Slow Cooker Cheesy Ham & Potato Casserole

Here’s a comforting, no-fuss slow cooker recipe perfect for using up leftover ham.

Slow Cooker Cheesy Ham & Potato Casserole

This is the ultimate dump-and-go comfort food. Creamy, cheesy, and incredibly satisfying.

Prep Time: 15 minutes
Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
Serves: 6-8

Ingredients

• 2 lbs (about 900g) russet or Yukon Gold potatoes, peeled and sliced into 1/4-inch thick rounds

• 2 cups cooked ham, diced

• 1 small onion, finely diced

• 2 cups (8 oz) shredded sharp cheddar cheese, divided

• 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)

• 1/2 cup sour cream (or plain Greek yogurt)

• 1/2 cup milk

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika (optional, but adds great flavor)

• Salt and black pepper to taste (be careful with salt, as ham and cheese are already salty)

• Fresh chives or green onions, chopped, for garnish

Instructions

1. Prep the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or butter. This prevents sticking and makes cleanup easier.

2. Layer the Base: Spread half of the sliced potatoes evenly in the bottom of the slow cooker. Top with half of the diced ham and half of the diced onion.

3. Make the Sauce: In a medium bowl, whisk together the condensed soup, sour cream, milk, garlic powder, onion powder, smoked paprika (if using), and a pinch of black pepper. Mix until smooth and creamy.

4. Add First Cheese Layer: Sprinkle 1 cup of the shredded cheddar cheese over the ham and onion layer. Pour half of the creamy sauce mixture over the cheese, spreading it gently.

5. Repeat Layers: Create a second layer with the remaining potatoes, ham, and onion. Pour the rest of the sauce over the top, spreading it to cover. Do not add the second cup of cheese yet.

6. Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.

7. Melt the Final Cheese: About 15 minutes before serving, sprinkle the remaining 1 cup of cheddar cheese over the top. Cover again and let it cook just until the cheese is beautifully melted and bubbly.

8. Rest and Serve: Turn off the slow cooker and let the casserole rest, uncovered, for 10-15 minutes. This helps the sauce thicken up. Garnish generously with fresh chives or green onions before serving.

Tips & Variations

• Prevent Curdling: Use full-fat sour cream and milk to prevent the dairy from separating during the long cook time. Avoid using only low-fat ingredients.

• No Peeking: Resist the urge to lift the lid during cooking. Each peek adds about 15-20 minutes to the cooking time.

• Add Veggies: For a complete meal, layer in 1-2 cups of frozen peas, chopped broccoli, or sliced carrots.

• Extra Crunch: For a crispy top, once the casserole is done, you can transfer the crock (if oven-safe) to the broiler for 2-3 minutes to brown the cheese, but the slow cooker lid-off rest works well enough.

• Storage: Leftovers keep well in the fridge for up to 3 days and taste even better the next day.

Enjoy your warm, cheesy, and effortless meal! Let me know if you’d like a green salad suggestion to go with it.