Slow-Cooker Scalloped Potatoes & Smoky Ham Casserole Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the potatoes uniformly using a mandoline. This ensures even cooking.

If you prefer a thicker sauce, you can whisk a tablespoon of cornstarch with a little water and stir it into the casserole during the last 30 minutes of cooking. This will help thicken the liquid released by the potatoes.

To achieve a crispier top, you can place the slow cooker insert under the broiler for 2-3 minutes after cooking, watching carefully to avoid burning.

However, this is optional, as the slow cooker version is already deliciously golden. For a smoky twist, use smoked cheddar or add a pinch of smoked paprika to the sauce.

Variations

• Vegetarian Version: Omit the ham and add an extra cup of shredded cheddar or a can of drained chickpeas for protein. You can also add sautéed mushrooms for an earthy flavor.
• Bacon and Chive: Replace the ham with cooked, crumbled bacon and add a tablespoon of fresh chives to the layers. The smoky bacon pairs perfectly with the creamy potatoes.
• Spicy Kick: Add a diced jalapeño or a teaspoon of red pepper flakes to the cream sauce for a spicy version. Use Pepper Jack cheese instead of sharp cheddar.
• Broccoli Cheddar: Add 2 cups of frozen broccoli florets to the layers for a veggie-packed casserole. Use broccoli cheddar soup as the cream sauce for extra flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over low heat, adding a splash of milk or broth to keep it creamy.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The casserole will thicken as it cools; add a splash of milk or chicken broth when reheating to restore its creamy texture.

Reheat individual portions in the microwave or on the stovetop over low heat until warmed through.

You can assemble the casserole the night before by layering the potatoes, ham, onion, and sauce in the slow cooker insert, then covering and refrigerating.

In the morning, place the insert in the slow cooker and cook on low for 6-7 hours. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this casserole as a hearty main dish with a crisp green salad and crusty bread for sopping up the creamy sauce. It also pairs beautifully with roasted vegetables or steamed green beans. For a holiday meal, it makes an excellent side dish alongside roasted turkey or ham.

For a complete comfort-food dinner, serve it with a side of buttery biscuits or cornbread. The rich, cheesy potatoes and smoky ham are satisfying on their own, but these additions make the meal even more indulgent. Garnish with extra chives or a sprinkle of black pepper just before serving.

Frequently asked questions

Recipe card

Slow-Cooker Scalloped Potatoes & Smoky Ham Casserole

Prep 20 minCook 6 hTotal 6 h 20 minServes 8

Ingredients

• 2 1/2 lb Yukon gold potatoes, thinly sliced
• 3 cups diced smoked ham
• 1 diced onion
• 2 cups cheddar-garlic cream sauce
• 2 cups shredded sharp cheddar cheese
• Fresh chives, snipped, for garnish, to taste

Instructions

1. Spray the inside of a 6-quart slow cooker with nonstick cooking spray. Layer half of the sliced potatoes in the bottom, then top with half of the diced ham and half of the diced onion. Repeat with the remaining potatoes, ham, and onion.
2. Pour the cheddar-garlic cream sauce evenly over the layered potatoes and ham. Use a spoon to gently press down the top layer so the sauce seeps into the layers.
3. Sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole. Do not stir; the cheese will melt and form a golden crust during cooking.
4. Cover the slow cooker with the lid and cook on LOW for 6 hours, or until the potatoes are tender when pierced with a fork. Do not lift the lid during the first 4 hours to maintain heat. Let it rest for 3 minutes before slicing.
5. After 6 hours, check the potatoes by inserting a fork into the center. The fork should slide in with little resistance. If not, cover and cook for an additional 30 minutes. Let it rest for 3 minutes before slicing.
6. Once the casserole is done, turn off the slow cooker. Let it rest for 5 minutes to set slightly. Scoop the creamy casserole into warm bowls and garnish with snipped fresh chives before serving.

Contains: milk, gluten

Estimated nutrition per serving

Calories

460

Protein

24 g

Carbohydrates

35 g

Fat

25 g

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