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The best ham and scalloped potatoes made in a crock pot.

Ham and Scalloped Potatoes in the Crock Pot

This easy side dish recipe has thinly sliced potatoes, diced ham, heavy cream, and a cheddar cheese sauce, making the creamiest and best Ham and Scalloped Potatoes in the Crock Pot.
Servings: 10 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes

Ingredients
 

  • 3 pounds Yukon Gold potatoes washed and unpeeled
  • 3 tablespoons unsalted butter
  • 1 small yellow or white onion finely diced
  • 3 cloves garlic crushed or minced
  • 1/4 cup all-purpose flour
  • 8 ounces diced cooked ham
  • 2 cups shredded sharp cheddar cheese
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream (whipping cream)
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Chopped scallions or fresh Italian parsley for garnishing, optional

Instructions
 

  • 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. *A mandolin slicer works great for this!
  • 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.
  • 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.

Notes

  1. 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.
  2. 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!
  3. 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, and then return the skillet to the heat to finish so the sauce can thicken.

Nutrition

Calories: 350kcalCarbohydrates: 29gProtein: 13gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 71mgSodium: 786mgPotassium: 639mgFiber: 3gSugar: 3gVitamin A: 788IUVitamin C: 28mgCalcium: 201mgIron: 2mg
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