Ham and Scalloped Potatoes Crock Pot Recipe
Indulge in the ultimate comfort food with this Ham and Scalloped Potatoes Crock Pot recipe, a deliciously creamy and cheesy dish perfect for busy weeknights or holiday gatherings. Tender russet potatoes, hearty chunks of cooked ham, and sweet yellow onion are layered in a slow cooker with a rich and velvety cheddar cheese sauce, made from scratch with butter, milk, and chicken broth. Cooked low and slow for hours, the flavors meld together into a dish that's irresistibly savory and satisfying. With just 20 minutes of prep, this family-friendly recipe is as convenient as it is comforting. Garnished with fresh parsley and bubbling with cheesy goodness, it’s the ultimate one-pot meal to warm your heart and home.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Cooked ham
- 1 large Yellow onion
- 2 cups Cheddar cheese
- 2 small Garlic cloves
- 3 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 2 cups Whole milk
- 1 cup Chicken broth
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 can Non-stick cooking spray
Instructions
Peel the russet potatoes and thinly slice them into rounds approximately 1/8 inch thick. Set aside.
Dice the cooked ham into bite-sized cubes. Dice the yellow onion and finely mince the garlic cloves.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, whisking constantly to form a roux.
Gradually whisk in the whole milk and chicken broth, stirring continuously to prevent lumps. Bring the mixture to a low simmer and cook until slightly thickened, about 5 minutes.
Stir in 1.5 cups of the shredded cheddar cheese, the minced garlic, kosher salt, and black pepper. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
Spray the inside of your crock pot generously with non-stick cooking spray.
Layer one-third of the sliced potatoes on the bottom of the crock pot. Sprinkle one-third of the diced ham and one-third of the diced onion on top.
Pour one-third of the cheese sauce over the potato and ham layer. Repeat the layering process two more times, finishing with cheese sauce on the final layer.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese on top of the final cheese sauce layer.
Cover the crock pot with a lid and cook on low for 6 hours or on high for 4 hours, until the potatoes are tender and the sauce is bubbling.
Once cooked, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
5019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 9568 mg | 416% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 42.5 g | ||
| Protein | 209.1 g | 418% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1826 mg | 140% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 9193 mg | 196% | |
*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.
