Slow Cooked Ham and Scalloped Potatoes

Slow Cooked Ham and Scalloped PotatoesSophie Sitting and Smiling

Have you ever played catch in your living room with a puppy while watching Food Network? It’s really hard. It’s especially difficult when you have an icy beverage in your right hand, a laptop balancing on one knee and a bowl of scalloped potatoes on the other. It’s amazing how quickly Sophie has grown since we got her in November. She’s recently learned that toys mean fetch. So from time to time, she brings me something squeaky to toss. No matter what I might be focused on at the moment. My favorite part about playing catch is it usually involves Sophie sliding across the hardwood floor while desperately trying to capture the toy with her teeth. So cute.

Slow Cooked Ham and Scalloped Potatoes
Prep Time
Cook Time
Total Time
Recipe Type: Entree
Serves: 4-6 people
  • 5-6 medium baking potatoes, unpeeled and sliced ¼" thick
  • 1/3 cup diced green onion, green and white parts
  • Approx. 2 ½ cups smoked ham, thin cubed
  • 3 Tbl. unsalted butter
  • 3 Tbl. flour
  • 1 2/3 cup milk
  • 3 Tbl. parmesan cheese, grated
  • salt and pepper
  • cooking spray
  1. Coat the interior of the slow cooker crock with cooking spray. Evenly layer the potatoes with the onions and ham. Sprinkle each layer with a pinch of salt and pepper.
  2. In a medium sauce pan, melt the butter over medium heat. Add the flour and cook for 1 minute, until the butter is completely absorbed. Slowly add the milk and heat for 3 - 5 minutes, or until slightly thickened. Do not allow the sauce to boil. Remove from heat and add the parmesan cheese. Stir until the cheese has melted.
  3. Pour the white sauce over the potatoes. Cook the mixture on high for approximately 2 - 2 ½ hours, or until the potatoes have completely softened. There should be no need to stir during cooking. Serves about 4 - 6 people as a side and 3 - 4 people as an entrée. The recipe can be easily doubled.
Author's Note
The amount of seasoning is purely based on how salty the ham and parmesan has made the dish. I always add very little in the prep stage and taste after the potatoes are cooked. Then adjust from there.

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