Slow Cooker Scalloped Potatoes and Ham…simple, creamy sauce over slow cooked potatoes and ham. An easy recipe made in the morning and ready after your long day!
I love when my grandma cooks for us. It always tastes good. She gave us this wonderful recipe for Slow Cooker Scalloped Potatoes and Ham years ago and it has quickly become a family favorite. It’s a great way to use up leftover ham from the holidays.
We call this our “shortcut” scalloped potatoes recipe. Instead of using a homemade white cream sauce, we use cream of chicken soup to form a deliciously easy gravy that is excellent sopped up with a homemade dinner roll.
About this Slow Cooker Scalloped Potatoes and Ham Recipe:
Flavor: This slow cooker recipe is the ultimate in comfort food. You’ll taste the soft potatoes and the flavorful ham, plus the cheddar cheese for an extra boost of flavor.
Texture: The sauce the potatoes cook in is lightly creamy, which pairs well with the tender potatoes. This casserole is easy to eat with no crunchiness.
Method: This cooks in the crock pot for 4 hours on high or 6-7 hours on low. Although I haven’t tried other methods such as the Instant Pot or oven, they would most likely work as well. If you try those methods, let us know in the comments how it worked.
What type of potatoes are best for scalloped potatoes?
I most often choose red potatoes for this recipe. I often don’t peel red potatoes for recipes, so that saves a very undesired step. 😊 Red potatoes also are a waxier potato so they hold their shape well during cooking and don’t turn to mashed potatoes. Another good option is Yukon Gold potatoes.
You can choose Russet potatoes, but since their skin is thicker I recommend peeling them first. And they may “mash up” a little more, which honestly my kids like.
What does cream of tartar do in this recipe?
Many have asked if it was necessary to toss the cream of tartar with the potatoes. I’ll admit I’ve skipped this step, but the cream of tartar helps to prevent the potatoes from turning brown. You end up with a prettier final dinner presentation with the cream of tartar.
Make it a meal.
Serve this meal with a vegetable side dish and a dinner roll or homemade bread.
Wash the red potatoes, then cut the potatoes in half and then slice in slices no more than 1/4" thick.
In a large bowl, dissolve cream of tartar in water and toss with sliced potatoes. Then drain off the water.
Spray the liner of a crock pot with cooking spray.
Put ½ of the potatoes in a slow cooker, sprinkle with onions, ½ cup of cheese and ½ of the ham.
Layer the rest of the potatoes, ham and cheese. The spoon the can of soup on top.
Sprinkle with paprika.
Cover and cook on low for 6-7 hours or on high for 4 hours or until potatoes are tender. Stir a couple of times during cooking to promote even cooking.
Season with salt and black pepper if desired, then serve.
Store any leftovers in an airtight container in the fridge for up to 4 days.
You can skin the potatoes or leave the skin on.
Leave out the ham if you’d just like a potato side dish.
Cream of mushroom soup works as well.
Add a dash of garlic powder, because garlic is always a good idea!
The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the potatoes and ham. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**