Slow Cooker Ham and Scalloped Potatoes Recipe
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Prep Time
15 mins
-
Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6
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Calories
628 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Ham and Scalloped Potatoes Recipe
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Discover the easiest way to make creamy, comforting scalloped potatoes with ham using your slow cooker.
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Ingredients
- 3 pounds potatoes sliced
- 1 small onion sliced
- 1 pound ham diced
- 2 cups cheddar cheese shredded
- 1 can cheddar cheese soup 10.5 ounce
- ½ cup heavy cream
- salt and pepper to taste
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Instructions
- Spray the inside of your crock pot with cooking spray. Or use a slow cooker liner.
- Slice the potatoes to an even ¼ inch thickness. A mandoline works well for this. Peeling the potatoes is optional.
- Layer 1/3 of the sliced potatoes in your slow cooker. Add half the onion, half the ham, and 1/3 of the cheese. Sprinkle it with salt and pepper.
- Repeat with another layer of 1/3 of the potatoes, topped with the rest of the onion, ham, and ⅓ of the cheese. Sprinkle with salt and pepper.
- Top with a final layer of sliced potatoes.
- In a small bowl, whisk the soup and heavy cream together.
- Pour the soup mixture over the potatoes.
- Sprinkle it with the remaining cheese.
- Cover and cook for 6 hours on low.
Notes
- Use starchy potatoes like Russet or Yukon Gold - they hold up beautifully during the long cooking time.
- Peeling the potatoes is traditional for this dish, but you can skip it if you prefer. The potato skin contains many nutrients.
- This recipe works best as written for a 6-quart slow cooker. If you need to feed more people, I'd recommend making two batches rather than trying to double it in one pot.
- Slice potatoes to an even thickness (about ¼ inch) to ensure they cook evenly
- I've experimented with different cheeses over the years, and while sharp cheddar is my go-to, you can definitely use something different. Try mixing cheeses - half cheddar and half Gruyere makes a vibrant sauce
- I don’t like to cook this on high since it includes heavy cream, which can curdle in the slow cooker. Stick with the low setting for the best results.
- Use starchy potatoes like Russet or Yukon Gold - they hold up beautifully during the long cooking time.
- Peeling the potatoes is traditional for this dish, but you can skip it if you prefer. The potato skin contains many nutrients.
- This recipe works best as written for a 6-quart slow cooker. If you need to feed more people, I'd recommend making two batches rather than trying to double it in one pot.
- Slice potatoes to an even thickness (about ¼ inch) to ensure they cook evenly
- I've experimented with different cheeses over the years, and while sharp cheddar is my go-to, you can definitely use something different. Try mixing cheeses - half cheddar and half Gruyere makes a vibrant sauce
- I don’t like to cook this on high since it includes heavy cream, which can curdle in the slow cooker. Stick with the low setting for the best results.
Nutrition Information
Show Details
Calories
628kcal
(31%)
Carbohydrates
47g
(16%)
Protein
31g
(62%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Cholesterol
109mg
(36%)
Sodium
1429mg
(60%)
Potassium
1475mg
(42%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
878IU
(18%)
Vitamin C
46mg
(51%)
Calcium
332mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 109mg | 36% |
| Sodium | 1429mg | 60% |
| Potassium | 1475mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 46mg | 51% |
| Calcium | 332mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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