Crockpot Scalloped Potatoes and Ham

Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 4

Servings:

Calories: 348kcal

If you're craving cozy comfort food that practically makes itself, you’re going to love these Crockpot Scalloped Potatoes with Ham!

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

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!

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.