If you're craving cozy comfort food that practically makes itself, you’re going to love these Crockpot Scalloped Potatoes and Ham! Creamy, cheesy, and loaded with savory ham and tender potato slices, this slow cooker recipe is a true crowd pleaser — perfect for busy weeknights, a holiday dinner, or any time you need a hearty main dish or delicious side dish.
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Whether you're feeding a hungry crew on a busy weeknight or looking for the perfect casserole dish for your next family gathering, this easy crockpot recipe delivers serious comfort and flavor.
It’s a main course and side dish all in one. The tender potatoes and salty ham is just pure comfort food magic for your entire family.
It's an easy recipe that uses any leftovers from your ham dinner. Or just grab a ham steak from the deli, dice it up and you're ready to go.
This recipe is pretty hearty, so it's great on its own, or with my kale salad or roasted broccoli for a complete meal.
Why You'll Love This Recipe
- Hands-Off Cooking: Let your crockpot do the heavy lifting!
- Creamy, Cheesy Goodness: Melted Swiss cheese and a rich, creamy sauce make every bite irresistible.
- Perfect for Family Gatherings: This dish feeds a crowd and is guaranteed to disappear fast. It's an Easter dinner favorite!
- Flexible: Swap in Yukon gold potatoes or even sweet potatoes if you want to switch things up.
Ingredients You'll Need
Scroll to the bottom of the post for exact amounts and printable recipe card.
- 3 to 4 pounds russet potatoes, peeled and sliced thinly, about ¼ of an inch.
- 12 slices Swiss cheese - I used sliced cheese, but shredded cheese is also great
- 8 ounces cubed ham - great use for leftover ham steak. I used Black Forest ham, but any ham you like will work.
- ½ cup sliced green onions
- 2 teaspoons minced fresh garlic
- 2 teaspoons chopped fresh herbs (parsley, thyme, or oregano)
- 1 ½ cups whole milk - 2% will work but will be less creamy.
- ½ cup heavy cream
- ½ cup chicken broth
- 2 teaspoons Dijon mustard
- Salt and white pepper - black pepper can stain potatoes so I stick with white pepper, or use pepper at the end of cooking.
- ½ teaspoon paprika
- Pinch of cayenne pepper, red pepper flakes, or a few dashes of hot sauce (optional)
How to Make Crockpot Scalloped Potatoes and Ham
Prep the Crockpot: Lightly grease the bottom of the slow cooker or use a crockpot liner for easy cleanup.
Slice the Potatoes: Peel and slice potatoes thinly, about a ¼ of an inch. Try to keep the slices even so they cook evenly. (Tip: A mandoline or food processor makes this super fast!)
Make three layers: Arrange a layer of potato slices in the crockpot. Sprinkle with ham, green onions, and a four slices of Swiss cheese. Repeat the layers until you have four slices of cheese left.
Make the Sauce: In a medium bowl, whisk together the milk, heavy cream, chicken broth, minced garlic, fresh herbs, Dijon mustard, paprika, salt and pepper, cayenne (if using). Pour the mixture over the top of the potatoes. Top with the remaining four slices of cheese.
Cook Low and Slow: Cover and cook on low heat for about 4 to 5 hours, or until the potatoes are fork-tender. (You can check around the 4 hour mark to gauge doneness.) If you're short on time, cook on high for about 3 to 4 hours. Tip: turn the crockpot insert around at the two hour mark for even cooking.
Serve: Let the scalloped potatoes sit for 10 minutes before serving to thicken up slightly. Garnish with extra green onions or fresh herbs if you like!
Recipe Tips and Variations
- Cheese Swap: Feel free to mix in some sharp cheddar cheese or pepper jack for an extra cheesy kick! Or use a combination of cheese.
- Potato Alternatives: Yukon gold potatoes if that’s what you have on hand. No need to peel.
- Soup Shortcut: In a pinch, a can of cream of mushroom soup or cream of chicken soup stirred into the milk mixture makes a great shortcut for the creamy base. Use condensed milk in place of heavy cream.
- Use crockpot liners for easy clean up.
Storing Leftovers
Place cooled leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently over medium heat or in the microwave with a splash of milk to keep the potatoes creamy. They taste even better the next day — perfect for easy lunches!
More potato recipe
- Potato Soup with Evaporated Milk with Ham (Crockpot)
- Loaded Mashed Potatoes (Crockpot)
- Creamy Potato Soup with Bacon
This version was adapted from The Jam Jar Kitchen.
📖 Recipe
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Crockpot Scalloped Potatoes and Ham
Ingredients
- 3 to 4 pounds russet potatoes peeled and sliced thinly, about ¼ of an inch.
- 12 slices Swiss cheese or 3 cups shredded cheese
- 8 ounces cubed ham
- ½ cup green onions sliced or chopped, more for ganrnishes
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup chicken broth
- 2 teaspoons fresh garlic minced fine
- 2 teaspoons fresh herbs chopped; parsley, thyme, or oregano
- 2 teaspoons Dijon mustard or spicy brown
- ½ teaspoon paprika
- 1 teaspoon kosher salat
- ½ teaspoon pepper white pepper (black pepper can stain potatoes)
- ¼ teaspoon of cayenne pepper or a few dashes of hot sauce, or red pepper flakes optional
Instructions
- Lightly grease the bottom of the slow cooker or use a crockpot liner for easy cleanup.
- Peel and slice potatoes thinly, about a ¼ of an inch thick. Try to keep the slices even so they cook evenly. (Tip: A Mandoline slicer or food processor makes this super fast!)
- To assemble 3 layers: arrange a layer of potato slices in the crockpot. Sprinkle with ⅓ of the ham, ⅓ of the green onions, and four slices of Swiss cheese. Repeat the layers until you have four slices of cheese left.
- In a medium bowl, whisk together the milk, heavy cream, chicken broth, garlic, fresh herbs, Dijon mustard, paprika, salt and pepper and cayenne, if using. Pour the mixture over the top of the potatoes. Top with the remaining four slices of cheese.
- Cover with lid and cook on high heat for about 4 to 5 hours, or until the potatoes are fork-tender.
- When ready to serve, turn the heat off and let sit for 10 minutes before serving. Garnish with extra green onions or fresh herbs if you like!
Notes
- Cheese Swap: Feel free to mix in some sharp cheddar cheese or pepper jack for an extra cheesy kick! Or use a combination of cheese.
- Potato Alternatives: Yukon gold potatoes if that’s what you have on hand. No need to peel.
- Soup Shortcut: In a pinch, a can of cream of mushroom soup or cream of chicken soup stirred into the milk mixture makes a great shortcut for the creamy base. Use condensed milk in place of heavy cream.
- Use crockpot liners for easy clean up.
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