This slow cooker scalloped potatoes and ham is the kind of warm, creamy meal that feels like it came right out of a Midwestern church potluck. It uses an easy pantry trick — canned cream of mushroom soup — poured over thin potato slices, then cooked slow with ham and a few simple spices.
The dish is a lot like Amish-style scalloped potatoes: plain ingredients, an easy method, and a thick, hearty texture without hard steps like making a roux or baking the potatoes first. It’s the kind of food people quietly hope you bring to a party. It’s also easy enough to make on a busy weeknight when you want something warm and familiar.
Serve these scalloped potatoes and ham right from the slow cooker with something fresh and light on the side. A simple green salad with tangy dressing, steamed green beans, or roasted carrots all go great with the creamy potatoes. Warm dinner rolls or crusty bread are perfect for scooping up the extra sauce.
For a bigger meal, add a light fruit salad or fresh apple slices to balance out the richness. Leftovers reheat nicely too, so this dish also works well as a hearty side with roasted chicken or a pan-seared pork chop the next day.
Creamy, cheesy-tasting scalloped potatoes layered with tender ham and slow cooked until soft and bubbly. This easy 5-ingredient recipe uses simple pantry staples for a rich, comforting meal with almost no prep work. Perfect for potlucks, family dinners, or lazy weeknights when you want something warm and filling.
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced (about ⅛–¼ inch thick)
- 2 cups diced cooked ham (about 8 oz)
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup whole milk (or 2% milk)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 tbsp unsalted butter or cooking spray (to grease the slow cooker, optional)
Scalloped Potatoes and Ham: Instructions
- Grease the inside of a large slow cooker with butter or nonstick cooking spray so the food does not stick. This stops the food from sticking and makes cleanup easier later.
- Peel the potatoes and cut them into thin, even rounds, about ⅛–¼ inch thick. Try to slice them the same size so they all cook at the same speed. A sharp knife or a mandoline slicer works best for this.
- In a medium bowl, whisk together the cream of mushroom soup, milk, salt, and pepper. Keep whisking until the mix is smooth with no lumps. This creamy sauce is what makes the potatoes and ham so rich and tasty.
- Spread half of the sliced potatoes in an even layer at the bottom of the slow cooker.
- Scatter half of the diced ham evenly over the potato layer.
- Repeat the layers: add the rest of the potatoes on top, then the rest of the ham. Keep the layers as even as possible so the sauce can soak through nicely.
- Slowly pour the creamy soup mixture over the top of the potatoes and ham. Try to cover as much of the surface as you can.
- Gently tap the slow cooker on the counter, or press down lightly with the back of a spoon. This helps the sauce sink down between the potato slices.
- Put the lid on the slow cooker. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The potatoes are ready when a fork slides through them easily and the sauce is bubbly and thick around the edges.
- Once the potatoes are done, switch the slow cooker to WARM. Let the dish rest with the lid on for about 10 to 15 minutes. This short rest lets the sauce thicken a little more, making it easier to scoop out neat servings.
- Give it a taste, and add a little more salt or pepper if you think it needs it.
- Serve the scalloped potatoes and ham hot, straight from the slow cooker.