Crock Pot Scalloped Potatoes with Am
Creamy, cheesy, and irresistibly hearty, these Crock Pot Scalloped Potatoes with Ham are the ultimate comfort food for busy weeknights, holiday gatherings, or cozy family dinners. Layered with thinly sliced russet potatoes, tender bites of savory ham, and a rich, velvety cheddar cheese sauce made from scratch, this slow-cooker dish is as indulgent as it is convenient. The robust flavors of garlic and black pepper enhance every bite, while fresh parsley adds a burst of color and freshness. Perfectly slow-cooked to tender, bubbly perfection, this crowd-pleasing casserole takes minimal effort but delivers maximum flavor, making it an ideal recipe for any occasion. Serve as a stand-alone dinner or pair it with your favorite side dishes for a meal that'll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Ham
- 1 medium Onion
- 2 cups Cheddar cheese
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2.5 cups Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley
- 1 as needed Cooking spray
Instructions
Peel the potatoes and slice them into 1/8-inch thick rounds. Set aside in a bowl of cold water to prevent browning.
Chop the ham into bite-sized cubes and finely dice the onion.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden to form a roux.
Gradually pour in the milk while continuing to whisk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes.
Stir in the garlic powder, salt, black pepper, and 1 1/2 cups of cheddar cheese. Remove from heat and set the cheese sauce aside.
Spray the inside of the crock pot with cooking spray to prevent sticking.
Layer one-third of the potato slices evenly on the bottom of the crock pot. Top with one-third of the ham and one-third of the diced onion.
Pour one-third of the cheese sauce evenly over the potato, ham, and onion layer.
Repeat this layering process two more times until all the ingredients are used, finishing with a layer of cheese sauce on top.
Cover the crock pot with the lid and cook on high for 3-4 hours or on low for 6-8 hours, until the potatoes are tender.
In the last 30 minutes of cooking, sprinkle the remaining 1/2 cup of cheddar cheese on top and cover again until melted.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 4931 mg | 214% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 49.4 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1925 mg | 148% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 7783 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
