Slow Cooker Scalloped Potatoes with Ham are a yummy crock pot recipe that turns leftover ham into a whole new meal!
Ham at Easter and at Christmas was always a tradition in my house while I was growing up. I still love having ham during the holidays.
However, after a day or so of reheating the leftovers, it’s nice to turn some of the food into a whole new meal. These Slow Cooker Scalloped Potatoes with Ham are the perfect way to do that!
These cheesy potatoes are a yummy main dish. They take a little more work than a toss-and-go slow cooker meal, but it’s so worth it!
How to make
Line slow cooker with a foil collar against the back half of the cooker, and spray slow cooker insert with nonstick cooking spray.
Microwave potatoes and 2 tablespoons milk in a covered bowl, stirring twice, for 6-8 minutes, or until almost tender. Uncover, and set aside to cool slightly.
While the potatoes are in the microwave, melt butter in a large saucepan. Add garlic and thyme; cook for 30 seconds.
Stir in remaining milk, broth, cornstarch, and pepper.
Bring milk mixture to simmer, whisking constantly, until just thickened.
Whisk in cheese, and stir until cheese has melted.
Remove from heat. The sauce should be nice and pourable. If it’s too thick, stir in additional chicken broth.
Pour about 1/3 cheese mixture over the bottom of the slow cooker.
Layer the potatoes in, overlapping as you go.
Top potatoes with diced ham. Pour cheese sauce over the top, spreading as necessary.
Cover and cook until potatoes are tender, about 4-6 hours on low.
Remove foil collar, and let potatoes cool for 20 minutes before serving.
What is a foil collar?
A foil collar is aluminum foil that’s placed against the hotter side in the slow cooker insert to help the food cook evenly. Typically, the back side is the hotter side of the slow cooker.
How to make a foil collar
To make a foil collar, fold 2-3 sheets of heavy-duty aluminum foil to form a rectangle that’s about 16 inches long. Press the collar against the hot side of the slow cooker insert before placing any food in the slow cooker insert.
Tips
Evaporated milk: Regular, low-fat, or fat-free ok.
Chicken broth: I like to use reduced-sodium broth in this recipe.
Thyme: If you don’t like thyme, feel free to omit it.
Cheese: You can use different types of cheese if you prefer.
Ham: I use leftover cooked ham. I don’t recommend using thin lunchmeat-style ham.
This recipe does not hold well on warm.
Prep ahead tips
If you are short on time, some of the prep can be done ahead of time.
You can grate the cheese, cut up the ham, and then store the cheese and ham in containers in the fridge until you’re ready to use them.
Storage
This recipe does not hold well on warm. Store the leftovers, covered, in the fridge for up to 4 days.
More slow cooker recipes!
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Slow Cooker Scalloped Potatoes with Ham
Ingredients
- 3 pounds russet potatoes (peeled and sliced 1/4-inch thick)
- 12 ounce can evaporated milk
- 1 tablespoon butter
- 4 cloves garlic (minced)
- 1/2 teaspoon dried thyme
- 1 ½ cups chicken broth
- 6 tablespoons cornstarch
- 1/2 teaspoon ground black pepper
- 4 ounces sharp cheddar cheese (grated or in small cubes)
- 4 ounces white cheddar cheese (grated or in small cubes)
- 1 pound cooked ham (diced)
Instructions
- Line slow cooker with a foil collar against the back half of the cooker, and spray slow cooker insert with nonstick cooking spray.
- Microwave potatoes and 2 tablespoons milk in a covered bowl, stirring twice, for 6-8 minutes, or until almost tender. Uncover, and set aside to cool slightly.
- While the potatoes are in the microwave, melt butter in a large saucepan.
- Add garlic and thyme; cook for 30 seconds.
- Stir in remaining milk, broth, cornstarch, and pepper.
- Bring milk mixture to simmer, whisking constantly, until just thickened.
- Whisk in cheese, and stir until cheese has melted. Remove from heat. The sauce should be nice and pourable. If it’s too thick, stir in additional chicken broth.
- Pour about 1/3 cheese mixture over the bottom of the slow cooker.
- Layer the potatoes in, overlapping as you go.
- Top potatoes with diced ham.
- Pour cheese sauce over the top, spreading as necessary.
- Cover and cook until potatoes are tender, about 4-6 hours on low.
- Remove foil collar, and let potatoes cool for 20 minutes before serving.
Notes
- Evaporated milk: Regular, low-fat, or fat-free ok.
- Chicken broth: I like to use reduced-sodium broth in this recipe.Â
- Thyme: If you don’t like thyme, feel free to omit it.Â
- Cheese: You can use different types of cheese if you prefer.Â
- Ham: I use leftover cooked ham. I don’t recommend using thin lunchmeat-style ham.Â
- This recipe does not hold well on warm.
- Nutrition facts have been estimated.
Nutrition Information
Adapted from America’s Test Kitchen Slow Cooker Revolution.
Originally published 4/11/17. Updated with additional photos and tips 3/19/21.
Jen says
Love these scalloped potatoes & ham with only a couple substitutions/ additions it’s perfectly scrumptious!!! I used left-over ham gravy instead of broth & corn starch. Added bell pepper (red is what I had) & sour cream to this recipe.
Kate says
Yay! So glad that you liked it!
Onie says
This looks like a great mid-week meal! Was thinking of making a couple slight modifications to timing and potatoes for our family’s crazy schedule & preferences… We like skins-on for potatoes, even when sliced, and that’s what we do when we make scalloped the traditional way; would that mess up a crock pot cook? Also, crock pot will be on overnight, so cook time will be 7-8 hours on low, so I was thinking of NOT microwaving the slices before layering (didn’t want to make mushy more likely). Thoughts please on these changes, anyone? Thank you!
Kate says
Hi! I haven’t tried those timing changes or leaving the skins on, so I’m afraid that I’m not sure. I’m hoping someone else may have tried it.
Em says
Fantastic! I found this recipe when I was looking for a recipe to use leftover ham. It was gobbled up! I’ll make it again when I have leftover ham. Thanks!
Chelsea says
Make it a little quicker could frozen hash browns be used?
Kate says
I think frozen hash browns will cook differently, but I think with some experimenting it could work. Good luck! =)
Vanessa says
Is the microwaving of the potatoes necessary if it so going to be cooking 4-6 hrs and they are cut?
Kate says
It helps to give the potatoes a head start. Low is only about 190F, so microwaving the potatoes helps to get them going.
Michael says
What is the purpose of the foil on 1/2 of the pot? Can a slow cooker bag be used instead?
Kate says
The foil collar helps distribute heat. Many slow cookers have a hot spot, and the foil collar helps to avoid over-cooked food in those areas. I haven’t tried this recipe with a slow cooker bag, but I think it’s a good idea.
Shiri B says
Can u cook on high 4 hours?
Kate says
I’ve never tried cooking it on high so, unfortunately, I can’t say for sure.
Karen says
I have a 2 qt. Crock pot and I was wondering if I can cut the recipe down to half?
Kate says
I haven’t tried this recipe with a 2 quart, so I’m not sure how well it will work.
Becky says
Can I make this the night before and assemble and then cook it in the crock pot the next day?
Kate says
I’ve never tried assembling it the night before. I’m not sure how the potatoes would hold up, but if you try it, I’d love to hear how it turns out. Good luck!
Tammy says
Do you do a layer of potatoes then ham, etc. and repeat or is it only a single layer of each ingredient? Thank you!
Kate says
It’s just a layer of potatoes, then ham, and then cheese sauce. Please let me know if you have any other questions!
Tammy says
Thank you!
Kate says
Any time! =)
Maha Khan says
Wonderful recipe.I like this and I think this is very delicious.
I am going to make this recipe for my family and husband
Thanks for sharing
Kate says
Thanks! Hope you enjoy it as much as we do! =)
Karly says
Slightly worried that I might eat the entire batch of these before the guests even arrive– but hey, what’s life without a risk, right?! Seriously though, these look to. die. for.
Kate says
Hey, the guests will never know! ;) Thanks, Karly!
Betty Schweitzer says
They look good, I’ll give them a try. What is the point of the foil?
Kate says
Thanks! Most slow cookers have hot spots, and the foil helps the food to cook more evenly.