Here’s an easy and comforting Crockpot Ham and Potato Casserole recipe! It’s the ultimate crowd-pleaser—creamy, cheesy, and loaded with tender potatoes and savory ham. Perfect for a busy weeknight dinner or a potluck hit.
Crockpot Ham and Potato Casserole Recipe
Ingredients
Main Ingredients:
- 6 medium russet potatoes, peeled and thinly sliced
- 2 cups cooked ham, diced (leftovers work great!)
- 1 medium onion, finely diced
- 2 cups shredded sharp cheddar cheese
- 1 cup mozzarella cheese, shredded
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for variety)
- 1 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons butter, cubed
Optional Toppings:
- 1/4 cup chopped fresh parsley
- 1/2 cup crushed Ritz crackers or French-fried onions for added crunch
Instructions
Step 1: Prepare the Crockpot
- Spray the inside of your slow cooker with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.
Step 2: Mix the Sauce
- In a medium bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, onion powder, smoked paprika (if using), salt, and pepper until smooth.
Step 3: Layer the Ingredients
- Place a layer of thinly sliced potatoes at the bottom of the crockpot.
- Top with a layer of diced ham and sprinkle with some diced onions and shredded cheddar cheese.
- Spoon a portion of the sauce mixture over the layer.
- Repeat the layering process (potatoes, ham, onion, cheese, sauce) until all ingredients are used, ending with a layer of sauce on top.
- Sprinkle the mozzarella cheese over the final layer, and dot with cubes of butter.
Step 4: Cook the Casserole
- Cover the crockpot with its lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours, or until the potatoes are fork-tender and the casserole is bubbly.
Step 5: Optional Topping
- About 15 minutes before serving, sprinkle the casserole with crushed Ritz crackers or French-fried onions for extra crunch. Replace the lid and let the topping warm up.
Step 6: Serve and Enjoy
- Garnish with chopped parsley if desired and serve warm. This casserole pairs well with a crisp green salad or steamed vegetables.
Tips for Success
- Thinly Slice Potatoes: Use a mandoline slicer for even slices to ensure the potatoes cook evenly.
- Ham Substitute: Swap out ham for cooked bacon, turkey, or sausage for a different flavor profile.
- Add Veggies: Include diced bell peppers, broccoli florets, or peas to sneak in some vegetables.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in the microwave or oven until warmed through. If reheating in the oven, cover the dish with foil to prevent drying out.
- Freeze: This casserole can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
1. Can I use frozen hash browns instead of fresh potatoes?
Absolutely! Use about 32 ounces of frozen hash brown potatoes. No need to thaw—just layer them in frozen.
2. What other cheeses can I use?
Try Monterey Jack, Gruyere, or a combination of sharp cheddar and Colby Jack for extra cheesiness.
3. Can I make this casserole vegetarian?
Yes! Simply omit the ham and add more vegetables like mushrooms, bell peppers, or spinach.
4. How do I prevent the casserole from being too watery?
Avoid using potatoes that are too wet. After slicing, pat them dry with a paper towel. Also, don’t overdo the milk in the sauce.
This Crockpot Ham and Potato Casserole is creamy, hearty, and packed with flavor—an easy, hands-off meal that everyone will love. It’s a dish you’ll come back to again and again for its comfort-food goodness. Enjoy! 🥔🍖🧀
