Slow Cooker Cheesy Ham and Scalloped Potato Casserole Recipe
Ingredients:
2 lbs of potatoes, thinly sliced
1 lb of cooked ham, chopped
1 onion, thinly sliced
2 cups of shredded cheddar cheese
1 can of cream of mushroom soup
1 cup of milk
1 tsp of garlic powder
Salt and pepper to taste
Optional: Chopped parsley for garnish
Instructions:
Prepare the Soup Mixture: In a bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until well combined.
Layer the Ingredients: In the slow cooker, layer half of the sliced potatoes, chopped ham, sliced onions, and shredded cheddar cheese.
Add Soup Mixture: Pour half of the soup mixture evenly over the layers.
Repeat the Layers: Add another layer with the remaining potatoes, ham, onion, and cheese. Pour the rest of the soup mixture over the top.
Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender and the cheese is melted and bubbly.
Serve: Garnish with chopped parsley if desired and serve hot!
FAQs (Frequently Asked Questions)
Can I use a different type of cheese? Yes, you can substitute the cheddar with other cheeses like Monterey Jack, gouda, or a cheese blend.
Can I use fresh potatoes instead of pre-sliced? Yes, just make sure to slice the potatoes thinly to ensure they cook properly in the slow cooker.
Can I make this recipe ahead of time? Yes, you can assemble everything the night before, refrigerate it, and cook it the next day.
Can I use other types of meat besides ham? Yes, cooked chicken, turkey, or sausage would work well in place of ham.
Can I make this casserole without cream of mushroom soup? You can substitute it with a homemade cream sauce or use cream of chicken soup for a different flavor.
How do I prevent the potatoes from being too soggy? Make sure the potatoes are sliced thinly and that you don’t overfill the slow cooker, as this could cause them to cook unevenly.
Can I freeze this casserole? Yes, this casserole can be frozen. Allow it to cool completely before freezing and store in an airtight container for up to 2-3 months.
How do I reheat frozen casserole? To reheat, thaw overnight in the fridge, then bake at 350°F for 25-30 minutes or until heated through.
Can I use frozen ham? Yes, you can use frozen ham. Just make sure to defrost it and chop it before adding it to the layers.
Can I use non-dairy milk? Yes, you can substitute dairy milk with almond milk or coconut milk for a dairy-free version.
Can I add more vegetables to the casserole? Yes, you can add veggies like bell peppers, peas, or carrots for added nutrition and flavor.
Can I make this recipe gluten-free? To make it gluten-free, use gluten-free cream of mushroom soup or substitute with a homemade sauce.
Can I cook this on high instead of low? Yes, cooking on high for 4-5 hours will work if you need it done faster, but the texture might not be as tender as when cooked on low for 6-8 hours.
Can I use instant potatoes for this recipe? Instant potatoes are not ideal for this slow cooker recipe, as they don’t hold up as well as fresh potatoes when cooked for long periods.
Can I substitute garlic powder with fresh garlic? Yes, you can use 1-2 cloves of minced fresh garlic instead of garlic powder for a stronger flavor.
How do I make this casserole spicier? Add a pinch of cayenne pepper, chili flakes, or diced jalapeños for extra heat.
Can I add cream cheese to make it richer? Yes, you can stir in a few ounces of cream cheese into the soup mixture for extra creaminess.
What should I serve this casserole with? This casserole pairs nicely with a simple green salad, steamed vegetables, or crusty bread.
How do I make this casserole more cheesy? Add an extra cup of shredded cheese to the layers for an extra cheesy casserole.
What can I use if I don’t have a slow cooker? You can bake this casserole in the oven at 350°F for about 1.5 hours or until the potatoes are tender.
20 Best Tips to Make Slow Cooker Cheesy Ham and Scalloped Potato Casserole:
Use russet potatoes for a creamy texture, as they hold up well in the slow cooker.
Slice the potatoes thinly (about 1/8 inch thick) to ensure they cook evenly and become tender.
Layer the casserole properly to ensure the flavors meld well throughout the dish.
Don’t overfill the slow cooker to allow proper cooking. A 6-quart slow cooker works best for this recipe.
Use cooked ham for the best flavor and convenience.
Opt for sharp cheddar cheese to enhance the flavor of the casserole.
Stir the soup mixture well to prevent clumps and ensure an even sauce.
Season each layer with a bit of salt and pepper for consistent seasoning throughout the casserole.
Cook on low for the best results—this ensures tender potatoes and more flavorful layers.
Cover the slow cooker with the lid during cooking to retain moisture and heat.
Top with extra cheese during the last 15 minutes of cooking for a melty, golden finish.
Check the potatoes for tenderness by inserting a fork into the layers toward the end of cooking time.
Add a dash of Dijon mustard to the soup mixture for a tangy twist that complements the cheese and ham.
Add fresh herbs like thyme or rosemary for extra depth of flavor.
Consider adding a small amount of heavy cream to the soup mixture for a richer sauce.
Be cautious with liquid—don’t add too much milk, as the slow cooker will release moisture from the potatoes and ham.
Stir the casserole midway through cooking if you prefer a more evenly distributed layer of cheese and sauce.
Use a slow cooker liner for easier cleanup after the casserole is cooked.
Garnish with fresh herbs like parsley or chives for color and freshness.
Add a crunchy topping like crushed potato chips or breadcrumbs for a delightful contrast.
Storage and Heating Tips:
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This casserole freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months.
Reheating: Reheat leftovers in the microwave for 1-2 minutes, or in the oven at 350°F for 15-20 minutes, covered with foil.
For a crispier top: After reheating, you can place the casserole under the broiler for 1-2 minutes to achieve a crispy, golden cheese topping.
Defrosting frozen casserole: Thaw the casserole in the refrigerator overnight before reheating, or reheat directly from frozen with extended baking time.
