Slow Cooked Ham Potato Bake
Slow-Cooked Ham & Potato Bake delivers tender potatoes, savory ham, and melty cheddar in a creamy crockpot casserole that practically cooks itself.
There’s a special comfort in a meal that greets you with creamy edges and golden cheese. This set-and-forget bake layers diced russets, smoky ham, and a simple soup-and-milk sauce that turns silky as it simmers. A last-minute cheddar finish melts glossy on top, and dinner is suddenly easy.
It’s the kind of “dump-and-go” casserole that shines on busy weeknights, post-holiday fridges, and potluck tables. Minimal prep, pantry-friendly ingredients, and a slow cooker do the heavy lifting; you do the spooning and serving.
What You Need to Make This Ham & Potato Bake
- Russet potatoes — High-starch spuds that turn tender and creamy without falling apart.
- Cooked ham — Salty, savory cubes that season the whole pot as they simmer.
- Yellow onion — Gentle sweetness in every bite; finely chopped for even cooking.
- Cream of chicken soup + milk — A quick, silky base that thickens into spoonable gravy.
- Cheddar cheese (divided) — Some melts into the casserole; the rest crowns it at the end.
- Garlic powder, salt & pepper — Simple seasonings that keep flavors balanced and bright.
- Parsley or green onions (optional) — Fresh, green finish right before serving.
Step-by-Step Slow-Cooked Ham & Potato Bake
STEP 1: Lightly coat a 6-quart slow cooker with nonstick spray or a swipe of softened butter. Add the diced russet potatoes, diced ham, and finely chopped onion in an even layer.
STEP 2: In a bowl, whisk cream of chicken soup with whole milk until smooth. Stir in garlic powder, salt, pepper, and 1½ cups of the shredded cheddar to create a pourable, cheesy sauce.
STEP 3: Pour the sauce over the potatoes and ham, then fold gently to coat without mashing. Smooth the surface so everything cooks evenly beneath the lid.
STEP 4: Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the potatoes are completely tender when pierced and the sauce has thickened to a creamy consistency.
STEP 5: Sprinkle the remaining ½ cup cheddar evenly over the surface. Cover and cook 10–15 minutes until the cheese melts into a glossy blanket.
STEP 6: Switch to warm and rest 5 minutes to let the casserole settle. Scatter with chopped parsley or green onions, then spoon generous helpings into warm bowls.
Serving Ideas for Ham & Potato Bake
- Bright side salad: Crisp romaine, cucumbers, and a lemony vinaigrette cut through the richness.
- Roasted green beans: Garlicky, blistered beans add snap and a bit of char.
- Buttered peas with dill: Sweet pops that play beautifully with smoky ham and cheddar.
Choosing potatoes for a tender, creamy bite
Russet potatoes shine here because their higher starch content softens into a plush, spoonable texture as they slow-cook, subtly thickening the sauce. Waxy varieties like Yukon Golds stay firmer with a buttery bite; a blend of the two offers contrast—creamy body from russets and tender cubes that hold shape from Golds.
Balancing cheesiness without greasiness
Cheddar folded into the base and finished on top creates creamy pockets without breaking the sauce. Freshly grated cheese melts cleaner than pre-shredded versions, which often include starches. A measured final sprinkle over a fully hot casserole melts evenly and reads cheesy, not oily, from edge to edge.
Make-ahead strategy and timing confidence
Assembly can happen the night before: combine everything except the final cheese topping in the crock insert, cover, and refrigerate. Set the insert into the slow cooker and add 30–45 minutes to the LOW time. Potatoes cook by size—aim for ½- to ¾-inch dice for predictable tenderness within the listed window.
Easy tweaks for different diets
Gluten-free versions rely on a GF condensed soup or a quick homemade slurry; dairy-light approaches swap part of the milk for unsweetened evaporated milk or lactose-free options. A sharp white cheddar adds big flavor in smaller amounts, keeping the casserole richly seasoned without extra heaviness.
Helpful Tips
- Even dice, even doneness: Similar potato size ensures tender bites throughout with no crunchy surprises.
- Salt smart: Ham and cheddar bring salt; season lightly up front and adjust at the end.
- Lid discipline: Lifting the lid adds time; check only when the potatoes should be near tender.
Storage & Reheating
Refrigerate: Cool leftovers quickly, then store airtight for 3–4 days. Reheat, covered, at 325°F (165°C) until hot, stirring once and adding a splash of milk to loosen if the sauce tightened overnight.
Freeze: Portion into freezer containers and freeze for up to 2 months. Thaw overnight in the fridge and warm gently on the stovetop over low heat, splashing in milk or broth to restore creaminess.
Crisp-top option: For a fresh finish on day two, transfer to a skillet or baking dish, top with a pinch of cheddar or buttered crumbs, and broil briefly until bubbling and golden.
Slow Cooked Ham Potato Bake
Ingredients
- 2 cups of chopped pre-cooked ham
- 1 cup of whole milk
- ¼ teaspoon of finely ground black pepper
- ½ teaspoon of fine salt
- 2 cups of grated cheddar cheese separated
- 6 medium-sized russet potatoes peeled and cubed (approx. 5–6 cups)
- 1 small yellow onion minced finely
- 1 teaspoon of garlic powder
- 1 can 10.5 oz of condensed cream of chicken soup
- Optional garnish: chopped green onions or parsley
Instructions
- Coat the interior of a 6-quart slow cooker with nonstick spray to prevent sticking. Place the diced potatoes, cubed ham, and finely chopped onion into the base of the crock.
- In a separate bowl, thoroughly whisk together the condensed cream of chicken soup, whole milk, 1½ cups of the shredded cheddar cheese, garlic powder, salt, and pepper until the mixture is smooth and well combined.
- Pour the prepared cheese and soup mixture over the ingredients in the slow cooker. Stir gently to ensure all pieces are evenly coated with the sauce. Cover with the lid and set to cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes become tender when pierced with a fork.
- Once the cooking time is complete, sprinkle the remaining ½ cup of shredded cheddar over the top. Cover once more and allow it to cook for an additional 10–15 minutes until the cheese is fully melted.
- Serve the casserole warm, garnished with chopped parsley or green onions if preferred.