Scalloped Potatoes and Ham {Slow-Cooker}

Colorado never ceases to amaze me.  It’s May and we’re still getting snow.  Well, we got inches of snow last weekend, but still… SNOW!  In MAY!  What happened to Spring?


Oh well, before you know it the sun comes out and melts everything away.  Plus, snow is an excuse for me to dust off the ol’ crock pot and make something that is warm and makes the entire house smell like awesome.


Like these scalloped potatoes for example.  Oh my yum.  These are hot, cheesy, and the perfect amount of salty from the ham.  Just… drool-worthy.  I burnt the roof of my mouth because I couldn’t wait to get this into my mouth.

Totally worth it.

Snow and scalloped potatoes… who needs Spring?  Okay I do.  But for now, I have these flowers.


Scalloped Potatoes and Ham {Slow-Cooker}

Rating: 51

Prep Time: 20 minutes

Cook Time: 6 hours

Yields: 6-8 servings

Scalloped Potatoes and Ham {Slow-Cooker}


  • 3 pounds russet potatoes, peeled and sliced 1/4-inch thick
  • 1 large yellow onion, cut in half and sliced thin
  • 1-1/4 cups heavy cream
  • 1-1/4 cups low-sodium chicken broth
  • 4-1/2 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 4 garlic gloves, minced
  • 1/2 teaspoon dried thyme
  • 1-1/4 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cup shredded sharp cheddar cheese (NOT extra-sharp cheddar)
  • 3/4 cup shredded Monterey Jack cheese
  • 1-1/2 cups diced thick-cut ham, cooked


  1. Prepare your slow-cooker: Fold a sheet of parchment paper into a 3-inch strip and place inside perimeter of slow-cooker insert (along the sides). Lightly spray parchment paper with cooking spray. This will prevent the potatoes around the edge of the cooker from burning.
  2. Par-cook potatoes: Toss potatoes with 2 tablespoons cream in a large bowl. Cover with plastic wrap and microwave until the edges of potatoes are translucent, 6-8 minutes, shaking bowl (without moving plastic) to redistribute potatoes halfway through cooking.
  3. Whisk broth and cornstarch in large liquid measuring cup until smooth. Melt butter in medium saucepan over medium heat. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth mixture, remaining cream, salt and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring frequently, until thickened, about 1 minute. Off heat, add cheeses, whisking until smooth. Add ham and combine.
  4. Pour half of sauce into slow-cooker insert. Arrange potatoes in even layer over sauce and pour remaining sauce over potatoes. Cover and cook on low until potatoes are tender, 5-6 hours. Let cool 20 minutes. Remove parchment and serve.

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