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Slow Cooked Cheesy Scalloped Potatoes

These Slow Cooked Cheesy Scalloped Potatoes with Ham are a spectacular way to incorporate smoked ham into a hearty potato dish. It can double as a side dish or can be served as a main dish casserole. Layers of golden potatoes, lots of  shredded cheese smothered with a velvety sauce turns these simple scalloped potatoes into a slow cooked wonder. The sauce is so decadent, no one will ever believe you whipped it up in your blender.


Slow Cooked Cheesy Scalloped Potatoes

Potatoes have always been a huge part of our meals. Both of my Grandpa’s and my Dad grew them. So, potatoes came straight from the garden to the table with any excess from a crop stored in the root cellar to eat during the cold winter months. As a girl, I thought that routine was normal, and only now appreciate the garden goodness that we enjoyed on a regular basis.  These scalloped potatoes are so very simple to make in your crockpot freeing the oven on busy holidays and when entertaining. They can be served straight from the slow cooker or scooped onto a platter, if you wish. When serving a crowd or planning a buffet, I recommend scooping them straight from the crockpot for easy service.

Slow Cooked Cheesy Scalloped Potatoes With Ham

Other Slow Cooker Potatoes to Add to the Menu

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Homemade Slow Cooked Cheesy Scalloped Potatoes With Ham


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5 from 1 vote

Slow Cooked Cheesy Scalloped Potatoes

Prep Time15 minutes
Cook Time6 hours
Stand time10 minutes
Total Time6 hours 25 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: slow-cooked-scalloped-potatoes, slow-cooker-cheesy-scalloped-potatoes
Servings: 8 servings
Calories: 555kcal
Author: Melissa Sperka


  • 3 lb Yukon gold potatoes sliced 1/4 inch thick
  • 1/2 lb smoked ham cubed
  • 1 small sweet onion finely diced
  • 2 cup shredded sharp white or yellow cheddar cheese
  • 2 cups shredded Gruyere cheese
  • 1 1/2 cup low sodium chicken broth
  • 1 cup half and half
  • 4 oz onion and chive cream cheese softened
  • 3 Tbsp grated Parmesan cheese
  • 4 Tbsp butter melted
  • 1 tsp garlic salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground mustard
  • 1 Tbsp chopped fresh chives


  • Liberally spray the bottom and sides of a 6-quart slow cooker with cooking spray. Cube the ham, dice the onion and mix together the 2 types of cheese.
  • To prepare the sauce, pour the chicken broth, half and half, softened cream cheese, grated Parmesan cheese, melted butter, garlic salt, black pepper and ground mustard into a stand blender. Process until smooth and fully combined.
  • Separate all ingredients into thirds. Begin layering 1/3 of the sliced potatoes in the bottom of the slow cooker. Sprinkle with 1/3 diced onion and 1/3 of the cubed ham. Drizzle with 1/3 of the sauce and 1/3 of the shredded cheese. Repeat ending with sauce and cheese.
  • Cover the opening of the slow cooker with doubled paper towels then place the lid firmly on top.
  • Cook on high for 3-4 hours or on low for 6-8. Remove the crock from the slow cooker, sprinkle with chopped chives and rest for 10 minutes before serving.


Serving: 1serving | Calories: 555kcal | Carbohydrates: 34g | Protein: 29g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1102mg | Potassium: 951mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 35mg | Calcium: 638mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Delicious. I used Gouda cheese for the gruyere as the store was out. I cooked this in the oven at 375F for 2 hours, covered. Then uncovered about 20 min. Let it sit for 20 min.

  2. I made this today, although the flavor is awesome the texture has much to be desired. It was not creamy at all it was like the cheese was “clumpy” I followed the recipe to a Tee even with the paper towel trick but the cheese just didn’t mix at all with the other ingredients.

    1. Something definitely didn’t go right for you as it should not be clumpy. Make sure you’re using quality ingredients for the best result.

      1. Yes I did use quality ingredients and block cheese. As I said I followed it to a “T”. The flavor on the other hand was delicious!! What els do you think might of went wron?? I thought maybe let it sit longer than it states? I really want to make this again! Any suggestions??

      2. The sauce has to be thoroughly mixed until smooth at the beginning but, otherwise I’m not sure what could have happened if you used really good cheese. The sauce shouldn’t clump perhaps it was the rest time that tripped you up this time.

    1. You’re welcome.The recipe will of course, work without doing it, but it does help maintain the integrity of the sauce.

  3. Good morning. Wondered what the purpose of lining the opening with paper towels might be? Ready to give this a try, looks yummy. Perfect timing since my oven is broke for now. Thank you.

    1. Hmm, that’s a tough one. In this instance it gives the “body” to the texture of the sauce. You could try a can of cream of potato soup in its place, that might work. Run it in the blender with the other ingredients just as the recipe directs.

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