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Mom’s Scalloped Potatoes and Ham

Mom's friend gave her this recipe years ago, and she shared it with me. When we have leftover ham to use up, it's the most-requested recipe at my house. —Kelly Graham, St. Thomas, Ontario
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    9 servings

Ingredients

  • 10 medium potatoes (about 3 pounds), peeled and thinly sliced
  • 3 cups cubed fully cooked ham
  • 2 large onions, thinly sliced
  • 2 cups shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

  • In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper.
  • Cover and cook on low for 8-10 hours or until potatoes are tender.

Crock-Pot Scalloped Potatoes and Ham

How can I reduce the sodium in this dish?

To reduce the sodium, use a reduced-sodium can of soup or decrease the amount of ham.

How can I make this dish creamier?

Make the dish creamier by adding a tablespoon or two of milk.

Can I use a different type of canned soup for these scalloped potatoes?

Feel free to experiment with a can of cream of chicken, cream of celery or even cream of onion soup. You can also try adding a cheese soup.

Can I add vegetables to this scalloped potatoes and ham recipe?

You really can't go wrong by tossing in a few veggies of your choice. Try adding a handful of frozen peas and carrots or mix some of last night's corn kernels into the slow cooker. Add a small can of drained mushrooms or even a drained jar of chopped pimentos.

Tips

Can't get enough potatoes? Check out these spud-loving greats! Research contributed by Mark Hagen, Taste of Home Executive Editor
Nutrition Facts
1-1/2 cups: 344 calories, 13g fat (7g saturated fat), 53mg cholesterol, 995mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 17g protein.

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Reviews

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Average Rating:
  • bjpalmer
    Nov 21, 2018

    I thought this was the perfect comfort food for a cold November evening. My husband and toddler loved it, as well as my mother. It was easy to prepare. I will say that I think 6 hours in the slow cooker is much better than 8-10. I think if mine continued to cook it would have burned past 6 hours. Thanks for a great recipe!

  • Cis
    Oct 21, 2017

    Gross. Nothing but potatoes with salty soup over them. Not scalloped potatoes and ham.

  • pajamaangel
    Jun 11, 2017

    No comment left

  • QuiltedPiper2
    Nov 19, 2016

    The dish was far too salty even for my husband who adds salt to everything.

  • rwippel
    May 25, 2016

    I think this recipe was just okay. I wasn't blown away. Also I think 8-10 hours in the crockpot was too long. 5-6 hours might have been more appropriate.

  • BeansBokens
    Feb 6, 2016

    I love this recipe! This is how I've always made mine- with just a few revisions. I do a probably the same amount of potatoes, maybe a little more. I do about 4 cups of cubed ham. 1 large sliced onion. 3-4 cups of mild shredded cheddar. Two regular cans of cream of mushroom soup. And 3/4tsp of paprika. Mix half the onion and potatoes in the crock, then do cheese, then repeat, then add the mushroom soup can and the spices on top. I don't touch it until about 2 hours left, then I stir. Cook it for 8-10 hours. The longer, the better so the potatoes are nice and soft. The color might not be beautiful, but it's DELICIOUS!

  • panam
    Oct 6, 2015

    Finally a recipie for scalloped potatoes yea

  • dannieg58
    Apr 12, 2015

    I have made this several times and always get raves from family and friends. Instead of Cream of Mushroom I use Cheddar Cheese or Cheese and Broccoli, also reducing the amount of grated cheese by 1/2 cup. I layer it potato, onion, ham, potato, onion, broccoli, grated cheese, ham and last layer of potato. Pour soup over and sprinkle freshly cut parsley on top as well as the pepper and paprika

  • JeanetteSomers
    Nov 17, 2014

    was not creamy enough

  • BJMorse
    Jan 31, 2014

    I have made this type before but I used celery soup an cream or I have used 1/2 an 1/2. And cut my potatoes thicker and I only used about a pound or so of Potatoes, just enough to fill the casserole dish, one large onion, and a couple of cups of Ham, And about a 4 th of a cup of flour mixed with the liquid. And I added about a tsp or so of salt and a little fresh ground pepper. No paprika. A cup of cheese and then topped with a little more cheese on top depending on how much cheese you like, popped it back in the oven until the cheese melted an browned just a bit.