Crockpot Ham and Potatoes
Cozy up to an effortless dinner with this Crockpot Ham and Potatoes recipe, a creamy, cheesy, and hearty dish that’s perfect for busy weeknights or comforting family meals. Featuring tender Russet potatoes, savory diced ham, and layers of melted cheddar cheese, all brought together in a luscious blend of cream of mushroom soup and sour cream, this slow cooker classic delivers maximum flavor with minimal effort. A hint of garlic powder and paprika adds depth, while the crockpot does all the work, leaving your kitchen smelling irresistible. Serve this comforting casserole-style dish hot, garnished with fresh parsley for an added touch of freshness. Ideal for meal prepping or sharing, this recipe is as delicious as it is convenient!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Ham, fully cooked and diced
- 2 cups Cheddar cheese, shredded
- 1 can (10.5 ounces) Cream of mushroom soup
- 1 cup Sour cream
- 1 small Onion, finely diced
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter, cut into small cubes
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Peel the potatoes and slice them into thin rounds, about 1/4-inch thick. Set them aside.
Spray the inside of the crockpot with non-stick cooking spray or lightly grease it with butter.
In a medium mixing bowl, combine the cream of mushroom soup, sour cream, garlic powder, paprika, salt, and black pepper. Stir until well blended.
Layer one-third of the potato slices in the bottom of the crockpot.
Top with one-third of the diced ham, one-third of the chopped onion, and one-third of the shredded cheddar cheese.
Drizzle one-third of the soup mixture over the layered ingredients. Repeat this layering process two more times, ending with a final layer of the soup mixture on top.
Scatter the cubed butter evenly over the top of the assembled ingredients.
Cover the crockpot with its lid and cook on low for 6 hours or on high for 3-4 hours, until the potatoes are fork-tender and the mixture is bubbling.
Once done, remove the lid and let the dish sit for 5-10 minutes to thicken slightly.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 387 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1152 mg | 25% | |
*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.
