Crockpot ham and potato casserole is a dump-and-go dinner: diced potatoes, diced ham and onion layered in the slow cooker with a creamy sauce of cream of mushroom soup, cheddar, milk, sour cream, garlic and paprika, then cooked until the potatoes are tender and cheesy. It takes 15 minutes to put together and serves 6, and it’s one of the best ways to use leftover holiday ham.
How to make it: Toss the potatoes, ham and onion together. Whisk the soup with the cheese, milk, sour cream, garlic and seasonings. Layer half the potato mixture and half the sauce in a greased crockpot, repeat, and cook on LOW for 6 to 7 hours or HIGH for 3 to 4, until the potatoes are tender. Stir gently and top with parsley.
Why You’ll Love It
- 15 minutes of prep: dice, whisk, layer and walk away.
- Uses leftover ham: perfect after Easter, Thanksgiving or Christmas.
- Cheesy and creamy: cheddar, sour cream and soup make a rich sauce.
- A whole meal: meat and potatoes in one pot.
Ingredient Notes
Potatoes: 4 cups diced. Russet or Yukon gold both work; cut them into even, small cubes so they cook through.
Ham: 2 cups diced, from leftover baked ham or a ham steak.
Onion and garlic: 1 small onion, finely chopped, and 2 minced cloves.
Sauce: one 10.5-ounce can of cream of mushroom soup, 1 cup shredded cheddar, 1 cup milk and 1/2 cup sour cream.
Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon paprika. Taste first; ham is salty.
Parsley: 1/4 cup chopped, optional, to garnish.
More recipes you might like
Ingredients
- 4 cups diced potatoes
- 2 cups diced ham
- 1 small onion, finely chopped
- 10.5 oz cream of mushroom soup (1 can)
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup fresh parsley, chopped (optional, for garnish)
How to Make Crockpot Ham and Potato Casserole
1. Combine the base. In a large bowl, combine diced potatoes, diced ham, and chopped onion to form the base of the casserole.
2. Make the sauce. In a separate bowl, whisk together cream of mushroom soup, shredded cheddar cheese, milk, sour cream, minced garlic, salt, pepper, and paprika until smooth.
3. Layer. Spray the crockpot with non-stick spray. Layer half of the potato and ham mixture in the crockpot, pour half of the sauce over it, then repeat with remaining ingredients.
4. Slow cook. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the casserole is hot throughout (165°F).
5. Serve. Gently stir the casserole and garnish with fresh parsley if desired. Serve hot with a side of vegetables or salad.
Common Mistakes When Slow Cooking Ham and Potatoes
- Uneven potato pieces. Big chunks stay firm while small ones turn mushy. Cut everything the same size.
- Too much salt. Ham and canned soup are both salty, so taste before adding the full teaspoon.
- Lifting the lid. Every peek adds cooking time.
- Stirring hard at the end. Tender potatoes break apart; fold gently.
- Raw potatoes on top, dry. Make sure the sauce covers the top layer so the potatoes cook evenly.
Which Ham Works Best?
Any fully cooked ham works. Leftover spiral or bone-in baked ham gives the best flavor, and the bits near the bone add a smoky richness. A thick ham steak from the grocery store is the easy weeknight option; just trim and dice it. Deli ham is too thin and turns soft. Because the ham is already cooked, it only needs to heat through with the potatoes, and its salt seasons the whole pot, which is why it pays to taste the sauce before adding the full amount of salt.
How to Make It Old-Fashioned Style
For a casserole closer to grandma’s baked version, cook it on LOW, then spoon it into a baking dish, top with extra cheddar and buttered bread crumbs or crushed crackers, and broil until golden. You get the slow cooker’s tender potatoes with the crusty top of an oven casserole.
Variations
- Cream of chicken: swap it for the mushroom soup.
- Frozen hash browns: use thawed diced hash browns instead of fresh potatoes.
- Vegetables: add green beans, peas or broccoli for the last hour.
- Cheese: try Colby Jack or Swiss.
- Bacon: add crumbled bacon on top before serving.
For an oven version, try Scalloped Potatoes with Ham, which bakes leftover ham with sliced potatoes until golden.
If you have leftover ham, Crock Pot Potato Ham Soup slow cooks it with potatoes in broth and serves 8.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat in the microwave or a covered dish in the oven, with a splash of milk, until hot to 165°F.
What to Serve With It
Serve it with steamed green beans, a green salad, dinner rolls or cornbread.
More ham and potato recipes: ham and potato au gratin and ham and potato corn chowder. More slow cooker potatoes: 4-ingredient slow cooker potato casserole, 5-ingredient slow cooker layered cheesy potatoes and crockpot ranch pork chops and potatoes. For a side, try Mississippi mud potatoes.
Frequently Asked Questions
How do you make an old-fashioned ham and potato casserole?
Layer potatoes and ham with a creamy cheese sauce and cook until tender, then top with cheese and crumbs and broil for a golden crust.
What are some good crockpot recipes for leftover ham?
This casserole, ham and potato soup or chowder, ham and beans, and scalloped potatoes with ham.
Do I need to peel the potatoes?
No. Scrubbed, unpeeled Yukon gold or red potatoes work well.
Can I use frozen hash browns?
Yes. Thaw them first; they may cook a little faster.
Can I double it?
Yes, in a large slow cooker. Allow extra time and check that the potatoes are tender.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Cut the potatoes evenly, taste before salting and keep the lid closed. If you add green beans or top it with crumbs, tell me in the comments how it turned out.
Crockpot Ham and Potato Casserole
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 4 cups diced potatoes
- 2 cups diced ham
- 1 small onion finely chopped
- 10.5 oz cream of mushroom soup 1 can
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 cup sour cream
- 2 cloves garlic minced
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1/2 tsp paprika
- 1/4 cup fresh parsley chopped, for garnish (optional)
Instructions
- In a large bowl, combine diced potatoes, diced ham, and chopped onion to form the base of the casserole.
- In a separate bowl, whisk together cream of mushroom soup, shredded cheddar cheese, milk, sour cream, minced garlic, salt, pepper, and paprika until smooth.
- Spray the crockpot with non-stick spray. Layer half of the potato and ham mixture in the crockpot, pour half of the sauce over it, then repeat with remaining ingredients.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the casserole is hot throughout (165°F).
- Gently stir the casserole and garnish with fresh parsley if desired. Serve hot with a side of vegetables or salad.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
