This crockpot ham and potato casserole became our go-to comfort dish the winter I needed something simple, filling, and reliably crowd-pleasing. I first made it the week after a hectic holiday when leftover ham and pantry staples were abundant; the aroma of slowly cooked potatoes with ham and melted cheddar filling the house made everyone gather in the kitchen. It’s the kind of dish that arrives at the table warm, familiar, and unpretentious — creamy without fuss, with tender potato cubes and pockets of salty ham that keep each bite interesting.

What makes this dish special is its simplicity and the way slow, even heat transforms humble ingredients into something wholly comforting. The texture is soft but not mushy when timed well: potatoes should be tender but distinct, while the cheese binds and browns minimally under the lid. I love serving it on chilly evenings with a crisp green salad; it’s also forgiving — leftovers reheat beautifully and the flavors even improve after a day in the refrigerator. Here I’ll walk you through the method, tips, and variations that make this an easy favorite for family dinners and potlucks alike.

Ingredients

• Potatoes: 4 cups diced (about 4 medium potatoes). Choose Yukon Gold or red potatoes for a creamier texture and even cooking; they hold shape better than russets. If you prefer fluffier interiors, russets also work but will become softer.
• Cooked ham: 2 cups diced (leftover holiday ham or deli ham both work). Look for ham with balanced salt level — if it’s very salty, reduce the added table salt. Diced city ham, baked ham, or ham steak are all fine.
• Cheddar cheese: 1 cup shredded. Sharp cheddar gives a tangy finish; mild yields a creamier, subtler cheese note. Pre-shredded is convenient but freshly shredded melts better.
• Cream of mushroom soup: 1 can (10.5 oz). Use your favorite brand or a gluten-free variety if needed — this creates the creamy binder for the casserole.
• Milk: 1 cup. Whole milk adds richness; 2% works fine for slightly lighter results. For dairy-free, swap to a creamy plant milk and use a dairy-free condensed soup alternative.
• Onion: 1 medium, diced. Yellow or sweet onions add depth; sauté briefly if you prefer a sweeter, milder onion profile before layering.
• Seasonings: 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika (optional). Simple seasonings allow the ham and cheese to shine.

Instructions

Prepare the ingredients: Wash and dice the potatoes into roughly 3/4-inch cubes so they cook evenly. Dice the cooked ham into similar-sized pieces and finely chop the onion. If using leftover baked ham with a rind, trim excess fat before dicing. Pat the potatoes dry after cutting to avoid excess liquid in the crockpot. Mix the creamy binder: In a mixing bowl, whisk the canned cream of mushroom soup with the milk until smooth and lump-free. A whisk or fork works well; this ensures even coating and prevents concentrated pockets of soup in the finished casserole. Layer in the crockpot: Spoon half of the diced potatoes into the bottom of a 6-quart crockpot to form a base layer. Sprinkle half of the diced ham, half the diced onion, and half the shredded cheddar over the potatoes. Repeat with the remaining potatoes, ham, onion, and cheese to create two even layers — this helps prevent bottom scorching and promotes even cooking. Pour and season: Pour the soup-and-milk mixture evenly over the layered ingredients so it seeps into the gaps. Sprinkle the top layer with garlic powder, salt, black pepper, and paprika if using. Resist stirring so the layers stay distinct; the liquid will distribute as the potatoes cook. Cook low and slow: Cover and cook on LOW for about 6 hours. Check tenderness at 5 hours — potatoes should be fork-tender but not collapsing. If using waxy potatoes, they may retain more texture; russets tend to cook faster. Avoid opening the lid frequently, which lengthens the cooking time. Finish and serve: Once potatoes are tender, remove the lid and let the casserole rest 5 minutes to settle. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, scooping through all layers so each portion gets potato, ham, and cheese.

Storage Tips

Store leftover portions in airtight containers and cool to room temperature before refrigerating to avoid condensation. Refrigerated portions keep well for up to 3 days; reheat gently in a 325°F oven covered with foil, or microwave on medium power to maintain texture. For longer storage, freeze in portion-sized freezer-safe containers for up to 3 months — label with date. When reheating from frozen, thaw overnight in the refrigerator and then warm through in the oven at 350°F until bubbling, about 25–35 minutes depending on portion size.

Ingredient Substitutions

If you’re short on ham, cooked bacon or diced cooked chicken are great alternatives; keep the salt levels in mind. Swap the condensed soup for a homemade roux-based sauce (1 tablespoon butter + 1 tablespoon flour cooked briefly, whisk in 3/4 cup milk until thick) for a fresher flavor. For dairy-free needs, use a dairy-free creamy soup and unsweetened oat or soy milk, and omit or replace cheddar with a dairy-free cheese. To increase veggie content, fold in 1 cup frozen peas or 1 cup diced bell pepper at the start of cooking; adjust cook times if adding denser veg like carrots.

Serving Suggestions

Serve scoops on warmed plates alongside a crisp green salad dressed with lemon vinaigrette to cut the creaminess. For contrast, add a tart coleslaw, steamed green beans, or roasted Brussels sprouts. Garnish with finely chopped chives or parsley for color and fresh herbal brightness. This dish pairs nicely with a crisp apple slaw or pickled vegetables to add acidity and balance the richness.

Cultural Background

Many one-dish casseroles like this evolved in North American home cooking as practical ways to stretch ingredients and feed families with minimal fuss. Using canned soup as a binder became common in mid-20th-century American kitchens because it simplified preparation and delivered consistent results. The slow-cooker adaptation leans on the same philosophy: convenience, economy, and comforting flavors that travel well from potluck table to family supper.

Seasonal Adaptations

In spring and summer, lighten the dish by using reduced-fat milk and adding fresh peas and chopped asparagus in the last hour of cooking. In the holidays, use leftover glazed ham and add a pinch of mustard powder and a tablespoon of finely chopped fresh sage for a seasonal lift. For autumn, fold in cubed roasted butternut squash with the potatoes for sweet, earthy notes that complement the ham.

Success Stories

Readers often tell me they appreciate how forgiving this is: one reader swapped the soup for a homemade cream sauce and added caramelized onions for deeper flavor; another reported using diced holiday ham and turning it into a brunch casserole topped with poached eggs. A family I hosted requested the recipe after trying it at a potluck, saying it “tasted like cozy Sunday dinners” — which is exactly the feeling I hope it brings to your table.

Meal Prep Tips

Assemble the layers in a lidded container the night before and keep refrigerated; in the morning, transfer to the crockpot and cook on low when ready. For portioned meal prep, divide the assembled mixture into individual slow-cooker liners (if using mini-cookers) or ovenproof containers, refrigerate, and cook as needed. Use labeled containers and store extras in single-serving portions for quick lunches. When reheating, add a splash of milk to loosen the mixture if it has tightened up in the fridge.

This crockpot casserole is a warm, dependable option that rewards minimal effort with comforting flavor. Try it once and you’ll understand why it keeps showing up on our weeknight rotation — it’s simple to prepare, easy to adapt, and delicious to share. Enjoy, and feel free to make it your own with the substitutions and variations suggested above.