You know what makes my holiday season complete? A big pan of Christmas scalloped potatoes bubbling away in my slow cooker while I'm wrapping presents or binge-watching Hallmark movies with Emily. There's something magical about walking into a kitchen that smells like creamy potatoes and ham!
I started making this recipe three years ago when I had way too much leftover ham from Easter (who am I kidding, it happens every holiday!). My daughter Emily looked at the ham sitting in the fridge and said, "Mom, not ham sandwiches again!" So I got creative and threw together this slow cooker version of scalloped potatoes with ham. Best decision ever!
This slow cooker scalloped potatoes and ham recipe has become my go-to whenever I need to feed a crowd without spending hours in the kitchen. If you're looking for more easy slow cooker comfort food, you'll want to check out my crockpot pierogi casserole with kielbasa too!
Jump to:
- Why You'll Love These Christmas Scalloped Potatoes
- Ingredients For Slow Cooker Scalloped Potatoes With Ham
- How To Make Christmas Scalloped Potatoes In Your Slow Cooker
- Storage And Reheating Your Scalloped Potatoes
- Tips And Variations For The Best Scalloped Potatoes
- Frequently Asked Questions About Christmas Scalloped Potatoes
- Recipes You May Like
- Making Memories With Slow Cooker Scalloped Potatoes
- Slow Cooker Scalloped Potatoes and Ham
Why You'll Love These Christmas Scalloped Potatoes
- Super hands-off cooking - Your slow cooker does all the work while you tackle your to-do list or actually relax (imagine that!)
- Perfect for leftover ham - This recipe turns that mountain of holiday ham into something everyone will actually get excited about eating
- Creamy and comforting - Think tender potato slices swimming in a rich, cheesy sauce that'll make you want seconds
- Great for feeding a crowd - One slow cooker batch easily serves 8 people, making it perfect for family gatherings
- Budget-friendly meal - Uses simple ingredients you probably already have in your pantry
- Make-ahead friendly - Assemble everything the night before and just turn on your crockpot when you're ready
Ingredients For Slow Cooker Scalloped Potatoes With Ham
Here's what you'll need to make these crockpot scalloped potatoes with ham:
the Potato Layers:
- 6-7 medium Russet or Yukon Gold potatoes (about 3 pounds), thinly sliced
- 2 cups diced cooked ham (leftover holiday ham works great!)
- 1 medium onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
For the Creamy Sauce:
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (go easy since ham is already salty!)
- ¼ teaspoon paprika (optional, but adds nice color)
For Topping:
- ½ cup shredded cheddar cheese
- Fresh parsley for garnish (makes it look fancy!)
How To Make Christmas Scalloped Potatoes In Your Slow Cooker
Making these scalloped potatoes and ham in the slow cooker is honestly easier than you think. I promise you don't need any fancy cooking skills!
Prep Your Ingredients:
- Spray your slow cooker with cooking spray or grease it with butter. Trust me on this one – cleanup will be so much easier!
- Slice your potatoes about ¼ inch thick. I use a mandoline slicer (carefully!) but a sharp knife works fine too. You don't need to peel them unless you really want to – I leave the skins on because I'm lazy and they add texture.
- Mix your creamy sauce in a medium bowl. Combine the cream of mushroom soup, sour cream, milk, garlic powder, pepper, salt, and paprika. Whisk it until everything's smooth and well combined.
Layer Everything:
- Start with a thin layer of sauce on the bottom of your slow cooker. This prevents the potatoes from sticking (learned that the hard way during my first attempt).
- Add your first potato layer – about ⅓ of your sliced potatoes, slightly overlapping them.
- Sprinkle on some ham and onion slices, then add about ½ cup of the shredded cheese.
- Pour about ⅓ of the sauce over everything, making sure it gets into all the nooks and crannies.
- Repeat the layers two more times: potatoes, ham, onions, cheese, sauce. You're basically making a delicious potato lasagna!
- Top with remaining cheese but save this for later – you'll add it during the last 30 minutes of cooking.
Cook To Perfection:
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The potatoes should be fork-tender when they're done.
- Add that final cheese layer about 30 minutes before you're ready to serve. Cover again and let it get all melty and gorgeous.
- Let it rest for 10-15 minutes after turning off the slow cooker. This helps the sauce thicken up nicely. (I know waiting is hard, but it's worth it!)
- Garnish with fresh parsley and serve hot. Watch everyone go back for seconds!
Storage And Reheating Your Scalloped Potatoes
Got leftovers? (That's rare in my house, but it happens!)
Storing: Let the potatoes cool completely, then transfer to an airtight container. They'll keep in the fridge for 3-4 days. I don't recommend freezing these – the potatoes get weird and grainy when you thaw them. Just trust me on this one!
Reheating: Pop a portion in the microwave for 2-3 minutes, stirring halfway through. Or reheat in a 350°F oven for about 20 minutes covered with foil. Add a splash of milk if they seem a bit dry.
Honestly? These Christmas scalloped potatoes taste even better the next day once all the flavors have had time to hang out together. Emily will literally eat them cold straight from the fridge (teenage girls are weird, y'all).
Tips And Variations For The Best Scalloped Potatoes
Want to make these even better? Here are some tricks I've learned:
- Use a mandoline slicer for perfectly even potato slices. Consistent thickness means everything cooks at the same rate!
- Don't skip the resting time after cooking. Those extra 10-15 minutes let the sauce thicken up properly.
- Mix up your cheese – I sometimes use a combo of cheddar and gruyere for extra fancy flavor.
- Add veggies like frozen peas or chopped broccoli in the last hour of cooking for a one-pot meal.
- Make it lighter by using Greek yogurt instead of sour cream and reduced-fat cheese (but where's the fun in that?).
- Spice it up with a pinch of cayenne pepper or some diced jalapeños if your family likes heat.
- Try different meats – leftover turkey, cooked bacon, or even rotisserie chicken work great here.
Can you tell I've made this recipe about a million times? It's become one of those dishes I can basically make with my eyes closed now!
Frequently Asked Questions About Christmas Scalloped Potatoes
Yes! Assemble the dish the night before, refrigerate, then cook as directed. Add 30 minutes to cooking time if starting cold.
Russet or Yukon Gold potatoes work best as they hold their shape and create a creamy texture when slow-cooked.
Freezing isn't recommended as the potatoes become grainy and watery when thawed. Best enjoyed within 3-4 days refrigerated.
Ensure potatoes are fully covered with liquid, avoid opening the lid frequently, and stir gently halfway through if needed.
Recipes You May Like
If these Christmas scalloped potatoes hit the spot, you'll probably love these other comfort food favorites too:
- Hash Brown Casserole – Another potato dish that's perfect for feeding a crowd and tastes amazing with ham!
- Slow Cooker Round Steak and Gravy – If you love easy slow cooker meals like I do, this one's a winner for busy weeknights.
- Loaded Hash Browns – Because you can never have too many potato recipes, right?
Making Memories With Slow Cooker Scalloped Potatoes
So there you have it – my go-to recipe for slow cooker scalloped potatoes and ham that'll save your sanity during the busy holiday season (or any time you have leftover ham taking up fridge space!). This dish is all about comfort, convenience, and using up what you already have.
The best part? Your slow cooker does most of the work while you're doing literally anything else. That's my kind of cooking!
Whether you're serving this for Christmas dinner, Easter brunch, or just a random Tuesday night when you need something warm and filling, these scalloped potatoes won't disappoint. Emily gives them two thumbs up, and that's saying something coming from a picky teenager!
Give this recipe a try and let me know how it turns out. And hey, if you make it during the holidays, snap a pic and save it to Pinterest so you can find it again next year!
Slow Cooker Scalloped Potatoes and Ham
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 3 pounds potatoes Russet or Yukon Gold, thinly sliced
- 2 cups cooked ham diced
- 1 cup onion diced
- 1 can cream of mushroom soup 10.5 oz
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Spray the inside of your slow cooker with cooking spray.
- In a large bowl, mix together cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper until well combined.
- Layer half of the sliced potatoes in the bottom of the slow cooker.
- Top with half of the diced ham and half of the diced onion.
- Pour half of the cream mixture over the layers.
- Repeat layers with remaining potatoes, ham, onion, and cream mixture.
- Cover and cook on HIGH for 4 hours or on LOW for 6-8 hours, until potatoes are tender.
- Sprinkle shredded cheddar cheese on top during the last 15 minutes of cooking. Cover and let cheese melt.
- Let stand for 10 minutes before serving to allow the sauce to thicken.
