The first time I pulled the lid off my slow cooker to check on this casserole, a wave of savory, cheesy, and unmistakably comforting aroma filled my kitchen. It was a chilly Sunday afternoon, the kind that begs for a meal that hugs you from the inside out. I’d been craving the creamy, layered goodness of scalloped potatoes but wanted something heartier, something that could practically cook itself while I cozied up on the couch. This Cheesy Ham and Scalloped Potato Casserole was my answer. Seeing that golden, bubbly cheese topping and knowing the tender potatoes and salty ham were waiting underneath? Pure bliss. It felt like unlocking a secret: decadent Sunday dinner flavor with weekday-easy effort.
Why You’ll Love This Recipe
If you’re looking for a meal that feels indulgent but is incredibly hands-off, this is your recipe. You’ll love how the slow cooker transforms simple ingredients into a rich, cohesive casserole where every bite is creamy, cheesy, and packed with flavor. It’s the perfect solution for feeding a crowd with zero last-minute stress, and it makes fantastic leftovers that reheat like a dream. Honestly, it’s the kind of dish that earns you permanent “best cook” status in your household.
Ingredients
- 3 pounds russet potatoes, peeled and very thinly sliced (about 1/8-inch thick)
- 1 ½ cups diced cooked ham (I use a good-quality, thick-cut ham steak)
- 1 medium yellow onion, thinly sliced
- 3 cups shredded sharp cheddar cheese, divided
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 ½ cups whole milk
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- Fresh chives or parsley, for garnish
Let’s talk ingredients for a second because a few choices here make a huge difference. First, the potatoes: russets are a must for their starchiness, which helps thicken the sauce. Please, trust me, get a mandoline or use your food processor’s slicing blade. Hand-slicing them uniformly thin is nearly impossible and ensures even cooking. For the ham, don’t use the super-processed, wet sandwich ham. A hearty ham steak you dice yourself adds so much more flavor and texture. And that Dijon mustard? Don’t skip it. It doesn’t make the dish taste mustardy; it just adds a subtle depth that cuts through the richness perfectly.(See the next page below to continue…)