockpot insert with the 2 tablespoons of softened butter. Now, in a large mixing bowl, whisk together the heavy cream, whole milk, flour, minced garlic, dried thyme, nutmeg, salt, and pepper until the flour is fully dissolved and no lumps remain. This is your creamy sauce base.01
-
Time for the fun part—layering! Arrange a single, slightly overlapping layer of your sliced potatoes on the bottom of the buttered crockpot. You’ll use about one-third of the potatoes. Next, scatter one-third of the cubed ham and one-third of the chopped onion evenly over the potato layer. Now, pour about one-third of your cream mixture over everything, letting it seep down into the layers. Finally, sprinkle a generous handful of the mixed cheddar and Gruyère cheeses over the top.02
-
Repeat this layering process two more times. So, another layer of potatoes, ham, onion, cream sauce, and cheese. Then a final layer of potatoes, ham, onion, and cream sauce. You should have a little cheese left—hold onto that for the very end. The trick is to be gentle but thorough with the sauce, making sure it gets into all the nooks and crannies. Don’t press down too hard; you want the layers to stay fluffy so the heat can circulate.03
-
Now, put the lid on! Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. I personally prefer the low and slow method for the creamiest, most tender potatoes, but the high setting works if you’re short on time. Do not open the lid during the first two hours of cooking—this lets the heat build up properly. You’ll know it’s done when the potatoes are easily pierced with a fork and the sauce is bubbly and thickened around the edges.04
-
For that beautiful, golden-brown finish, sprinkle the remaining cheese over the top during the last 20-30 minutes of cooking. Pop the lid back on and let it melt into a gorgeous, cheesy crust. Once the cooking time is up, turn off the crockpot and let it sit for about 15 minutes with the lid on. This resting time is crucial—it allows the sauce to thicken up a bit more and makes serving much easier. Garnish with fresh parsley right before serving for a pop of color and freshness.05
Not what you're looking for?
