When comfort food calls, this Slow Cooker Ham and Potato Casserole answers with a warm, hearty embrace. This set-it-and-forget-it dish transforms simple ingredients into a creamy, satisfying meal that’s perfect for busy weeknights or lazy weekends.
Drawing inspiration from classic scalloped potatoes but with added protein, this casserole combines tender potato slices with savory ham in a rich, cheesy sauce that develops deep flavor during the slow cooking process.
Why You’ll Love This
- Minimal prep time – just slice, layer, and let the slow cooker do the work
- Budget-friendly way to use up leftover ham
- Make-ahead friendly and perfect for meal prep
- Creamy, comforting texture that the whole family will enjoy
- One-pot meal means easier cleanup
Ingredients
- 6 cups potatoes peeled and sliced
- 2 cups diced ham
- 1 small onion diced
- 2 cups shredded cheddar cheese divided
- 1 can 10.5 ounces cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons butter
- Parsley for garnish
Instructions
- Spray a 6-quart slow cooker with cooking spray.
- Layer half the potatoes, half the ham, and half the onion in the crock.
- Sprinkle one cup of cheese over the layer.
- In a medium bowl, whisk together the soup, sour cream, milk, and seasonings.
- Pour half the sauce over the cheese layer.
- Repeat with the remaining ingredients.
- Top with butter pieces and the last cup of cheese.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
- Let rest 10 minutes before serving. Garnish with parsley if desired.
Tips & Variations
- Use a mandoline for uniformly thin potato slices that cook evenly
- Swap cream of mushroom for cream of chicken or celery soup
- Add frozen peas or corn in the last hour of cooking for extra vegetables
- For extra richness, use half-and-half instead of milk
- Crisp the top under the broiler for 2-3 minutes before serving if desired
Serving Suggestions
Serve this hearty casserole with a crisp green salad or steamed broccoli to balance the richness. A slice of crusty bread makes an excellent accompaniment for soaking up the creamy sauce.
Notes
- Leftovers keep well refrigerated for up to 3 days
- Potatoes should be tender when pierced with a fork
- Allow to rest for 10-15 minutes before serving to set up slightly
FAQs
- Can I use russet potatoes? Yes, any potato variety works well, but waxy potatoes hold their shape better during slow cooking.
- Can I make this ahead? Yes, assemble everything the night before, refrigerate, and start cooking in the morning.
- Is this freezer-friendly? While it will freeze, the texture of the potatoes may change slightly upon thawing.
- Can I use pre-cooked ham? Absolutely! This is perfect for using leftover holiday ham or ham steaks from the grocery store.
Servings4
Prep15 min
Cook360 min
Calories402 kcal
Ingredients
- 6 cups potatoes peeled and sliced
- 2 cups diced ham
- 1 small onion diced
- 2 cups shredded cheddar cheese divided
- 1 can 10.5 ounces cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons butter
- Parsley for garnish
Steps
- Spray a 6-quart slow cooker with cooking spray.
- Layer half the potatoes, half the ham, and half the onion in the crock.
- Sprinkle one cup of cheese over the layer.
- In a medium bowl, whisk together the soup, sour cream, milk, and seasonings.
- Pour half the sauce over the cheese layer.
- Repeat with the remaining ingredients.
- Top with butter pieces and the last cup of cheese.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
- Let rest 10 minutes before serving. Garnish with parsley if desired.
Nutrition (per serving)
- Calories: 402 kcal
Notes
- Leftovers keep well refrigerated for up to 3 days
- Potatoes should be tender when pierced with a fork
- Allow to rest for 10-15 minutes before serving to set up slightly
