
A comforting slow cooker dish of tender potatoes and savory ham in a rich, creamy sauce—perfect for busy days and family dinners.

I remember the first time I served this to my in-laws; I had minimal time to prepare but plenty of appetite to satisfy. They went back for seconds and kept commenting on how the potatoes absorbed the sauce without falling apart. That feedback convinced me to keep this in regular rotation. Over the years I’ve tweaked the timing and found that leaving the final layer of cheese until the last ten minutes preserves the bright cheese flavor while keeping the dish from becoming oily.
One of my favorite things about this preparation is how reliably it pleases a crowd. During a family reunion, someone brought a smoked ham that was a little lean, and the extra smoky notes turned this into a star side that everyone kept scooping into their plates. The resting time after cooking concentrates flavors and keeps the sauce from being runny, which is something I always emphasize when friends ask how to avoid a watery finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Reheat gently in a 325°F oven for 20 to 30 minutes or until heated through, or microwave individual portions in 1- to 2-minute intervals stirring in between to promote even heating. If sauce seems thin after reheating, stir in a tablespoon of cream or a spoonful of soft cream cheese and warm until combined to restore creaminess.
Swap the cream of celery soup for cream of mushroom or cream of chicken for a different flavor base; both work interchangeably with nearly identical results. To reduce dairy, use milk blended with a tablespoon of cornstarch to thicken, but expect a slightly lighter texture. For vegetarian versions, replace ham with smoked tofu or sautéed mushrooms and use a vegetarian cream soup, noting that the smoky depth will differ. Reduce salt by selecting low-sodium soup and ham.
Serve this as a hearty side for roast chicken, grilled pork chops, or alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. For a complete meal, add a side of steamed green beans or roasted Brussels sprouts. Garnish with chopped chives or parsley for freshness and a sprinkle of extra sharp cheddar for presentation. Individual ramekins make attractive single-serve portions for potlucks.
This style of creamy, layered potato bake has roots in American comfort cooking, where convenience items like canned soups became pantry staples in the mid-20th century. Slow cookers popularized in the same era, offering a way to turn inexpensive ingredients into a satisfying dish with minimal hands-on time. The combination of ham and potatoes is especially common in post-holiday cooking traditions, where leftover ham is repurposed into new, comforting preparations.
Assemble the layers the night before and cover the slow cooker insert tightly; store in the refrigerator overnight and cook the next day on Low for 5 to 6 hours. If assembling ahead, wait to add the final cheese until the last 15 minutes of cooking. Portion into microwave-safe containers for grab-and-go lunches; a small ramekin with a fresh sprinkle of green onion brightens the reheated serving.
Bring this dish to your next family gathering or make it for a busy weeknight—you’ll love how simple ingredients transform into something cozy and memorable. The slow cooker does the heavy lifting; all you need is a good knife, a bit of patience, and a hungry crowd.
Slice potatoes uniformly at 1/4 inch thickness to ensure even cooking and a consistent finish.
Reserve half the cheese and add it in the last 10 minutes of cooking for a fresher, melty topping.
If using very salty ham or canned soup, taste before adding salt; you may not need any additional seasoning.
Let the dish rest 10 to 15 minutes after cooking to thicken the sauce and make serving cleaner.
This nourishing slow cooker creamy ham and potatoes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Use a mandoline or a sharp knife to slice potatoes evenly about 1/4 inch thick for consistent cooking.
Yes. Assemble in the slow cooker insert, cover, and refrigerate up to 24 hours before cooking. Add reserved cheese during the final 10 minutes of cook time.
This Slow Cooker Creamy Ham and Potatoes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a small bowl whisk together the undiluted cream of celery soup and 1 cup half-and-half until smooth and lump-free. Taste for saltiness and adjust later if needed.
Wash and dry potatoes then slice them 1/4 inch thick using a sharp knife or a mandoline. Even slices ensure uniform cooking throughout the slow cooker.
Place half of the potato slices in an even layer in the slow cooker. Sprinkle half the diced ham, half the onion, and half the minced garlic across the potatoes. Add 1/2 of the dried thyme evenly.
Pour half of the soup-and-half mixture over the layered potatoes and sprinkle with half of the shredded cheddar. Repeat layers with remaining potatoes, ham, onions, garlic, and sauce. Reserve the final cheese for later.
Cover and cook on Low for 5 to 6 hours, or until the potatoes are fork-tender. Check for doneness by piercing the thickest slice with a fork; it should slide through easily.
When potatoes are tender, sprinkle the remaining cheese on top, cover, and cook an additional 10 minutes until cheese melts. Turn off the slow cooker and let the casserole rest 10 to 15 minutes before serving. Garnish with chopped green onions.
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