Crock Pot Scalloped Potatoes and Ham

5 from 3 votes

Crock Pot Scalloped Potatoes and Ham

Crock Pot Scalloped Potatoes and Ham makes a hearty, cheesy side dish that everyone will loves. Cooking it in the slow cooker makes this recipe even easier.

Prep Time20

Cook Time7

Total Time7 20

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $11.79 Recipe, $1.97 per Serving

Ingredients

6 medium russet potatoes peeled and thinly sliced
2 cups pre-cooked diced ham
1 medium onion finely chopped
2 cloves garlic minced
1 10.5 ounces cream of mushroom soup
1 cup whole milk
1 cup shredded cheddar cheese
½ cup sour cream
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
Chopped fresh parsley for garnish, optional

Instructions

Grease the inside of a 6-quart crock pot with cooking spray or butter.
In a large bowl, whisk together 1 can (10.5 oz) cream of mushroom soup, 1 cup whole milk, ½ cup sour cream, 1 tsp dried thyme, 1 tsp salt, ½ tsp black pepper, and ¼ tsp paprika until smooth.
Layer ? of the 6 peeled and thinly sliced russet potatoes in the bottom of the crock pot.
Top with ? of the 2 cups diced ham, ? of the 1 finely chopped onion, and ? of the 2 minced garlic cloves.
Pour ? of the sauce mixture evenly over the layers.
Repeat the layering process two more times with the remaining potatoes, ham, onion, garlic, and sauce mixture.
Sprinkle 1 cup shredded cheddar cheese evenly over the top.
Cover and cook on LOW for 7–8 hours, or until the potatoes are tender.
Let the casserole stand for 15 minutes before serving to allow the sauce to thicken slightly.
Garnish with fresh chopped parsley, if desired, and serve.

Notes

You can also cook on HIGH for 4-5 hours.

If you prefer a thicker sauce, you can reduce the milk to 3/4 cup.

For a thinner sauce, increase to 1 ¼ cups. Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition