One chilly autumn afternoon, while sorting through a box of old recipe cards my mother had tucked away in a worn floral tin, I found a faded card titled “Ham & Potato Bake – Crockpot.” The edges were stained, the ink slightly smudged, and I could tell it had seen love over the years.
The handwriting was hers—looped and elegant—and just reading it brought back memories of our kitchen filled with the aroma of melted cheese and savory ham. That afternoon, with a soft drizzle tapping the windows, I decided to make it again—not just for dinner, but to remember her quiet joy in cooking meals that made people feel at home.
As I layered the potatoes and ham in my slow cooker, I could almost hear her humming Patsy Cline in the background. The smell that drifted through my kitchen that day wasn’t just food—it was a warm hug from the past. And as the cheese melted and the potatoes softened into creamy perfection, I knew I had to share this with you.
This dish isn’t fussy or complicated. It doesn’t call for fancy ingredients or hours in the kitchen. It’s one of those dependable, heartwarming recipes that brings the family together—perfect for busy weekdays, relaxed Sundays, or whenever you just need a little comfort.
Short Description
This Slow Cooker Ham and Potatoes is a creamy, cheesy, and savory one-pot meal. Layered with tender potatoes, smoky ham, onions, and melted cheddar, it’s cooked low and slow to bring out nostalgic flavors in every bite.
Key Ingredients
- 6 to 8 slices of ham, chopped (about 2 cups)
- 4 to 5 medium potatoes, peeled and sliced (about 6 cups)
- 1 medium onion, chopped
- 1 cup grated cheese (cheddar is perfect!)
- 1 can cream of mushroom soup (undiluted)
- Salt and pepper, to taste
- Water, as needed (optional, to prevent sticking)
Tools Needed
- Slow cooker (4- to 6-quart works best)
- Vegetable peeler
- Chef’s knife
- Cutting board
- Measuring cups
- Spatula or spoon
Cooking Instructions
Step 1: Layer the Ingredients
Lightly grease the inside of your slow cooker with cooking spray or a bit of oil to keep everything from sticking. Begin with a layer of sliced potatoes at the bottom.
Then add chopped ham, onions, a pinch of salt and pepper, and a sprinkle of cheese. Continue layering in that order until you’ve used up all the ingredients, ending with a hearty layer of cheese right on top.
Step 2: Add the Soup
Pour the undiluted can of cream of mushroom soup over the top layer. Use a spatula or the back of a spoon to spread it gently and evenly, ensuring the top is coated. This helps the dish stay creamy and moist as it cooks.
Step 3: Slow Cook
Cover the slow cooker and cook on low for 6 to 7 hours. The potatoes should be fork-tender and the layers melted together in a cheesy, savory blend. Check around the 4-hour mark—if the bottom looks too dry or starts sticking, add 2–3 tablespoons of water to keep things moist.
Step 4: Serve
Once ready, spoon the dish into bowls or onto plates. Serve it warm as-is, or round out the meal with a crusty slice of bread, steamed green beans, or a bright garden salad.
Why You’ll Love This Recipe
Hearty and satisfying: A filling one-dish meal that comforts every time.
Easy prep: Just slice, layer, and let the slow cooker work its magic.
Family-friendly: Kids love the cheesy goodness, and it’s great for picky eaters.
Budget-wise: Uses simple, inexpensive ingredients.
Customizable: Easily adapted to suit different tastes or dietary needs.
Mistakes to Avoid & Solutions
Mistake 1: Soggy texture
Solution: Use firm potatoes like Yukon Gold or russets to prevent mushiness. Avoid overcooking beyond 7 hours.
Mistake 2: Ingredients sticking to the bottom
Solution: Always grease the slow cooker and consider adding 2–4 tablespoons of water if the dish starts drying out halfway through.
Mistake 3: Uneven cooking
Solution: Slice potatoes evenly and not too thick (about ¼ inch) to ensure they cook through at the same pace.
Mistake 4: Over-salting
Solution: Since ham and soup already contain salt, go light when seasoning between layers. You can always adjust at the end.
Mistake 5: Watery results
Solution: Don’t add extra liquid unless absolutely necessary. Only add water if the slow cooker seems too dry after 4 hours.
Serving and Pairing Suggestions
Serve this dish hot in deep bowls or on dinner plates. It works beautifully as a main dish.
Best pairings include:
– Crusty sourdough or garlic bread
– Steamed green beans or asparagus
– A crisp romaine salad with lemon vinaigrette
– A glass of chilled white wine or warm apple cider
Perfect for potlucks, family-style dinners, or cozy nights around the table.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Place portions in freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge.
Reheat: Warm in the microwave in 60-second intervals, or reheat in the oven at 325°F, covered with foil, for 20 minutes until heated through.
Avoid drying out: Add a splash of milk or broth before reheating to restore creaminess.
FAQs
1. How thin should I slice the potatoes?
Slice them to about ¼-inch thick. Thinner slices cook more evenly and absorb flavors better.
2. Can I use a different soup instead of mushroom?
Yes! Cream of chicken or cream of celery works well and gives a slightly different flavor.
3. Can I prep this the night before?
Absolutely. Assemble all the layers in the slow cooker insert, cover, and refrigerate overnight. Just start cooking the next morning.
4. What kind of ham works best?
Leftover baked ham, thick deli slices, or even diced ham steaks all work great.
5. Can I add vegetables?
Sure. Try layering in peas, corn, or chopped spinach for extra nutrition and color.
Tips & Tricks
A mandoline slicer can speed up potato prep and ensure even slices.
Add a sprinkle of paprika or dried thyme between layers for extra depth.
If you prefer a crisp top, pop the finished dish under the broiler for 2–3 minutes in an oven-safe dish.
Let the cooked dish rest for 10 minutes before serving for better texture.
Shred your own cheese—pre-shredded varieties sometimes don’t melt as smoothly.
Recipe Variations
Cheesy Bacon Twist
Swap ham for cooked crumbled bacon. Follow the same layering method and add ½ teaspoon smoked paprika for a flavor boost.
Vegetarian Version
Skip the ham and add 1½ cups of chopped mushrooms and bell peppers. Use cream of celery soup instead. Add a pinch of garlic powder for savory depth.
Spicy Kick
Add ½ teaspoon crushed red pepper flakes and swap cheddar for pepper jack cheese. You can also toss in diced jalapeños between layers.
Sweet Potato & Ham Combo
Use half regular potatoes and half sweet potatoes. This adds a subtle sweetness that pairs beautifully with the smoky ham.
Extra Creamy Delight
Stir ¼ cup sour cream or plain Greek yogurt into the soup before pouring it over the top. It adds tanginess and an extra creamy texture.
Final Thoughts
This Slow Cooker Ham and Potatoes recipe holds a special place in my heart, not just for its flavor but for the memories it brings back with each bite. It’s the kind of dish that doesn’t scream for attention but gently whispers comfort. It reminds me of slow Sundays, warm kitchens, and family gathered around the table. I hope it becomes one of those recipes you turn to again and again—reliable, comforting, and always appreciated.
Sometimes, the simplest meals are the ones that linger longest in our hearts. This one surely does for me. Whether you’re feeding a crowd or looking for a warm solo dinner on a cool evening, this dish wraps you up in coziness. It’s a humble treasure, passed from one generation to the next, and I’m honored to share it with yours.
Happy cooking—and even happier eating!
Slow Cooker Ham And Potatoes
Print ThisIngredients
- 6 to 8 slices of ham, chopped (about 2 cups)
- 4 to 5 medium potatoes, peeled and sliced (about 6 cups)
- 1 medium onion, chopped
- 1 cup grated cheese (cheddar is perfect!)
- 1 can cream of mushroom soup (undiluted)
- Salt and pepper, to taste
- Water, as needed (optional, to prevent sticking)
Instructions
Step 1: Layer the Ingredients
Grease the slow cooker lightly. Start with sliced potatoes, then add ham, onions, salt, pepper, and cheese. Repeat layers, finishing with cheese on top.
Step 2: Add the Soup
Pour the undiluted cream of mushroom soup evenly over the top. Spread gently to coat the surface.
Step 3: Slow Cook
Cover and cook on low for 6 to 7 hours until potatoes are tender. At 4 hours, add 2–3 tablespoons of water if it looks dry.
Step 4: Serve
Spoon into bowls and serve warm, with bread, steamed veggies, or salad if desired.
