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Crockpot Ham and Potato Casserole Recipe
Marigold Voss

Crockpot Ham and Potato Casserole Recipe

A comforting crockpot ham and potato casserole made with tender potatoes, savory ham, and a creamy cheese sauce. This easy slow-cooker meal is perfect for busy weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 People
Course: Casserole, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 cups Potatoes peeled and thinly sliced
  • 2 cups Cooked ham diced
  • 1 cup Cheddar cheese shredded
  • 1 cup Milk whole or 2%
  • 1 cup Heavy cream for richness
  • 2 tbsp Butter melted
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 1 tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1 tsp Paprika optional

Equipment

  • 1 Crockpot / Slow cooker 5–6 quart
  • 1 Cutting board For prep
  • 1 Knife Sharp
  • 1 Mixing bowl For sauce
  • 1 Measuring cups Optional

Method
 

  1. Grease the crockpot insert lightly with butter or cooking spray.
  2. Layer half of the sliced potatoes evenly in the crockpot.
  3. Add half of the diced ham and chopped onion over the potatoes.
  4. Sprinkle with half of the shredded cheese.
  5. Repeat layers with remaining potatoes, ham, onion, and cheese.
  6. In a bowl, mix milk, heavy cream, melted butter, garlic, salt, pepper, and paprika.
  7. Pour the mixture evenly over the layered ingredients.
  8. Cover and cook on LOW for 4 hours until potatoes are tender.
  9. Check seasoning and adjust if needed.
  10. Let the casserole rest for 10 minutes before serving.

Video

Notes

  • Use Yukon Gold or Russet potatoes for best texture.
  • Swap cheddar with Swiss or Monterey Jack cheese if desired.
  • Cook on HIGH for 2–2½ hours if short on time.
  • Leftovers reheat well and keep for up to 3 days refrigerated.