Crockpot Ham and Potato Casserole

Crockpot ham and potato casserole is a creamy slow-cooker dinner of diced potatoes, diced ham, onion and garlic in a sauce of condensed cream of mushroom soup, milk, sour cream and shredded cheddar. The potatoes turn tender in the cooker, and the cheese melts into a rich filling. For more ham and potato meals, try this rich ham and potato soup and this crockpot kielbasa and hash brown casserole.

Why You’ll Love This Crockpot Ham and Potato Casserole

• Hands-off cooking: once the potatoes, ham and sauce are in the slow cooker, the casserole cooks until the potatoes are tender, with almost no stirring.
• A use for leftover ham: 2 cups of diced ham stretch into a full family meal, especially after a holiday ham.
• Creamy, cheesy sauce: condensed cream of mushroom soup, milk, sour cream and cheddar coat every cube of potato.
• Simple ingredients: potatoes, ham, onion, garlic, soup, milk, sour cream and cheddar are easy to keep on hand for a weeknight pot.

What Is Crockpot Ham and Potato Casserole?

Crockpot ham and potato casserole is a slow-cooker take on a classic ham-and-potato bake. Diced potatoes and ham are mixed with onion and garlic, then covered in a sauce of condensed cream of mushroom soup, milk, sour cream, cheddar, salt, pepper and paprika. The cooker does the long, gentle work that an oven bake would do, until the potatoes are soft and the sauce is thick and creamy. Leftover cooked ham should be handled and reheated safely; see this USDA guide to ham and food safety.

Ingredients for Crockpot Ham and Potato Casserole

• 4 cups diced potatoes
• 2 cups diced ham
• 1 small onion, finely chopped
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup chopped fresh parsley (optional, for garnish)

Ingredient Notes

The ingredients follow the original list. The cream of mushroom soup is written as a plain condensed soup, with no brand name. A light coating of oil or butter in the slow cooker insert, listed in the method, is the only addition.

• Diced potatoes: 4 cups of peeled or unpeeled potatoes, cut into even 1/2-inch cubes so they cook at the same rate. Yellow or russet potatoes both work.
• Diced ham: 2 cups of cooked ham, cut into small cubes. Leftover baked ham is ideal, and a thick ham steak, diced, also works.
• Onion and garlic: 1 small onion, finely chopped, and 2 minced cloves of garlic give the casserole a savory base without turning it into an onion-heavy dish.
• Condensed cream of mushroom soup: 1 can (10.5 oz), used undiluted, is the backbone of the sauce. A plain condensed cream of mushroom soup is what you want here, not a ready-to-eat soup.
• Shredded cheddar: 1 cup, divided. About half is stirred into the sauce, and the rest is sprinkled on top at the end so it melts into a cheesy layer, as in the photo.
• Milk and sour cream: 1 cup of milk loosens the soup, and 1/2 cup of sour cream makes the sauce tangy and rich. Whole or 2% milk both work.
• Salt, black pepper and paprika: 1 teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 teaspoon of paprika season the sauce and add a little color to the top. Taste before adding all of the salt if your ham is already quite salty.
• Parsley: 1/4 cup chopped fresh parsley is optional and goes on just before serving.

How to Make Crockpot Ham and Potato Casserole

1. Prep the cooker: lightly grease the insert of a 6-quart slow cooker with oil or butter.
2. Add the solids: put the diced potatoes, diced ham, chopped onion and minced garlic in the insert and toss them so the pieces are mixed.
3. Make the sauce: in a bowl, whisk the condensed cream of mushroom soup, milk, sour cream, salt, black pepper and paprika until smooth. Stir in 1/2 cup of the shredded cheddar.
4. Combine: pour the sauce over the potatoes and ham and stir until everything is coated.
5. Cook: cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are tender when pierced with a fork. Avoid lifting the lid often, or the cooker will lose heat.
6. Add the remaining cheese: sprinkle the rest of the cheddar over the top, cover, and cook for 10 to 15 minutes more, until the cheese is melted. For the browned cheese spots in the photo, spoon the casserole into an oven-safe dish and broil for 2 to 3 minutes, watching closely.
7. Serve: scatter the parsley over the top if you are using it, and serve the crockpot ham and potato casserole hot.

Hands-on time is about 15 minutes. Cook time is 5 to 6 hours on LOW, or 2 1/2 to 3 1/2 hours on HIGH, plus 10 to 15 minutes for the last cheese. The recipe serves 6.

Tips for the Best Crockpot Ham and Potato Casserole

• Cut the potatoes evenly: cubes much larger than 1/2 inch can stay firm in the center while smaller pieces turn soft. Keep the dice consistent.
• Keep the lid on: every time the lid comes off, the cooker has to climb back to temperature. Check the potatoes near the end of the time range rather than in the middle.
• Taste the salt at the end: ham and condensed soup both carry salt. Start with a little less if your ham is very salty, then adjust when the potatoes are tender.
• Do not skip the last cheese: the cheddar in the sauce enriches it, but the cheese on top gives the casserole its melted finish.
• Reheat leftover ham thoroughly: leftover cooked ham should be kept cold until you dice it, and the finished casserole should be hot all the way through, following the USDA ham guidance linked above.

What to Serve With Crockpot Ham and Potato Casserole

Crockpot ham and potato casserole is rich and creamy, so it sits well next to a simple green salad, steamed green beans or buttered peas. If you have more ham to use, this slow cooker maple brown sugar ham or this slow cooker ham and beans can share the table. For another cheesy potato side, try these classic funeral potatoes. Serve the casserole straight from the cooker while the cheese on top is still soft.

Variations

• Cheese swap: a mix of cheddar and Monterey Jack melts smoothly if you want a milder top. Keep the total to 1 cup.
• Extra vegetables: a cup of frozen peas or diced cooked carrots can go in for the last hour on LOW, so they heat through without turning mushy.
• Mustard in the sauce: 1 teaspoon of Dijon or yellow mustard stirred into the soup mixture adds a little tang that works well with ham.
• Smaller batch: halve every ingredient and use a 4-quart cooker. Start checking the potatoes about 30 minutes earlier.

Storage

Let leftover crockpot ham and potato casserole cool, then store it in a covered container in the refrigerator for up to 3 days. See this FDA guide to storing food safely for general refrigeration advice. Reheat portions in a 350°F oven, covered, for 15 to 20 minutes, or in a saucepan over low heat with a splash of milk, until the center is hot. A microwave will also work in short bursts, stirred once or twice so the sauce does not separate.

FAQ

What is crockpot ham and potato casserole?

It is a slow-cooker casserole of diced potatoes and diced ham in a creamy sauce made from condensed cream of mushroom soup, milk, sour cream and cheddar, seasoned with onion, garlic, salt, pepper and paprika.

Do I have to peel the potatoes for crockpot ham and potato casserole?

No. Peeled potatoes give a softer, more uniform bite, but unpeeled yellow potatoes also work if you wash them well and dice them evenly. Either way, keep the cubes close to 1/2 inch so they cook through at the same time.

Can I make crockpot ham and potato casserole ahead of time?

You can dice the ham, chop the onion and whisk the sauce a day ahead, then keep them covered in the refrigerator. Dice the potatoes just before cooking so they do not discolor.

Why are my potatoes still firm in crockpot ham and potato casserole?

The usual causes are cubes that were cut too large, a cooker that was opened often, or a pot that was very full and slow to heat. Give the casserole more time on LOW.

Can I use leftover holiday ham in crockpot ham and potato casserole?

Yes. Leftover cooked ham is a good fit for this recipe. Keep it refrigerated until you dice it, and make sure the finished casserole is hot in the center before you serve it, following the USDA ham guidance linked above.