Slow Cooker Scalloped Potatoes and Ham with Cheddar

Why You’ll Love This Recipe

• Classic comfort made easy: slow cooker convenience with a luxe stovetop cheddar sauce.
• Layers of tender Yukon golds, savory ham, sweet onions, and garlic in creamy, cheesy goodness.
• Quick broil at the end gives a golden, bubbly crust you usually only get from the oven.
• Great for holidays, potlucks, or weeknights, and it reheats like a dream.

Grocery List

• Produce: Yukon gold potatoes (2.5 lb), yellow onion, garlic, fresh thyme, flat-leaf parsley (optional)
• Dairy: Unsalted butter, whole milk, sharp cheddar, Parmesan (optional)
• Pantry: Cooked ham (12 oz), all-purpose flour, Dijon mustard, paprika, kosher salt, black pepper, low-sodium chicken broth, cooking spray

Full Ingredients

Creamy Cheddar Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup low-sodium chicken broth
• 1.5 cups sharp cheddar, freshly shredded
• 1 tsp Dijon mustard
• 1/2 tsp sweet paprika
• 3/4 tsp kosher salt (adjust to taste; ham is salty)
• 1/2 tsp freshly ground black pepper

Layers and Assembly

• 2.5 lb (1.1 kg) Yukon gold potatoes, scrubbed and thinly sliced (1/8 inch; peeling optional)
• 12 oz (340 g) cooked ham, 1/2-inch dice (about 2 cups)
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried), divided across layers
• 1 tbsp unsalted butter (or cooking spray), for greasing the crock

To Finish and Garnish

• 1/2 cup sharp cheddar, freshly shredded
• Optional: 1/4 cup grated Parmesan
• 2 tbsp chopped flat-leaf parsley (optional)

Step-by-Step Instructions

Step 1: Prep the potatoes, ham, and aromatics

Scrub the Yukon gold potatoes and slice them 1/8 inch thick with a mandoline or a sharp knife. Dice the ham into 1/2-inch cubes. Thinly slice the onion and mince the garlic. Measure your thyme, cheese, and other sauce ingredients so everything is ready to go.

Step 2: Cook the creamy cheddar sauce

In a medium saucepan over medium heat, melt 3 tbsp butter. Sprinkle in 3 tbsp flour and whisk constantly for 1 minute to form a smooth roux. Gradually whisk in 2 cups milk and 1/2 cup broth, whisking until smooth. Bring to a gentle simmer, then cook 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in 1.5 cups shredded cheddar, Dijon, paprika, salt, and pepper until smooth and glossy.

Step 3: Grease the crock and build the layers

Grease a 5–7 quart slow cooker insert with 1 tbsp butter or cooking spray. Layer 1/3 of the potatoes in an even, slightly overlapping layer. Scatter over 1/3 of the onions and garlic, 1/3 of the ham, and a pinch of thyme. Pour 1/3 of the cheese sauce evenly over the top. Repeat two more times, finishing with the remaining sauce on top. Cover with the lid.

Step 4: Slow-cook to fork tenderness

Cook on Low for 4–5 hours or on High for 2.5–3.5 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbling at the edges. Avoid lifting the lid during the first 2 hours; heat loss can significantly extend the cook time. Start checking for doneness at 4 hours on Low (or 2.5 hours on High).

Step 5: Broil for a bubbly, browned top

Position an oven rack 4–6 inches from the broiler and set the broiler to High (500–550°F). If your slow cooker insert is broiler-safe, sprinkle the remaining 1/2 cup cheddar (and Parmesan, if using) on top and place the insert under the broiler for 3–5 minutes, watching closely, until blistered and golden brown. If your insert is not broiler-safe, transfer the hot potatoes and sauce to a 9×13-inch broiler-safe baking dish, top with cheese, and broil as directed.

Step 6: Rest, garnish, and serve

Let the casserole rest 10 minutes to set for cleaner scoops. Garnish with chopped parsley and a few grinds of black pepper. Serve warm.

Pro Tips

• Slice evenly at 1/8 inch for the best creamy, tender texture and even cooking.
• Shred your own cheese from a block. It melts smoother than pre-shredded cheese with anti-caking agents.
• Resist lifting the lid early. Each peek can add 15–20 minutes to the cook time.
• If the sauce looks a touch thin when done, leave the lid ajar for the last 15–20 minutes or use the towel-under-lid trick to absorb excess steam (keep the towel edges away from the heating element).
• Salt carefully: ham and cheddar are salty. Taste the sauce and adjust before layering.

Variations

• Gruyère and Ham: Substitute half the cheddar with Gruyère for a nutty, French-inspired twist.
• Smoky Chipotle: Add 1/2 tsp chipotle powder and use a pepper jack–cheddar blend for subtle heat.
• Vegetarian: Omit ham; add 8 oz sautéed cremini mushrooms and an extra pinch of salt.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 20–25 minutes, or microwave individual portions until hot. Freeze up to 2 months; thaw overnight in the refrigerator, then reheat at 350°F until warmed through (texture may be slightly softer after freezing). Make ahead: Slice potatoes and keep submerged in cold water for up to 12 hours (drain and pat dry before layering). The cheese sauce can be made 2 days ahead and refrigerated; warm gently before assembling. You can also assemble the casserole up to 24 hours in advance in a broiler-safe dish (not the cold slow cooker insert), cover, refrigerate, then cook in the slow cooker by transferring to a room-temp insert and starting from Step 3.

Nutrition (per serving)

Approx. 410 calories; 21 g fat (12 g saturated); 28 g carbohydrates; 26 g protein; 2 g fiber; 920 mg sodium. Calculated with ham and full dairy; values are estimates.