These easy Crockpot scalloped potatoes and ham are a creamy and delicious comfort food. This hearty side dish goes with almost any main dish making it a perfect potato casserole recipe. It’s actually so filling you could even just pair it with a salad and call it dinner.
Scalloped potatoes and ham are always a crowd pleaser! The irresistible creamy cheese sauce, sliced potatoes and ham is a hit every time I serve it. There is a reason scalloped potatoes are a classic favorite and this version makes it so easy to make them you don’t even have to wait for holidays to serve them.
Scalloped potatoes are one of my husbands favorite dishes. He doesn’t really liked mashed potatoes. I know isn’t that crazy, who doesn’t like mashed potatoes? If any menu ever has any scalloped potatoes, he orders them. When I told him I was making this potato casserole in the crock pot he was all in! I have never met a potato dish I don’t like so I’m in for anything and these easy crockpot scalloped potatoes and ham did not disappoint.
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Leftover Ham Recipes
I always have leftover ham when I make my Brown Sugar and Pineapple Ham so I love to find new leftover ham recipes. Does anyone else feel like they sometimes make ham just to have leftover ham? I love to eat it in sandwiches and casseroles all week long. I usually use the ham bone and extra ham to make my Slow Cooker 15 Bean and Ham Soup but decided that I would use the extra ham to make this new potato casserole.
The rich and creamy sauce paired with the starchy potatoes and ham makes a dish that is scrumptious and addictive. I promise you can’t just take one bite.
Tips for making Easy Crockpot Scalloped Potatoes and Ham
This recipe is called easy scalloped potatoes so it is as easy as possible compared to other scalloped potatoes.
Use a Mandolin– I highly recommend using a mandolin for this recipe. If you have to hand chop the potatoes it makes this recipe not as easy.
Use Cream of Mushroom Soup instead of a roux– Many recipes have you make a roux which is just one extra step. Cream of mushroom soup has already made the roux for you. Again, if you want to make a roux from scratch you absolutely can but then I wouldn’t call these easy!
Broil the potatoes at the end– This step is optional but I love to take the 5 extra minutes to take the potatoes and put them in the oven under the broiler for 5 minutes. This adds a crunchy texture on top.
Let the potatoes sit after cooking– This step is similar to lasagna. If you let the potato casserole sit for 15 minutes it helps the sauce to be less runny.
Do not rinse or store in water ahead of time- This step removes the starch on the potatoes that is essential to having all the ingredients combine.
Gluten Free Side Dish
I love this gluten free side dish that everyone will enjoy! My husband has celiac disease, which means he is allergic to gluten. All of my recipes are made gluten-free for this reason. I always bring this dish to potlucks or events and no one ever knows it’s gluten free. Potatoes and ham are naturally gluten free.
However, Cream of Mushroom soup usually has gluten in it. I use a Cream of Mushroom Soup made by Pacific Foods that is gluten-free. If you want to make your own it is simple just takes a little extra time.
How to Make Easy Crockpot Scalloped Potatoes and Ham
Step 1. Peel and slice the potatoes with a mandolin or slice thinly about 1/8 inch thick. Dice ham.
Step 2. Mix Cream of Mushroom Soup and 3/4 cup milk together.
Step 3. Mix 3 cheeses together with 2 tablespoons of cornstarch.
Step 4. Layer the potatoes, ham and sprinkle with cheese and spices.
Step 5. Pour Cream of Mushroom mixture on top of potatoes and ham. Stir everything together to incorporate all ingredients together. Stir again just to make sure!
Step 6. Cook on low for 5-6 hours or until potatoes are soft.
Step 7. Put it in the oven at 400 degrees for 5 minutes. (Optional)
Step 8. Let potatoes sit for 10-15 minutes before serving.
Want More Potato Recipes? Try these Spud-tastic ones!
Easy Crockpot Scalloped Potatoes and Ham
- 2 1/2 pounds russet potatoes peeled and thinly sliced (1/8 inch)
- 16 oz ham diced
- 10.5 oz Cream of Mushroom Soup
- 3/4 cup milk
- 1 1/4 cup Monterey Jack cheese shredded
- 1 1/4 cup sharp cheddar cheese shredded
- 1/2 cup Parmesan cheese grated
- Salt and pepper
- 1/2 tsp thyme dried
- Peel and slice the potatoes with a mandolin or slice thinly about 1/8 inch thick. Dice ham.
- Mix (1) Cream of Mushroom Soup and milk together.
- Mix 3 cheeses together with 2 tablespoons cornstarch.
- Layer the potatoes, ham and sprinkle with cheese and spices.
- Pour Cream of Mushroom mixture on top of potatoes and ham. Stir everything together and cover with sauce.
- Cook on low for 5-6 hours.
- Put it in the oven at 400 degrees for 5 minutes. (Optional)
- Let potatoes sit for 10-15 minutes before serving.