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Crockpot Ham and Potato Casserole

Crockpot ham and potato casserole with tender Yukon Gold potato rounds and a golden, melty cheddar top. Layered in the slow cooker, it bakes into a creamy, fork-tender casserole with savory ham in every bite.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Ham
  • 2 lb cooked ham diced into 1/2-inch cubes
Potatoes
  • 2.5 lb Yukon Gold potatoes thinly sliced
Aromatics
  • 1 onion diced
  • 3 garlic minced
Creamy soup mixture
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 0.5 cup chicken broth
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
Cheese and garnish
  • 2 cup shredded sharp cheddar cheese
  • 1 fresh chives for garnish

Equipment

  • 1 slow cooker

Method
 

Mix the creamy soup base
  1. Whisk together cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, and black pepper until smooth and uniform.
Layer the casserole
  1. Layer half the sliced potatoes in the bottom of the greased slow cooker.
  2. Add half the diced onion, half the minced garlic, and half the diced ham over the potatoes.
  3. Pour half the soup mixture over the layers and sprinkle with 1 cup of shredded sharp cheddar cheese.
  4. Repeat layers with the remaining potatoes, onion, garlic, ham, and soup mixture.
Cook until fork-tender
  1. Cook on low for 6–7 hours or high for 3–4 hours until the potatoes are fork-tender, with the casserole bubbling around the edges.
  2. Sprinkle the remaining shredded sharp cheddar cheese over the top, cover, and cook on high for 10 minutes until fully melted and lightly set.
Serve
  1. Garnish with fresh chives and serve straight from the slow cooker.

Notes

For the best texture, make sure the potato slices are thin and fairly even so they finish fork-tender at the same time as the slow-cooker base thickens. Store leftovers in an airtight container in the refrigerator up to 3–4 days; reheat in the microwave or in the slow cooker on low until hot. Freezing is not recommended because the potato texture can become grainy after thawing. For a lighter option, use low-fat sour cream and reduced-fat cheddar while keeping the layer method the same.