The Ultimate Crock Pot Scalloped Potatoes and Ham: Comfort Food Perfected

For generations, the humble casserole has been the cornerstone of home-cooked comfort, a dish that whispers of family gatherings, satisfied sighs, and the simple joy of a meal made with care. Yet, in our busy modern lives, achieving that deep, slow-cooked flavor often feels out of reach. Enter the hero of the contemporary kitchen: the slow cooker. This recipe for Crock Pot Scalloped Potatoes and Ham is a revelation, transforming a classic oven-baked dish into a hands-off, foolproof masterpiece. It delivers all the rich, creamy, cheesy decadence you crave—tender layers of potato, savory bites of ham, and a luxuriously silky sauce—without requiring you to babysit the oven. It’s the perfect solution for Sunday supper, holiday leftovers, or any day that demands a warm, nourishing hug on a plate. Let’s dive into how this simple appliance can create a dish so profoundly delicious, it might just become your new family tradition.

The magic of this recipe lies in its beautiful synergy of technique and ingredients. Unlike traditional scalloped potatoes, which can risk a curdled sauce or uneven cooking, the gentle, consistent heat of the crock pot works its wonders slowly and evenly. It coaxes the starch from the potatoes themselves to thicken the cream into a velvety cloak, while the ham lends its smoky, salty depth to every layer. The result is a cohesive, luxurious casserole where each component melds into the next, creating a harmony of textures and flavors that is greater than the sum of its parts. It’s a testament to the fact that the most comforting food doesn’t need to be complicated; it just needs time and the right method.

Ingredients

For this recipe, quality ingredients make a significant difference. The potatoes and cheese are the stars, so choose them wisely.

• 3 pounds Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
• 1 ½ cups cooked ham, diced into ½-inch cubes
• 1 medium yellow onion, finely diced
• 3 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Gruyère cheese (can substitute with more cheddar)
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon ground nutmeg
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt (adjust based on ham saltiness)
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, cubed
• Fresh chives or parsley, chopped for garnish

Ingredient Insights: Yukon Gold potatoes are ideal for their buttery flavor and ability to hold shape while becoming tender. Pre-shredded cheese contains anti-caking agents that can hinder melting; for the silkiest sauce, shred your own from a block. The combination of heavy cream and whole milk provides richness without being overly heavy. The hint of nutmeg is a classic French touch that elevates cream sauces wonderfully.

Instructions

1. Prepare the Slow Cooker: Grease the interior of a 6-quart or larger slow cooker generously with butter or non-stick spray. This crucial step prevents sticking and makes serving and clean-up a breeze.
2. Create the Cream Mixture: In a large mixing bowl or large measuring cup, whisk together the heavy cream, whole milk, minced garlic, flour, dried thyme, smoked paprika, nutmeg, black pepper, and salt. Whisk vigorously until the flour is fully dissolved and no lumps remain. This mixture is the foundation of your sauce.
3. Layer the Casserole: Arrange one-third of the thinly sliced potatoes in an even layer on the bottom of the prepared slow cooker. Sprinkle one-third of the diced onion and one-third of the diced ham evenly over the potatoes. Pour one-third of the cream mixture over this layer, allowing it to seep down. Sprinkle with 1 cup of the shredded cheddar cheese.
4. Repeat the Layers: Create a second identical layer: another third of the potatoes, onions, ham, cream mixture, and another cup of cheddar cheese. For the final layer, add the last of the potatoes, onions, ham, and pour the remaining cream mixture over the top, ensuring it settles throughout.
5. Add the Final Cheeses: In a small bowl, combine the remaining 1 cup of cheddar cheese with the shredded Gruyère. Sprinkle this cheese blend evenly over the very top of the casserole. Dot the entire surface with the cubed butter, which will help the top brown and add flavor.
6. Slow Cook: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The casserole is done when the potatoes are fork-tender and the sauce is bubbly and thickened around the edges. Avoid lifting the lid frequently, as this releases heat and significantly increases cooking time.
7. Brown the Top (Optional but Recommended): For a traditional golden-brown top, carefully remove the crockery insert from the slow cooker base (if removable). Sprinkle the grated Parmesan cheese evenly over the top. Place the insert under a preheated broiler for 3-5 minutes, watching closely, until the cheese is golden and speckled. Alternatively, you can let the casserole cook uncovered on HIGH for the last 30 minutes to encourage browning, though the broiler method is more effective.
8. Rest and Serve: Let the casserole rest, uncovered, for 15-20 minutes before serving. This allows the sauce to thicken further and makes serving cleaner. Garnish generously with freshly chopped chives or parsley.

Tips for Slow Cooker Success

• Slice Consistency is Key: Use a mandoline slicer, food processor slicing disk, or a very sharp knife to ensure your potatoes are uniformly thin (about 1/8-inch). This guarantees even cooking.
• Don’t Skip the Flour: The flour is essential for stabilizing the cream sauce and preventing separation during the long cooking process.
• The Power of Patience: The resting period is non-negotiable. It transforms the casserole from soupy to perfectly scoopable.
• Ham Guidance: This is the perfect use for leftover holiday ham. You can also purchase a thick ham steak from the grocery store and dice it. Taste your ham before adding salt to the cream mixture, as some hams are quite salty.
• Make it Ahead: You can assemble the entire casserole (without cooking) in the greased slow cooker insert up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to cook, let it sit on the counter for 30 minutes before placing it in the slow cooker base, then proceed as directed, adding maybe 30 extra minutes to the cooking time.

Creative Variations

This recipe is a fantastic canvas for personalization.

• Vegetarian Delight: Omit the ham and add layers of sautéed mushrooms, spinach, or artichoke hearts.
• Potato Swap: Try using a mix of Yukon Gold and sweet potatoes for a colorful, vitamin-rich twist.
• Cheese Exploration: Swap Gruyère for Fontina, Gouda, or a spicy Pepper Jack for a different flavor profile.
• Herb Refresh: Substitute dried thyme with an herbes de Provence blend or rosemary.

Serving Suggestions & Cultural Context

Scalloped potatoes, in their various forms, have roots in European peasant cooking, where extending precious ingredients like milk and potatoes into a filling meal was essential. The American addition of cheese and ham transformed it into a beloved potluck and holiday staple. This crock pot version is its modern, convenient evolution.

Serve this hearty dish as a standalone comfort meal with a simple side salad of bitter greens (like arugula) with a bright vinaigrette to cut the richness. It also makes a phenomenal side dish for a holiday spread alongside a glazed ham, roast chicken, or prime rib. For a casual gathering, serve it straight from the slow cooker insert with a basket of crusty bread for sopping up every last bit of the creamy sauce.

Leftovers reheat beautifully in the microwave or a covered dish in the oven, often tasting even better the next day as the flavors continue to meld. This Crock Pot Scalloped Potatoes and Ham isn’t just a recipe; it’s a promise of creamy, savory, effortless comfort that waits for you, making any day feel a little more special.

Crock Pot Scalloped Potatoes and Ham

The ultimate hands-off comfort food. Tender potatoes and savory ham cook low and slow in a rich, creamy, cheesy sauce for a foolproof casserole.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 580

Ingredients

  

Casserole Layers

• 3 pounds Yukon Gold potatoes peeled and thinly sliced (1/8-inch)
• 1.5 cups cooked ham diced into 1/2-inch cubes
• 1 medium yellow onion finely diced
• 3 cups shredded sharp cheddar cheese divided
• 1 cup shredded Gruyère cheese can sub with more cheddar
• 0.5 cup grated Parmesan cheese for optional topping
• 2 tbsp unsalted butter cubed, plus more for greasing

Cream Sauce

• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic minced
• 3 tbsp all-purpose flour
• 2 tsp dried thyme
• 1 tsp smoked paprika
• 0.5 tsp ground nutmeg
• 0.5 tsp black pepper
• 1 tsp salt adjust for ham saltiness

Garnish

• 2 tbsp fresh chives or parsley chopped

Equipment

• 6-Quart or Larger Slow Cooker
• Mandoline or sharp knife
• Mixing bowls
• Whisk
• Cheese Grater

Method

 

1. Grease the interior of a 6-quart or larger slow cooker generously with butter or non-stick spray.
2. In a large bowl, whisk together heavy cream, milk, garlic, flour, thyme, paprika, nutmeg, pepper, and salt until smooth and no flour lumps remain.
3. Layer 1/3 of the potatoes, 1/3 of the onion, and 1/3 of the ham in the slow cooker. Pour 1/3 of the cream mixture over top. Sprinkle with 1 cup of cheddar cheese.
4. Repeat layers twice more: potatoes, onion, ham, cream mixture, cheddar cheese (for second layer only).
5. For the final top layer, after adding the last of the cream mixture, combine the remaining 1 cup cheddar with the Gruyère cheese. Sprinkle evenly over the casserole. Dot the top with cubed butter.
6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are tender and sauce is bubbly. Avoid lifting the lid.
7. Optional browning: Sprinkle with Parmesan cheese and broil for 3-5 minutes until golden, or let cook uncovered on HIGH for last 30 minutes.
8. Let the casserole rest, uncovered, for 15-20 minutes to thicken. Garnish with fresh chives before serving.

Notes

For best results, slice potatoes uniformly thin (use a mandoline). Shred cheese from a block for smoother melting. Resting time is crucial for proper thickness. Leftovers reheat well.