Slow Cooker Ham and Cheesy Potatoes for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider adding a pinch of freshly cracked black pepper or a dash of smoked paprika along with the onion powder. These additions complement the saltiness of the ham and the creaminess of the cheese sauce without overpowering the dish. If you prefer a more rustic texture, you can choose not to peel the potatoes, provided they are washed thoroughly, as the skins add a pleasant earthiness and extra fiber to the final meal.

If you find the sauce is too thick after the cooking time, you can stir in a small amount of warm milk or additional broth to reach your desired consistency. Be sure to incorporate any added liquid gently to avoid breaking up the tender potato slices.

For those who enjoy a bit of texture, sprinkling a small amount of fresh chives or green onions over the top right before serving provides a bright, fresh contrast to the rich and creamy elements of the dish.

Variations

• Spicy Ham and Potatoes: Add a teaspoon of red pepper flakes or a dash of hot sauce to the soup mixture before pouring it over the potatoes to give the dish a pleasant, subtle heat.
• Herb-Infused Cheesy Potatoes: Stir in a tablespoon of dried thyme or rosemary with the onion powder to add an aromatic, earthy dimension that pairs beautifully with the ham and cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce as needed.

Transfer any leftovers to an airtight container. Allow them to cool at room temperature for no more than two hours before placing them into the refrigerator. This ensures food safety and maintains the quality of the creamy sauce.

The dish can be stored in the refrigerator for up to three days. When reheating, it is best to do so gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much during storage.

While this dish is best served fresh, you can prepare the components ahead of time. Slice the potatoes and store them submerged in cold water in the refrigerator to prevent browning for up to 24 hours. When ready to cook, drain the potatoes thoroughly and proceed with the layering process as directed. This preparation step can save significant time on busy days, allowing you to assemble the slow cooker meal in just a few minutes before turning it on.

Serving ideas

Serve this dish warm directly from the slow cooker, using a large spoon to ensure each portion includes a generous amount of the creamy sauce. It pairs exceptionally well with a crisp garden salad, as the acidity of a vinaigrette cuts through the richness of the cheese and potatoes perfectly.

Steamed green beans or roasted carrots also make excellent side dishes, adding color and a slight crunch to the meal that balances the soft texture of the cheesy potatoes and ham.

For a more complete dining experience, consider serving the potatoes alongside a crusty piece of bread or a warm dinner roll, which is perfect for mopping up the remaining cheese sauce on the plate.

If you are serving this for a larger gathering, you can garnish the dish with additional shredded cheddar or chopped fresh parsley to enhance the presentation. The neutral flavor of the potatoes makes this dish highly versatile, allowing it to serve as a comforting main course for any meal.

Frequently asked questions

Recipe card

Slow Cooker Ham and Cheesy Potatoes for an Easy Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 cups bite-size ham cubes
• 4 cups thin raw potato slices
• 1 cup shredded cheddar cheese
• 1 tsp onion powder
• 1 can cheddar cheese soup
• 1/2 cup chicken broth

Instructions

1. Add the bite-size ham cubes into the bottom of the slow cooker insert. Layer the thin raw potato slices evenly over the top of the ham cubes to create a solid base for the sauce.
2. Sprinkle the shredded cheddar cheese and onion powder over the potato layer. In a separate container, whisk together the cheddar cheese soup and chicken broth, then pour the mixture over the contents of the slow cooker.
3. Cover the slow cooker and cook on low for 4 hours until the potatoes are tender and the ham reaches an internal temperature of at least 145°F (63°C). Let the dish rest for 5 minutes before serving to allow the sauce to thicken.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18.5 g

Carbohydrates

35.2 g

Fat

22.8 g

Fiber

3.2 g

Sugar

4.1 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.