There are some recipes I make simply because they’re easy, and then there are recipes I make because they make the whole house smell amazing. This Crockpot Cheesy Ham and Potato Casserole is definitely both.

I usually turn to this recipe when I want something hearty without spending the evening standing over the stove. You basically layer potatoes, ham, a creamy sauce, and plenty of cheese in the slow cooker, then let it do its thing.

Honestly, that’s my favorite kind of cooking.

The potatoes become wonderfully tender, the ham adds a salty, savory bite, and the melted cheese on top makes the whole dish feel like a warm hug in a bowl. It’s especially good on a chilly evening, but I’d happily eat it any time of year.

And if you happen to have leftover holiday ham in the refrigerator, even better!

Ingredients

Here’s what I usually use to make this easy slow cooker potato casserole:

2 pounds potatoes, peeled or scrubbed and thinly sliced
2 cups cooked ham, diced
1 small onion, finely chopped
2 cups shredded cheddar cheese, divided
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
½ cup milk
2 tablespoons butter, melted
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
½ teaspoon salt, or to taste
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley, optional, for garnish

Optional additions

Want to change things up? Try adding:

Diced green onions
Cooked crumbled bacon
Diced bell peppers
Monterey Jack or Colby cheese
A pinch of smoked paprika
Sautéed mushrooms

How to Make Crockpot Cheesy Ham and Potato Casserole

Step 1: Prepare the potatoes

Wash and peel the potatoes if desired, then slice them fairly thinly.

I usually aim for slices around ⅛-inch thick. They don’t have to be perfectly uniform, but keeping them close in size helps everything cook evenly.

If you’re preparing the potatoes ahead of time, keep the sliced potatoes submerged in cold water so they don’t brown. Just drain and pat them dry before assembling the casserole.

Step 2: Make the creamy sauce

In a medium bowl, stir together:

Cream of chicken soup
Sour cream
Milk
Melted butter
Garlic powder
Onion powder
Dried parsley
Black pepper

Taste the mixture before adding extra salt because the ham, soup, and cheese can already bring quite a bit of salt to the dish.

Step 3: Layer everything in the slow cooker

Lightly grease a 6-quart slow cooker.

Add a layer of sliced potatoes, followed by some diced ham, onion, and shredded cheese. Spoon some of the creamy sauce over the top.

Repeat the layers until everything has been used.

I like to finish with a generous layer of cheese because, well, there’s really no such thing as too much cheese on a potato casserole.

Step 4: Slow cook

Cover the slow cooker and cook on:

LOW for 5–6 hours, or
HIGH for 2½–3½ hours

Cooking times can vary depending on your slow cooker and how thickly the potatoes are sliced.

The casserole is ready when the potatoes are fork-tender and the center is hot and bubbling.

Step 5: Add the finishing cheese

About 15–20 minutes before serving, sprinkle the remaining cheddar cheese over the top.

Cover again and let it melt completely.

For a little extra color, you can transfer individual servings to an oven-safe dish and briefly broil them—but this is completely optional.

Step 6: Garnish and serve

Let the casserole rest for about 5–10 minutes before serving.

Sprinkle with fresh parsley or sliced green onions, then dig in.

Cooking Tips for the Best Cheesy Potato Casserole

Slice the potatoes evenly

This is probably the most important tip. If some potato slices are thick and others are paper-thin, they’ll finish cooking at different times.

Don’t rush the potatoes

If they’re still firm toward the end of cooking, give them more time. Slow cookers vary quite a bit, so use fork-tenderness rather than the clock as your final test.

Use freshly shredded cheese

I usually recommend shredding cheddar from a block if you have the time. It melts beautifully and gives the casserole that creamy, gooey texture we’re after.

Don’t overdo the salt

Between the ham, condensed soup, and cheese, this casserole already has plenty of savory flavor. Season conservatively and add more at the table if necessary.

Use leftover ham

This is one of my favorite ways to use leftover baked ham. Just dice it into bite-sized pieces and add it straight to the casserole.

Give it a few minutes to rest

I know it’s tempting to serve it immediately, but letting the casserole sit for 5–10 minutes helps the sauce thicken slightly and makes it easier to scoop.

What Kind of Potatoes Work Best?

Russet, Yukon Gold, and red potatoes all work well.

I especially like Yukon Gold potatoes because they have a naturally buttery texture and hold up nicely during slow cooking.

Russets make the casserole a little softer and starchier, while red potatoes tend to hold their shape better.

What to Serve with Cheesy Ham and Potatoes

This casserole is filling enough to be a meal on its own, but I usually add something fresh or green alongside it.

Try serving it with:

Steamed green beans
Roasted broccoli
A simple garden salad
Glazed carrots
Roasted asparagus
Dinner rolls
Crusty bread

For a particularly cozy dinner, serve a scoop of the potatoes with a crisp green salad and warm rolls. Simple, but so good.

How to Store Leftovers

Allow leftovers to cool, then transfer them to an airtight container and refrigerate.

They should keep for approximately 3–4 days in the refrigerator.

To reheat, microwave individual portions until heated through, or warm larger portions in a covered baking dish in the oven.

The casserole may thicken as it sits, so adding a small splash of milk before reheating can help bring back some of that creamy texture.

Can You Freeze This Casserole?

Yes, although the texture of the potatoes and creamy sauce can change slightly after freezing and thawing.

For best results, cool the casserole completely, portion it into freezer-safe containers, and freeze.

Thaw overnight in the refrigerator before reheating thoroughly.

Approximate Nutrition Information

Per serving, assuming 8 servings:

Calories: 390
Protein: 18 g
Carbohydrates: 35 g
Fat: 21 g
Saturated Fat: 11 g
Fiber: 3 g
Sugar: 4 g
Sodium: 850 mg

Nutrition is an estimate and will vary depending on the specific brands and quantities of ingredients used.

Frequently Asked Questions

1. Can I make this potato casserole without ham?

Absolutely. Simply leave out the ham for a delicious cheesy potato casserole. You can replace it with cooked bacon, sausage, mushrooms, or additional vegetables if you’d like.

2. Can I use frozen potatoes?

Yes, but the texture can be a little different. If using frozen diced potatoes, you may need to adjust the cooking time. I usually prefer fresh potatoes for the creamiest result.

3. Why are my potatoes still hard?

They’re probably not cooked long enough, or the slices may be thicker than expected. Keep the slow cooker covered and continue cooking until the potatoes are easily pierced with a fork.

4. Can I make this with different cheese?

Definitely. Cheddar is my go-to, but Monterey Jack, Colby, pepper Jack, or a cheddar blend can all work beautifully.

5. Can I prepare this casserole ahead of time?

Yes. You can assemble the ingredients ahead of time and refrigerate them until you’re ready to cook. For food-safety reasons, don’t leave the assembled casserole sitting at room temperature for an extended period.

Final Thoughts

If you’re looking for an easy Crockpot dinner, this cheesy ham and potato casserole is one to keep in your recipe rotation.

I love that it takes simple ingredients and turns them into something that tastes like you spent much more time in the kitchen than you actually did. The potatoes are tender, the ham is savory, and that creamy layer of melted cheese on top is pretty much impossible to resist.

Honestly, the hardest part is waiting for it to finish cooking.