This Slow Cooker Creamy Ham and Potatoes has been a family savior on busy weeknights and a centerpiece on casual Sunday dinners. I first landed on this combination while cleaning out the fridge after a holiday ham and realizing I needed something simple that would stretch a little meat into a satisfying meal. The result is a dish with silky potatoes that soak up a savory, lightly herbed cream sauce and tender ham cubes that add salty, savory depth. Everyone in my house asks for seconds and the leftovers are nearly as good the next day.

The texture is what keeps me coming back to this preparation. The potatoes stay firm enough to slice yet become fork tender and creamy as they braise slowly, and the melted cheddar adds a luscious finish. It is forgiving, adaptable and ideal when you want hands off cooking and a warm, comforting dish waiting at the end of the day. I love that it uses pantry staples plus that leftover ham and requires minimal prep time while delivering the kind of comfort that gathers people around the table.

Ingredients

• Condensed cream of celery soup: Use a 10.5 ounce can of undiluted condensed cream of celery soup for a classic savory base. Any major brand works well, and if you prefer a milder flavor choose cream of mushroom.
• Half and half: One cup adds richness and keeps the sauce lighter than heavy cream while still producing a silky texture. Measure with a standard US cup and room temperature half and half blends into the soup most smoothly.
• Red potatoes: About 2.5 pounds of red potatoes sliced about 1 4 inch thick. Red potatoes hold their shape and develop a creamy mouthfeel. Washing is sufficient, no need to peel unless you prefer.
• Dried thyme: One teaspoon adds gentle herbal warmth and pairs well with the savory ham. Use a good quality dried thyme or substitute Italian seasoning if that is what you have.
• White onion: Half of a medium white onion, diced. The onion softens and becomes sweet as it cooks low and slow.
• Fully cooked ham: Two cups cut into bite sized pieces. Use any leftover holiday ham or store bought cooked ham, about 8 ounces by volume measure depending on how tightly packed the cups are.
• Garlic: Three cloves, minced for aromatic depth. Fresh garlic develops a mellow background flavor during the long cook time.
• Cheddar cheese: Two and a half cups shredded sharp cheddar for a rich finish and nice melt. Pack the cups lightly when measuring shredded cheese.
• Green onions: Chopped for garnish. Scallions add a fresh onion brightness against the creamy base.

Instructions

Prepare the sauce:In a small mixing bowl combine the condensed cream of celery soup and one cup of half and half. Whisk until completely smooth so that the soup blends into a uniform pourable sauce. If the soup is thicker than expected add an extra tablespoon of half and half and whisk again. A smooth sauce ensures even coating of the potato slices.Slice the potatoes:Wash and dry the potatoes and slice them into roughly 1 4 inch thick rounds. You can use a mandoline for consistent slices or a very sharp chef knife. Consistent thickness helps the potatoes cook evenly and reach fork tenderness at the same time.Layer in the slow cooker:Add half of the potato slices in a single overlapping layer into the slow cooker. Scatter half of the diced onion, half of the ham, the dried thyme and the minced garlic over the potato layer. Pour half of the prepared sauce over the layer and sprinkle with half of the shredded cheddar.Repeat the layers:Form a second layer using the remaining potatoes, then top with the remaining sauce. Reserve half of the cheese to add later near the end of cooking. Press down gently to compact the layers for more even cooking but avoid mashing the potatoes.Cook low and slow:Cover and cook on the low setting for 5 to 6 hours until the potatoes are tender when pierced with a fork. Cooking time varies depending on slice thickness and model of slow cooker. For best results resist lifting the lid during the first four hours.Finish with cheese:When the potatoes are fork tender sprinkle the reserved cheese evenly over the top. Cover and cook another 8 to 12 minutes until the cheese is melted and gooey. Turn off the heat and allow the dish to rest for 10 to 15 minutes to let the sauce set slightly for cleaner slices.Garnish and serve:Use a wide serving spatula to portion the ham and potatoes. Sprinkle with chopped green onions for a fresh finish and serve warm with a crisp green salad or steamed vegetables.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. If you plan to freeze portions wrap them tightly in freezer safe containers and use within three months. To reheat refrigerate portions overnight and warm in a 325 degree Fahrenheit oven covered with foil until heated through, or microwave gently in intervals to avoid drying the edges. When reheating from frozen thaw in the refrigerator overnight first for best texture.

Ingredient Substitutions

You can substitute Yukon gold potatoes for a creamier texture without peeling. If you prefer a lighter dish use low fat half and half or whole milk though the sauce will be slightly thinner. Swap cream of celery for cream of mushroom or cream of chicken to change the flavor profile. For a gluten free version use a certified gluten free condensed soup and check the canned soup label for wheat ingredients.

Serving Suggestions

Serve with a crisp green salad dressed with a bright vinaigrette to cut through the richness. Steamed green beans or roasted Brussels sprouts add color and texture. For a casual family meal present the dish family style alongside crusty bread and pickles or a simple apple slaw.

Cultural Background

This type of layered casserole has roots in home cooking traditions that prioritize ease and frugality. Combining sliced potatoes and cooked meat with a condensed soup and cheese became popular in mid century American cooking as a way to make comforting one dish meals. Each region has its own take, and the slow cooker version modernizes the approach by allowing long gentle heat without fuss.

Meal Prep Tips

Assemble the layers in a slow cooker liner the night before and store covered in the refrigerator. In the morning place the liner in the slow cooker and cook on low for the usual time. If you do not have a liner lightly coat the slow cooker bowl with oil. Bringing the assembled dish to room temperature for 15 to 30 minutes before turning on the cooker can help it reach safe cooking temperatures more evenly.

Slow Cooker Creamy Ham and Potatoes is a dependable dish that highlights simple flavors and makes the most of leftover ham. Gather your ingredients, slice the potatoes evenly, and let the slow cooker do the rest. A warm, comforting meal that brings people to the table with very little fuss is always worth making your own.