My Favourite Crock Pot Ham and Scalloped Potatoes
Indulge in comfort and flavor with My Favourite Crock Pot Ham and Scalloped Potatoes, a hearty and satisfying dish perfect for family dinners or holiday gatherings. This slow cooker recipe combines tender layers of russet potatoes, savory bites of ham, and a rich, creamy cheddar cheese sauce made from scratch. With simple prep and the ease of crock pot cooking, the potatoes turn perfectly tender as they soak up all the cheesy, garlicky goodness. Finished with a golden layer of melted cheddar and optional parsley for a pop of freshness, this dish is as beautiful as it is delicious. Whether you're looking for a crowd-pleasing main course or a show-stopping side, this recipe is sure to become a family favorite. Keywords: Crock Pot Ham and Scalloped Potatoes, cheesy potato casserole, slow cooker comfort food, ham and potato recipes.
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Recipe Information
Ingredients
- 6 large russet potatoes
- 2 cups ham
- 1 medium yellow onion
- 1.5 cups sharp cheddar cheese
- 2 cups milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Peel and thinly slice the potatoes into 1/8-inch rounds. Set aside the slices in a bowl of cold water to prevent browning.
Dice the ham into bite-sized pieces and dice the onion finely. Set both aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour, stirring constantly, and cook for 1 minute until golden.
Gradually add the milk and heavy cream to the saucepan, whisking to avoid lumps. Continue to cook and stir until the mixture thickens, about 3-4 minutes.
Stir in 1 cup of the shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until the cheese is melted and combined. Remove from heat.
Drain the sliced potatoes and layer one-third of them in the bottom of a greased crock pot.
Top the potatoes with one-third of the diced ham and a third of the diced onion. Pour one-third of the cheese sauce over the layer.
Repeat the layering process two more times until all the ingredients are used, finishing with the cheese sauce on top.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the final layer.
Cover the crock pot with the lid and cook on LOW for 6 hours, or until the potatoes are tender and easily pierced with a fork.
Once done, remove the lid and let the dish cool slightly. Garnish with chopped parsley, if using, before serving.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 344 mg | 26% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1778 mg | 38% | |
*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.
