My sister makes this cheesy delight for every family gathering. Just 4 ingredients for the perfect creamy potato dish.

This slow cooker 4-ingredient scalloped potatoes and ham is my sister’s go-to dish for every family gathering. It’s the kind of cheesy, creamy comfort food that disappears fast, and no one ever guesses how simple it is. Just sliced potatoes, diced ham, shredded white cheddar, and a can of cream of mushroom soup come together into a bubbling, golden-edged casserole right in your slow cooker. It’s perfect for busy days, potlucks, or holidays when you want something warm and hearty without hovering over the stove.

Serve these scalloped potatoes and ham straight from the slow cooker with a bright green salad or steamed green beans to balance the richness. Warm dinner rolls or crusty bread are great for scooping up the extra cheesy sauce. For a bigger spread, pair it with a simple roasted vegetable tray or a fruit salad so everyone can pick and choose. It also works nicely as a side next to baked chicken or meatloaf, but honestly, it’s hearty enough to be the main dish all on its own.

Servings: 6

3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a little butter to help prevent sticking.

In a medium bowl, stir the condensed cream of mushroom soup with 1 cup of the shredded white cheddar cheese until well combined. This will be your simple cheesy sauce.

Spread a thin layer (about 2 to 3 tablespoons) of the cheesy soup mixture over the bottom of the slow cooker to keep the potatoes from sticking.

Add a layer of sliced potatoes over the sauce, overlapping them slightly so the bottom is mostly covered.

Sprinkle a generous handful of diced ham evenly over the potatoes, then spoon a few tablespoons of the cheesy soup mixture over the top, spreading it gently with the back of the spoon.

Repeat the layers—potatoes, ham, then cheesy soup mixture—until you’ve used all the potatoes and ham, finishing with a little of the sauce on top. Don’t worry if it doesn’t look perfect; it will all melt together.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbling.

About 30 minutes before serving, sprinkle the remaining 2 cups of shredded white cheddar evenly over the top of the potatoes and ham. Cover again and continue cooking until the cheese is fully melted, bubbly, and just starting to turn golden around the edges.

Once everything is hot and cheesy, turn the slow cooker to WARM and let the dish sit, covered, for about 10 minutes to thicken slightly before serving. Spoon directly from the slow cooker and enjoy that creamy, cheesy goodness.

For picky eaters who don’t love mushrooms, you can swap the cream of mushroom soup for cream of chicken or cream of celery while still keeping the recipe to four ingredients. If your family likes a stronger cheese flavor, mix in a bit of extra-sharp white cheddar or even a small handful of grated Parmesan, using it as part of the total cheese amount. To make it feel a little lighter, use Yukon Gold potatoes and trim any excess fat from the ham; you can also serve smaller portions with extra veggies on the side. If you need to stretch the dish for a crowd, add one more potato and a small splash of milk or water to the soup mixture to keep everything saucy. For a slightly crispier top, you can transfer a portion to an oven-safe dish, sprinkle with a bit of the cheese from the recipe, and broil for a few minutes before serving, though most nights we just serve it straight from the slow cooker. This recipe also reheats well—store leftovers in the fridge and warm them gently in the microwave or in a covered dish in the oven with a spoonful of water to loosen the sauce.