Ham and Scalloped Potatoes in the Crock Pot Recipe
Creamy, cheesy, and packed with tender potatoes and savory ham, it’s my go-to for everything from weeknight dinners to holiday potlucks. And the best part? Your crock pot does all the work while you kick back and relax.
Servings: 8 servings
Calories: 304kcal
Equipment
- Crock-Pot or slow cooker
Ingredients
- 3 tablespoons unsalted butter
- ¼ yellow onion, finely diced
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound potatoes, washed and thinly sliced into ⅛ inch slices (about 3 medium baking potatoes)
- 1 ½ cups cooked cubed ham
- 1 cup grated sharp cheddar cheese
- 1 cup grated Monterey Jack Cheese
- chopped fresh parsley for garnish, optional
Instructions
- Melt butter in a skillet over medium-low heat, then cook onions until soft and golden. This step smells like heaven and sets the stage for the creamy sauce. Stir in the flour, toast it for a couple of minutes, and whisk in the milk. Cook for another minute or so until the sauce thickens. Add salt and pepper.
- This is where the magic happens. Spray your crock pot with nonstick spray, then add half the potatoes, ham, and cheese. Pour over half the sauce, and repeat with the rest. It’s like making a cheesy, potato-y ham lasagna—what’s not to love?
- Cover the crock pot with a double layer of paper towels (this prevents moisture from dripping back on the scalloped potatoes and keeps them from getting watery), slap the lid on, and let it cook.
- The sweet spot for potatoes sliced ⅛ inch thick is three to four hours on high. However, all crock pots and slow cookers cook differently, and potatoes that are thicker or thinner than ⅛ inch may take more or less time.
- Be sure to test your potatoes with a fork before digging in. The fork should slide through the potato slices easily.
Notes
Even slices: Uniform potato slices ensure even cooking. A mandoline slicer is your best friend here. I like and use a small handheld mandoline set to slice my potatoes an eighth of an inch thick.
Cheese: While many recipes recommend skipping pre-shredded cheese and using hand-grated cheese instead, I have found that pre-shredded cheese works fine in this recipe.
Sauce coverage: Ensure the sauce coats all the potatoes, making every bite creamy and delicious.
Slow cooker (low) variation
Prefer to cook this on low? You can easily adapt this recipe for a longer, slower cook time. 👉 Cook on LOW for 7–8 hours, or until the potatoes are fork-tender. If needed, add up to 1 additional hour depending on your slow cooker. Tips for best results:- Slice the potatoes about ⅛-inch thick so they cook evenly.
- If your sauce seems a little thin at the end (less evaporation on low), remove the lid for the last 30–45 minutes to help it thicken.
- Avoid overcooking—once the potatoes are tender, turn the slow cooker to warm to prevent them from getting too soft. * I’ve tested this both ways, and low works beautifully if you have the time.”
Nutrition
Calories: 304kcal | Carbohydrates: 16g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 661mg | Potassium: 438mg | Fiber: 1g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 11mg | Calcium: 292mg | Iron: 1mg
