How to make slow cooker Southern scalloped potatoes with ham (video)

Print this recipe
Southern comfort food often requires patience: time for flavors to meld, for ingredients to grow tender, for cheese to melt. The slow cooker is the perfect solution, giving your food a long, gentle cook without tying you to the stove. The recipe below demonstrates this perfectly.
Where I’m from in the Midwest, scalloped potatoes are traditionally made with Gruyere or Parmesan cheese, but south of the Mason-Dixon Line, cheddar is a more popular choice. Here I’ve combined both cheddar and Parmesan, maximizing flavor.
Advertisement
Cooktop Cove
Slow Cooker Southern Scalloped Potatoes With Ham
4-6
20 minutes
4 hours
4 hours, 20 minutes
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon paprika
2 pounds Yukon Gold potatoes, scrubbed well and thinly sliced
1 pound fully cooked ham, cubed
2 green onions, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup Parmesan cheese, divided
1 12-ounce can evaporated milk
1 cup half-and-half
Mix salt, pepper, dry mustard and paprika in a small bowl.
Layer one-third of the potatoes in the bottom of a 6-quart slow cooker. Sprinkle one-third of spice mixture (a heaping teaspoon) on the potatoes. Add one-third each of ham and green onions. Sprinkle with 1/3 cup of each cheese.
Repeat two more times, building layers until you have used up all the ingredients, ending with cheese.
Pour in the evaporated milk and cream, drizzling evenly over the dish.
Cover and cook on high for 4 hours, until potatoes are tender and cheese is melted. (Do not cook this dish on high as it may curdle the milk.)
Pro tip: If you’d like a crusty top, place a paper towel over the rim of the slow cooker before covering with the lid.
Advertisement
Resources
Print this recipe