Pour cream of mushroom soup over sliced potatoes, along with these 3 ingredients, into slow cooker for a creamy comfort meal that’s the one everyone

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Best Easy Slow Cooker Scalloped Potatoes and Ham Recipe (Creamy Amish-Style Comfort Food)

There’s something deeply comforting about a big batch of creamy slow cooker scalloped potatoes and ham simmering away in the kitchen. The smell alone feels like home — warm, cozy, and nostalgic in the best possible way. This is the kind of easy dinner recipe that reminds people of family gatherings, holiday leftovers, and old-fashioned potluck tables where everyone went back for seconds.

What makes this recipe especially popular is how incredibly simple it is. With just a handful of affordable pantry staples, you can create a rich, satisfying meal that tastes like it took hours of effort. It’s perfect for busy weeknights, lazy Sundays, meal prep, or whenever you need a hearty comfort food dinner without standing over the stove.

Even better, this slow cooker recipe is ideal for families looking for budget-friendly meals, high-protein comfort food ideas, and easy make-ahead dinners. The creamy potatoes, savory ham, and rich sauce create a balanced meal that’s filling, flavorful, and guaranteed to disappear fast.

Why You’ll Love This Recipe

  • Super easy slow cooker recipe with minimal prep
  • Creamy, hearty, and perfect for comfort food cravings
  • Great way to use leftover ham
  • Family-friendly and ideal for meal prep
  • Budget-friendly dinner recipe for busy weeknights
  • Rich, satisfying flavor with simple pantry ingredients

Slow Cooker 5-Ingredient Amish Scalloped Potatoes & Ham

Servings

6

Ingredients

  • 2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8–1/4 inch thick)
  • 2 cups diced cooked ham (about 8 ounces)
  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • 1 cup whole milk (or 2% milk)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter or cooking spray (for greasing slow cooker, optional)

Directions

  1. Lightly grease the inside of a 4- to 6-quart slow cooker with butter or cooking spray to help prevent sticking and make cleanup easier.
  2. Peel the potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. The more evenly you slice, the more evenly they’ll cook; a sharp knife or mandoline works well here.
  3. In a medium bowl, whisk together the condensed cream of mushroom soup, milk, salt, and pepper until smooth and well combined. This creates the creamy sauce that will coat the potatoes and ham as they cook.
  4. Layer about half of the sliced potatoes evenly in the bottom of the slow cooker. Scatter half of the diced ham over the potatoes in an even layer.
  5. Repeat with the remaining potatoes and then the remaining ham, creating simple, even layers so the sauce can seep through.
  6. Slowly pour the cream of mushroom mixture evenly over the top of the layered potatoes and ham, making sure to cover as much of the surface as possible. Gently tap the slow cooker on the counter or use the back of a spoon to nudge the top layer so the sauce settles down between the slices.
  7. Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the sauce is bubbling and thickened around the edges.
  8. Once done, turn the slow cooker to WARM and let the dish sit, covered, for about 10 to 15 minutes. This brief rest helps the sauce thicken slightly and makes it easier to scoop neat portions.
  9. Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve the scalloped potatoes and ham hot, straight from the slow cooker.