Crockpot Scalloped Potatoes and Ham is a hearty slow cooker dinner made with layers of sliced Russet potatoes, ham, bacon, onion, garlic, cheddar cheese, and a creamy sauce. Everything cooks low and slow until the potatoes are fork-tender, making this an easy way to turn ham and potatoes into a comforting family meal.
Whenever I have leftover ham in the refrigerator, I start thinking about what I can turn it into instead of just reheating it. Scalloped potatoes and ham has always been one of those meals that makes leftovers feel like an entirely new dinner.
Why I Love This Recipe
- One of my favorite ways to use leftover ham after a holiday dinner.
- The slow cooker does most of the work once everything is layered.
- Potatoes, ham, bacon, and cheddar make it hearty enough for dinner.
- No oven needed, which is especially helpful when I’m cooking for a holiday.
- Feeds a crowd, making it great for family dinners and gatherings.
- Low or High cooking options depending on how much time I have.
Ingredient Notes
- Russet Potatoes: I use 3 pounds of Russet potatoes. They become tender and creamy as they slow cook with the ham and sauce.
- Ham: One pound of ham makes this hearty enough for a meal. This is also a great way to use ham left over from a holiday dinner.
- Onion: Adds savory flavor throughout the layers of potatoes and ham.
- Garlic: Two cloves of fresh garlic add extra flavor to the creamy sauce.
- Bacon: Use 6 slices of cooked bacon. The smoky, salty flavor pairs perfectly with the ham and potatoes.
- Cheddar Cheese: You’ll need 16 ounces of cheddar cheese for plenty of cheesy flavor throughout the potatoes. I prefer shredding my own cheese because it melts more smoothly.
- Evaporated Milk: Use two 12-ounce cans. Evaporated milk gives the sauce a creamy consistency without using heavy cream.
- All-Purpose Flour: Helps thicken the sauce as the scalloped potatoes cook.
- Butter: Adds richness to the creamy sauce and potatoes
Be sure to check out the full recipe and ingredient list below
How To Make Crockpot Scalloped Potatoes and Ham
- Thinly and evenly slice the Russet potatoes. Chop the onion, mince the garlic, and cut the ham into bite-sized pieces.
- Melt the butter in a small skillet over medium heat. Add the onion and garlic and sauté until the onion is softened and translucent.
- Spread the cooked bacon evenly over the bottom of the slow cooker.
- Arrange a single layer of sliced potatoes over the bacon.
- Add a layer of the onion and garlic mixture followed by a layer of ham. Lightly sprinkle a portion of the flour over the layer.
- Repeat the layers of potatoes, onion and garlic, ham, and flour until all of the ingredients are used.
- Sprinkle the cheddar cheese evenly over the top.
- Slowly pour both 12-ounce cans of evaporated milk evenly over the potatoes.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours, or until the potatoes are fork-tender.
- Let the potatoes rest for a few minutes before serving to allow the sauce to thicken slightly.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Slice the potatoes evenly. Thin, even slices are important so all of the potatoes become tender at about the same time.
- A mandoline makes prep much easier. I like using one when I want consistently thin potato slices, but a sharp knife works too.
- Spread the flour lightly between the layers. This helps thicken the sauce while the potatoes cook and prevents pockets of flour in one spot.
- Don’t skip sautéing the onion and garlic. Softening them in butter first gives them better flavor and texture in the finished dish.
- Pour the evaporated milk evenly over the top. I pour it slowly so it can work its way down through all of the potato and ham layers.
- Check the potatoes for tenderness. Slow cookers can vary, so I use a fork to check the potatoes rather than relying only on the cooking time.
- Let everything rest before serving. Giving the scalloped potatoes a few minutes to sit after cooking helps the creamy sauce thicken.
- Leftover holiday ham works perfectly. This is one of my favorite ways to turn leftover ham into a completely different dinner instead of simply reheating it.
FAQs about Scalloped Potatoes and Ham
More Potato Recipes I Love 🥔💙
Crockpot Scalloped Potatoes and Ham
Crockpot Scalloped Potatoes and Ham is a hearty slow cooker meal made with layers of thinly sliced Russet potatoes, ham, bacon, onion, garlic, cheddar cheese, and a creamy evaporated milk sauce. It’s an easy way to turn leftover ham into a comforting family dinner.
Ingredients
- 3 pounds Russet potatoes
- 1 pound ham
- 1 onion
- 2 cloves garlic
- 6 slices cooked bacon
- 16 ounces cheddar cheese
- 2 (12oz) cans evaporated milk
- 1 cup all-purpose flour
- 2 tablespoons butter
Instructions
- Thinly and evenly slice the Russet potatoes. Chop the onion, mince the garlic, and cut the ham into bite-sized pieces.
Melt the butter in a small skillet over medium heat. Add the onion and garlic and sauté until the onion is softened and translucent.
Spread the cooked bacon evenly over the bottom of the slow cooker.
Arrange a single layer of sliced potatoes over the bacon.
Add a layer of the onion and garlic mixture followed by a layer of ham.
Lightly sprinkle a portion of the flour over the layer.
Repeat the layers of potatoes, onion and garlic, ham, and flour until all of the ingredients are used.
Sprinkle the cheddar cheese evenly over the top.
Slowly pour both 12-ounce cans of evaporated milk evenly over the potatoes.
Cover and cook on LOW for 8 hours or HIGH for 4 hours, or until the potatoes are fork-tender.
Let the potatoes rest for a few minutes before serving to allow the sauce to thicken slightly.
Notes
Slice the potatoes thinly and evenly so they cook at the same rate. A mandoline works well for getting consistent slices.
Leftover cooked ham works perfectly in this recipe and is one of my favorite ways to use up holiday ham.
Sprinkle the flour lightly and evenly between the layers. This helps thicken the sauce without leaving pockets of flour.
Pour the evaporated milk slowly and evenly over the top so it can work its way down through the layers.
Slow cookers can vary. The potatoes are done when they are fork-tender, so use the cooking time as a guide.
Let the scalloped potatoes rest for a few minutes after cooking. This gives the creamy sauce time to thicken before serving.
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Small or large cans of evaporated milk?