Scalloped Potatoes and Ham in the Slow Cooker

Crockpot Scalloped Potatoes and Ham Recipe

Make this delicious comfort food meal at home! This crockpot scalloped potatoes and ham dinner is one of my favorite recipes for a chilly cold night! I love that you just throw it all in and come home to dinner ready to eat. Make sure to also try our crockpot ham and potato soup and crockpot potato soup recipe too!

FAQ Questions:
What will I need to complete this recipe?

You will need the following ingredients:

You won’t need anything fancy to make these delicious, cheesy potatoes. Here’s a grocery list for you. Be sure to scroll to the recipe card below for exact measurements.  

• Half and half – You could use whole milk instead or a blend of whole milk and half and half. Just note that the finished product will be a little less rich.
• Low sodium cream of onion soup – Cream of mushroom or cream of potato soup are great alternatives. Any cream of soup works here, there will just be a slight alteration in flavor.
• Shredded sharp cheddar cheese – Feel free to use a different cheese. Colby jack, Monterey, American, and mozzarella are some great options.
• Shredded pepper Jack cheese – A different cheese will do just fine instead of pepper jack as well.
• Celery seed – You can use thyme or Italian seasoning in place of or in addition to the celery seed.
• Garlic – You can use 2 teaspoons of garlic powder instead, if fresh garlic is not an option.
• Pepper
• Diced ham – I love using leftover holiday ham here. Any type of ham will do just fine.
• Yellow potatoes – Red or russet potatoes would also work.
• Green onions – Fresh parsley would make for a great garnish as well or instead of green onions.

You will need the following supplies:

Gather your supplies and start cooking! Here’s what you’ll need.

• Measuring cups and spoons
  • Crockpot
  • Mixing spoon

Storage Instructions:

• Refrigerator. Allow the potatoes to cool completely before sealing them in an airtight container and storing them in the fridge. They should keep for up to 4 days.
• Freezer. Once the leftovers have cooled, seal them in a freezer-safe airtight container and store them in the freezer for up to 3 months. Allow them to thaw in the fridge before reheating.
• To reheat. Transfer thescalloped potatoes and ham to a baking dish, cover with aluminum foil, and bake at 350°F for 10 minutes or until heated through. Alternatively, heat individual portions in the microwave in 30-second intervals until warm. 

Should I eat scalloped potatoes and ham warm or cold?

Scalloped potatoes and ham are most definitely better warm. To learn how to reheat chilly leftovers, see the section above titled “Storage Instructions”.

What are scalloped potatoes?

Traditionally, scalloped potatoes are thinly sliced potatoes layered with cream and cheese and baked to bubbly golden brown. They get their name from the old English word “collop”, which means “to slice thinly”.

What is another variation I can make?

You can make these scalloped potatoes in a casserole dish instead. Combine everything in a large mixing bowl, spread the mixture in a baking dish, cover, and bake for 1 hour at 350°F. Remove the foil and bake for an additional 10 minutes.

Do I have to use store-bought cream of onion or can I make my own?

Don’t enjoy store bought cream soups? Make your own cream of onion soup (or cream of mushroom!).

Can I make this ahead of time and freeze it?

You can! Mix everything together and then seal the mixture in a freezer-safe Ziplock bag before storing it in the freezer. It will keep for up to 3 months. When you are ready to enjoy, allow the mixture to thaw in the fridge and then transfer it to the slow cooker. Cook just as you normally would.

What size crockpot did you use?

I recommend a 6-8 quart slow cooker here. If your cooker is larger, scale the recipe up. If it’s smaller, scale the recipe down. Otherwise, things won’t cook properly.

Can I use a crockpot liner?

Yes indeed! Crockpot liners are the best for easy cleanup.

It’s too salty.

One common issue people encounter when making this dish is that it ends up too salty. Ham has a lot of salt in it, so you want to go quite light on salt in the rest of the recipe. Choose low-sodium cream of onion soup and be certain to use celery seed, not celery salt.