Ham and Scalloped Potatoes in the Crock Pot

Sharing is caring!

This easy side dish recipe uses thinly sliced potatoes, diced ham, heavy cream, and a cheddar cheese sauce to make the creamiest and best Ham and Scalloped Potatoes in the Crock Pot.

It’s high time to grab your slow cooker for cranking out a delicious batch of Ham and Scalloped Potatoes in the Crock Pot.

Crockpot Scalloped Potatoes with Ham

My family absolutely DIGS scalloped potatoes! But, of course, they are all about “meat and potatoes” kind of meals – seems they can never get enough.

And what’s not to love about creamy, cheesy comfort food that you can spoon up in heaping portions for a satisfying meal served anytime?? This is serious business. 🙂

I love that this recipe makes a nice, large batch especially since scalloped potatoes reheat great. And, I’m always looking for ways to use up leftover ham!

Plus, once you get everything layered into the slow cooker (and it’s a pretty fun process, btw), you can walk away to do other tasks. And cooking scalloped potatoes with ham in the slow cooker means that if you need your oven for other foods (say when you’re making a big holiday meal), you can absolutely do so.

If you like this easy side dish recipe, try my cheese, broccoli and cauliflower casserole.

Recipe Tips

Be sure to slice the potatoes very thinly and uniformly so they cook consistently within the time recommended for this recipe. The best way to accomplish this is with a mandolin vegetable slicer – so worth it! **Even very thinly sliced potatoes will take a long time to get tender, fyi.

Never cook scalloped potatoes on high in the slow cooker since high heat can cause the sauce to curdle and separate. Low and slow is the way to go for this recipe!

You can substitute any type of leftover meat for the ham in this recipe, as long as it’s fully cooked. I’ve substituted Italian sausage crumbles for the ham in this recipe and my guys loved it.

To make sure your sauce is lump-free, remove the skillet from the burner BEFORE adding the broth and cream as directed in Step 4 of the recipe card. Use a flat whisk to incorporate the liquids, whisking slowly, THEN return the skillet to the heat to finish so the sauce can thicken.

Ingredients for Ham and Scalloped Potatoes

• Yukon Gold potatoes: These are so nice and creamy in texture and I love how buttery this type of potato is. Russett potatoes are commonly used for scalloped potatoes but I have found they don’t hold their shape as well as Yukon Gold potatoes in this recipe.
• Aromatics for the Cream Sauce: Diced onions and garlic. Yes, you can substitute 1 tablespoon dehydrated onions or 1 teaspoon onion powder if you don’t feel like dicing. I recommend fresh minced garlic in this recipe, but you can always substitute 1 teaspoon garlic powder in a pinch.
• Shredded Sharp Cheddar Cheese: We love the zingier flavor of sharp cheddar in the cream sauce, but you can sure substitute mild cheddar if your family prefers. Any good melting cheese (such as Fontina, Gouda or Smoked Gouda, Gruyere, or Provolone) can be substtuted for the cheddar to add a new flavor twist.
• Chicken or vegetable broth and heavy cream: These are the liquid components for making a creamy sauce. Broth adds extra flavor (instead of using water) and the cream makes the gravy super luscious.
• Seasonings: Dried oregano leaves, smoked paprika, kosher salt and black pepper
• Diced Cooked Ham: I usually use leftover ham from a holiday meal (I stash it in the freezer to use later in this recipe) but you can also purchase diced ham for this recipe. Also convenient is a ham steak since it’s quick and easy to cut up on your cutting board.
• Chopped scallions or fresh Italian parsley: These are for garnishing and completely optional, and they do add a fantastic pop of bright color for serving.

How to Make Ham and Scallloped Potatoes

Grease the insert of a 6-quart slow cooker with non-stick cooking spray or a bit of oil.

Slice the potatoes VERY thinly and uniformly. **Never under estimate the power and goodness of a mandolin slicer for this task – it’s absolutely essential and you’ll use it again and again.

In a medium saucepan or skillet over medium heat, melt the butter; add the diced onions and garlic and cook until translucent. Sprinkle the flour over the top and continue to cook, stirring often, until the mixture is golden brown, 1-2 minutes.

Remove the pan from the heat; use a flat whisk to gradually whisk in the chicken broth and heavy cream until smooth. Stir in the dried oregano, paprika, salt, and pepper.

Return the pan to medium heat and continue cooking, whisking constantly, until the sauce thickens, 3-4 minutes.

Layer one third of the sliced potatoes over the bottom of the greased slow cooker insert.

Pour one-third of the prepared sauce over the potatoes followed by a third of the cheddar cheese and a third of the diced ham. Repeat the layers two more times, finishing with the last layer of cheese on top.

Cover the slow cooker and cook on low heat for 4-5 hours, or until the potatoes are tender when tested with a fork and the sauce is bubbly, creamy, and thickend. **It is not recommended that the scalloped potatoes be cooked on high since this can cause the cream sauce to curdle and to also scorch on the bottom and the sides.

Once cooked, garnish the potatoes with chopped fresh scallions, as desired. Serve at once. **Scalloped potatoes will continue to thicken as they cool.

Potatoes Au Gratin vs Scalloped Potatoes

Because these two dishes look so much alike, the names are pretty much used interchangeably, truly. The average person doesn’t know the difference, nor do they care!

Yes, there is a TECHNICAL difference, but it doesn’t hold much water. It comes down to CHEESE, and supposedly scalloped potatoe are to be cooked in a cream sauce where no cheese is involved. Ha!

Au Gratin potatoes, on the other hand, supposedly involve ALOT of cheese that’s layered in between the ptoatoes and also on top.

Bottom line: Call them what you will; not a soul is going to challenge you, I promise. They just want you to cook them so they can eat!

What Are the Best Potatoes to Use?

Since this recipe calls for Yukon Gold potatoes, there’s no need to peel them – yay! The skins are very thin and tender so you can skip the peeling step, making the assembly process faster. I love this!

And, because cooking potatoes in the slow cooker takes quite a long time on the lowest setting, Yukon Gold ptoatoes are ideal because they hold their shape very well. (Starchier types of potatoes have a tendency to break down when they are cooked using this method.)

If you think your family won’t like it that the potatoes are unpeeled, feel free to do so – totally up to you. My guys have never even noticed and once they are cooked you truly can’t even tell.

Can you Freeze Scalloped Potatoes?

Some cooks swear up and down that this can be done. I’ve never had much luck because freezing them changed the texture and consistency of the cream sauce once the scalloped potatoes were thawed and then cooked.

If you try it, the scalloped potatoes should be fully cooked first (otherwise the raw, sliced potatoes will turn funky colors after frozen and thawed) and completely cooled before freezing. Thaw in refrigeration and reheat in a 300-325 degree F. oven until hot throughout and a safe 165 degrees F. at the center.

How Do You Keep Scalloped Potatoes From Curdling?

When curdling of the sauce occurs, this is indicative of an oven or slow cooker temperature that is set too high. Scalloped potatoes can’t be rushed, sad to say.

When cooking scalloped potatoes in the slow cooker, always use the LOW setting. When baking scalloped potatoes in the oven, never cook them at a temperature higher than 350 degrees F.

These temperatures would also be applicable for cooking au gratin potatoes, as well.

Can You Make Ahead Scalloped Potatoes?

If you want to make scalloped potatoes the day before your dinner, it’s totally a great idea. Cook as directed in the recipe card and then FULLY COOL the scalloped potatoes, leaving them right in the slow cooker insert.

Once fully cooled (this takes quite a while, btw), place the slow cooker insert and scalloped potatoes into refrigeration until the next day. Remove the insert from refrigeration 2-3 hours before you want to begin the cooking process to help remove some of the chill.

Use a paper towel to remove any condensation moisture that may be on the lid and insides of the slow cooker.

Place the slow cooker insert into a preheated slow cooker set on the LOW setting. Reheat the scalloped potatoes for 2- 2 1/2 hours or until hot throughout (165 degrees F. at the center is a safe, hot temperature to aim for).

It is not uncommon to have to add a bit more cream, milk, or even broth to the scalloped potatoes as they reheat. Potatoes (much like pasta) have a tendency to absorb liquid like crazy as they rest, making the texture more dry when reheated.

Don’t add this liquid while the potatoes are still chilled. Allow them to get close to hot, before stirring any broth or cream in so it is easier to incorporate.

When to Serve Scalloped Potatoes

I actually make scalloped potatoes in my slow cooker year round and nobody has EVER complained whenever I serve them!

Even in the dead of summer when appetites wane due to the heat, my friends and family still dig it when I make scalloped potatoes and ham. I love this recipe because I can keep my kitchen cool by using my crockpot instead of the oven.

And, since scalloped potatoes are so creamy and satisfying, all you really need to add is a nice mixed greens salad and some garlic bread. Dinner’s done!

Because this recipe makes such a nice, big batch, scalloped potatoes ahd ham are a great thing to take to family gatherings, potluck dinners, and tailgate parties. Talk about a hit and it’s great taking home an EMPTY slow cooker.

What Goes with Ham and Scalloped Potatoes?

This depends. Some folks say ham and scalloped potatoes are a side dish while others feel they are a main dish. **My family likes me to serve it as a main dish the first time, then as a side dish for the leftovers.

If you’re serving ham and scalloped potatoes as a side dish, you’ll want to add a few more sides that compliment it. In my mind, that would be some nice vegetable side dishes and salads.

We really enjoy bright, flavorful sides that compliment the creaminess of the scalloped potatoes. Air Fryer Broccoli Parmesan for one, and, secondly, Air Fryer Maple Bacon Brussels Sprouts. (Can you tell we LOVE our air fryer??)

Shoe Peg Corn Salad is yummy as a side dish to pair with scalloped potatoes and ham and we also enjoy Spinach Salad, too.

If you serve Ham and Scalloped Potatoes as a main dish, some good crusty Peasant Bread is always a good idea. I recently served Ham and Cheese Rolls with scalloped potatoes and my guys went crazy.