Slow-Cooker Scalloped Potatoes & Smoky Ham Casserole

Slow-Cooker Scalloped Potatoes & Smoky Ham Casserole is the ultimate comfort food made effortless. Layer thinly sliced Yukon gold potatoes, diced smoked ham, and a rich cheddar-garlic cream sauce in your Crockpot, then let it simmer on low for six hours.

The result is melt-in-your-mouth tender potatoes, savory ham, and a golden, bubbly cheese crust. This dump-and-go recipe is perfect for busy weeknights or holiday gatherings, delivering all the creamy, cheesy goodness of traditional scalloped potatoes without the fuss.

This slow-cooker scalloped potatoes and ham casserole brings together the classic flavors of creamy, cheesy potatoes with the smoky richness of ham. The beauty of this recipe lies in its simplicity: just layer the ingredients in a slow cooker, pour over the garlicky cheddar cream sauce, and let time work its magic.

After six hours on low, you'll have a comforting, hearty dish that feeds a crowd and fills the kitchen with an irresistible aroma. Serve it as a main course with a side salad, or as a indulgent side dish for holidays.

Ingredients

Why this recipe works

The slow cooker does all the work, gently cooking the potatoes in the creamy sauce until they become perfectly tender without falling apart. The low, steady heat allows the flavors to meld and the cheese to melt into a luscious, golden crust along the edges. This method ensures that every bite is creamy, cheesy, and satisfying.

Using Yukon gold potatoes is key because they hold their shape during long cooking and have a naturally buttery flavor. The smoked ham adds a salty, savory depth that balances the richness of the cheddar and cream.

The cheddar-garlic cream sauce coats every layer, infusing the dish with garlicky, cheesy goodness that permeates each slice of potato.

Notes and substitutions

Choose a good quality smoked ham, such as a ham steak or leftover baked ham, and dice it into bite-sized pieces. The ham should be thick enough to provide a meaty texture in every serving. For the potatoes, Yukon golds are ideal, but you can substitute russets if you slice them slightly thicker to prevent them from turning to mush.

The cheddar-garlic cream sauce can be homemade or store-bought. If using store-bought, look for a high-quality Alfredo or cheddar sauce and add fresh minced garlic to boost the flavor.

Sharp cheddar cheese is recommended for a stronger taste, but you can use a mild cheddar or a blend of cheeses like Gruyère for a nuttier profile. Always shred your own cheese for the best melting.

• Yukon gold potatoes: Russet potatoes can be used, but they may break down more during slow cooking. Slice them slightly thicker.
• Smoked ham: Leftover baked ham or ham steak works well. For a vegetarian version, omit the ham and add an extra cup of cheddar.
• Cheddar-garlic cream sauce: Use a store-bought Alfredo sauce mixed with minced garlic and shredded cheddar, or make a quick béchamel with garlic and cheddar.
• Sharp cheddar cheese: Gruyère, Monterey Jack, or a smoked cheddar will add a different flavor while still melting well.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Mixing spoon
• Serving spoon