Tender Crockpot Scalloped Potatoes and Ham

I didn’t grow up eating scalloped potatoes. My mom was more of a “baked potato with butter” kind of person, and honestly, I get it—there’s less to mess up. But when I married into a family that expected creamy, cheesy scalloped potatoes at every holiday dinner, I had to figure it out fast.

The problem? Standing at the stove, stirring a sauce and watching potatoes in the oven is not my idea of a relaxing Sunday. That’s when I discovered you can throw the whole thing in a crockpot. Yes, really. The slow cooker does all the work while you’re doing literally anything else. The potatoes come out tender, the sauce gets thick and creamy, and when you add ham and cheese? It’s a complete meal that tastes like you spent hours in the kitchen.

What Kind of Potatoes Should I Use?

Yukon gold potatoes are my go-to for scalloped potatoes because they hold their shape well during the long crockpot cooking time while still getting nice and tender. If you can’t find Yukon golds, russet potatoes will work too, though they tend to break down a bit more and create a creamier, less structured dish. Red potatoes are another solid option if that’s what you have on hand – they’ll stay firmer and give you more distinct potato slices in the final dish. Whatever variety you choose, try to pick potatoes that are similar in size so they cook evenly, and aim for medium-sized ones that are easy to slice into uniform rounds.

Options for Substitutions

This crockpot dish is pretty forgiving when it comes to swaps:

• Yukon gold potatoes: Russet potatoes work great here too, though they’ll break down a bit more and create a creamier texture. Red potatoes will hold their shape better if you prefer firmer slices.
• Ham: Leftover cooked chicken, turkey, or even crispy bacon pieces make good substitutes. You could also leave out the meat entirely for a vegetarian version.
• Cheddar cheese: Try Gruyere for a fancier take, or use Monterey Jack, Colby, or a cheese blend. Whatever melts well will work fine.
• Heavy cream: Half-and-half or whole milk can replace the cream if you want something lighter. The sauce will be thinner, so you might want to add an extra tablespoon of flour to help thicken it up.
• Chicken broth: Vegetable broth works just as well, or you can use milk for an even creamier dish.
• Butter: Olive oil can work in place of butter, though you’ll lose some of that rich, buttery flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot scalloped potatoes is slicing the potatoes unevenly or too thick, which leads to some pieces being mushy while others stay crunchy – aim for consistent 1/8-inch slices using a mandoline or sharp knife for the best results.

Another common error is adding too much liquid or not making the sauce thick enough before layering, so make sure your cream mixture has thickened properly on the stovetop and coats the back of a spoon.

Resist the urge to lift the lid and check on your potatoes during cooking, as each peek releases heat and can add 15-20 minutes to your cooking time, plus opening it too often can cause the top layer to dry out.

For extra insurance against watery potatoes, pat your potato slices dry with a paper towel after slicing, and if your crockpot runs hot, start checking for doneness around the 3.5-hour mark to avoid overcooking.

What to Serve With Scalloped Potatoes and Ham?

Since scalloped potatoes and ham is already a pretty hearty meal on its own, I like to keep the sides simple and fresh. A crisp green salad with a light vinaigrette is perfect for cutting through all that creamy, cheesy goodness, or you could go with some roasted green beans or steamed broccoli. If you want to add a little something extra to the table, dinner rolls or biscuits are great for soaking up the sauce, and they make the meal feel even more comforting. Some people also like to serve this with a side of applesauce or cranberry sauce for a sweet contrast to the savory flavors.

Storage Instructions

Store: Leftover scalloped potatoes and ham keep really well in the fridge. Transfer them to an airtight container and they’ll stay good for up to 4 days. The flavors actually get even better the next day once everything has had time to meld together!

Freeze: You can freeze this dish, though the texture of the potatoes might change slightly and become a bit softer. Let it cool completely, then store in a freezer-safe container for up to 2 months. It’s great to have on hand for busy weeknights when you need a comforting meal.

Reheat: Warm up individual portions in the microwave for 2-3 minutes, stirring halfway through. For larger portions, cover with foil and reheat in a 350°F oven for about 20-25 minutes until heated through. Add a splash of cream or milk if it seems a bit dry after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3350-3700
• Protein: 115-130 g
• Fat: 185-205 g
• Carbohydrates: 270-300 g

Ingredients

For the cream sauce:

• 4 tablespoons butter (I like Kerrygold unsalted butter for this)
• 1 small onion
• 4 garlic cloves (freshly minced for best flavor)
• 1/3 cup flour (I always use King Arthur all-purpose flour)
• 1 cup chicken broth
• 1 cup cream
• 1 tsp oregano
• 1/2 tsp paprika
• 1 tsp salt
• 1 tsp pepper

For the assembly:

• 3 lb yukon gold potatoes (sliced into 1/8-inch thick rounds)
• 8 oz ham (diced into 1/2-inch cubes)
• 2.5 cups cheddar cheese (shredded from a block for better melting)

For the garnish:

• fresh parsley

Step 1: Prepare Mise en Place and Potatoes

• 3 lb yukon gold potatoes
• 4 garlic cloves, minced
• 1 small onion, diced
• 8 oz ham, diced
• 2.5 cups cheddar cheese, shredded

Peel the yukon gold potatoes and slice them into 1/8-inch thick rounds—a mandoline slicer works beautifully here and keeps all slices uniform for even cooking.

Mince the garlic cloves fresh (I always do this just before cooking since pre-minced garlic loses its punch), dice the onion into small pieces, and dice the ham into 1/2-inch cubes.

Shred the cheddar cheese from a block rather than using pre-shredded, as it melts far more smoothly without the anti-caking agents.

Have all ingredients measured and ready before you begin cooking.

Step 2: Build the Creamy Sauce Base

• 4 tablespoons butter
• 1 small onion, diced
• 4 garlic cloves, minced
• 1/3 cup flour
• 1 cup chicken broth
• 1 cup cream
• 1 tsp oregano
• 1/2 tsp paprika
• 1 tsp salt
• 1 tsp pepper

Melt the butter in a medium saucepan over medium heat, then add the diced onion and cook for 2-3 minutes until softened and fragrant.

Add the minced garlic and cook for another 30 seconds until aromatic.

Sprinkle the flour over the mixture and stir constantly for 2 minutes to create a roux—this cooks out the raw flour taste and helps thicken the final sauce.

Gradually whisk in the chicken broth and cream, stirring continuously to avoid lumps, then add the oregano, paprika, salt, and pepper.

Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.

Step 3: Layer and Cook in Slow Cooker

• sliced potatoes from Step 1
• creamy sauce from Step 2
• diced ham from Step 1
• shredded cheese from Step 1

Grease the slow cooker lightly.

Begin layering by placing about 1/3 of the sliced potatoes on the bottom, then pour about 1/3 of the creamy sauce from Step 2 over them.

Sprinkle with 1/3 of the diced ham and about 3/4 cup of the shredded cheese.

Repeat this layering two more times, ending with a final layer of potatoes, then sauce, ham, and cheese on top.

The key is distributing ingredients evenly so every bite has potatoes, ham, sauce, and cheese.

Cover and cook on low for 4-5 hours until the potatoes are fork-tender but not falling apart—I like to check them at the 4-hour mark since crockpots vary in temperature.

Step 4: Finish and Serve

• fresh parsley

Once the potatoes are tender and the cheese is melted and bubbly, turn off the slow cooker and let the dish rest for 5 minutes—this helps it set slightly and makes serving cleaner.

Garnish generously with fresh parsley and serve directly from the slow cooker or transfer to a serving dish.

Tender Crockpot Scalloped Potatoes and Ham

Delicious Tender Crockpot Scalloped Potatoes and Ham recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 4 hours hrs 55 minutes mins

Servings 6 servings

Calories 3525 kcal

Ingredients

  

For the cream sauce::

• 4 tablespoons butter (I like Kerrygold unsalted butter for this)
• 1 small onion
• 4 garlic cloves (freshly minced for best flavor)
• 1/3 cup flour (I always use King Arthur all-purpose flour)
• 1 cup chicken broth
• 1 cup cream
• 1 tsp oregano
• 1/2 tsp paprika
• 1 tsp salt
• 1 tsp pepper

For the assembly::

• 3 lb yukon gold potatoes (sliced into 1/8-inch thick rounds)
• 8 oz ham (diced into 1/2-inch cubes)
• 2.5 cups cheddar cheese (shredded from a block for better melting)

For the garnish::

• fresh parsley

Instructions

 

• Peel the yukon gold potatoes and slice them into 1/8-inch thick rounds—a mandoline slicer works beautifully here and keeps all slices uniform for even cooking. Mince the garlic cloves fresh (I always do this just before cooking since pre-minced garlic loses its punch), dice the onion into small pieces, and dice the ham into 1/2-inch cubes. Shred the cheddar cheese from a block rather than using pre-shredded, as it melts far more smoothly without the anti-caking agents. Have all ingredients measured and ready before you begin cooking.
• Melt the butter in a medium saucepan over medium heat, then add the diced onion and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds until aromatic. Sprinkle the flour over the mixture and stir constantly for 2 minutes to create a roux—this cooks out the raw flour taste and helps thicken the final sauce. Gradually whisk in the chicken broth and cream, stirring continuously to avoid lumps, then add the oregano, paprika, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
• Grease the slow cooker lightly. Begin layering by placing about 1/3 of the sliced potatoes on the bottom, then pour about 1/3 of the creamy sauce from Step 2 over them. Sprinkle with 1/3 of the diced ham and about 3/4 cup of the shredded cheese. Repeat this layering two more times, ending with a final layer of potatoes, then sauce, ham, and cheese on top. The key is distributing ingredients evenly so every bite has potatoes, ham, sauce, and cheese. Cover and cook on low for 4-5 hours until the potatoes are fork-tender but not falling apart—I like to check them at the 4-hour mark since crockpots vary in temperature.
• Once the potatoes are tender and the cheese is melted and bubbly, turn off the slow cooker and let the dish rest for 5 minutes—this helps it set slightly and makes serving cleaner. Garnish generously with fresh parsley and serve directly from the slow cooker or transfer to a serving dish.