My sister-in-law begged me for this recipe after Easter dinner. Creamy, rich, and absolutely effortless.

This 4-ingredient slow cooker Easter ham dinner potatoes recipe is exactly the kind of dish that makes guests beg for the recipe on their way out the door. It’s creamy, rich, and absolutely effortless—perfect for when you’re juggling a holiday ham, kids hunting for eggs, and a million little to-dos. I first threw this together for Easter when I needed something that could cook alongside the ham without any babysitting, and it’s been a family staple ever since. Baby gold potatoes get sliced thin, bathed in a simple creamy sauce, and finished with gooey melted cheese right in the slow cooker. It feels like something from a fancy brunch buffet, but comes together with almost no prep and zero fuss.

Serve these creamy slow cooker potatoes right next to your Easter ham so the rich sauce can mingle with the ham juices on the plate. They’re also great with simple steamed green beans, roasted asparagus, or a crisp green salad to balance the richness. Add some warm dinner rolls or crusty bread to scoop up every bit of the cheesy sauce. If you’re hosting a larger crowd, they fit perfectly on a holiday buffet with ham, deviled eggs, and a veggie tray, and they reheat well for next-day leftovers alongside scrambled eggs for a cozy brunch.

4-Ingredient Slow Cooker Easter Ham Potatoes

Servings: 8

Ingredients

3 pounds baby gold potatoes, washed and thinly sliced (about 1/8–1/4 inch)
2 cups heavy cream
2 teaspoons kosher salt and 1 teaspoon black pepper, divided (or to taste)
3 cups shredded cheese, divided (such as mild or sharp cheddar, or a cheddar-jack blend)

Directions

Prep the slow cooker: Lightly grease a 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.

Slice the potatoes: Wash and dry the baby gold potatoes, then slice them into thin rounds about 1/8–1/4 inch thick. Keeping the slices fairly even helps them cook through at the same time and gives that pretty layered look when you scoop them out.

Season the cream: In a medium bowl or large measuring cup, whisk the heavy cream with 1 1/2 teaspoons of the kosher salt and 3/4 teaspoon of the black pepper until well combined. This simple seasoned cream is what makes the potatoes taste like they came from a fancy steakhouse without any extra work.

Layer the potatoes and cheese: Add half of the sliced baby gold potatoes to the slow cooker in an even layer, fanning them slightly so they overlap. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter half of the shredded cheese (about 1 1/2 cups) evenly over the potatoes.

Pour on the cream: Give the seasoned cream a quick stir, then pour about half of it evenly over the potatoes and cheese in the slow cooker, letting it drip down between the slices.

Repeat layers: Add the remaining sliced potatoes in an even layer on top. Pour the rest of the seasoned cream evenly over the potatoes, making sure most of the slices have some cream around them. Gently press down with a spatula or your hands to help the potatoes settle into the cream.

Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 4 1/2 to 5 1/2 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork. Try not to lift the lid too often so the heat and steam stay trapped, which keeps the sauce creamy.

Add the final cheese topping: Once the potatoes are tender and the cream has thickened into a rich sauce, sprinkle the remaining 1 1/2 cups shredded cheese evenly over the top. Cover and cook on HIGH for an additional 10–15 minutes, just until the cheese is fully melted and stretchy.

Rest and serve: Turn the slow cooker to WARM and let the potatoes sit for about 10 minutes to thicken slightly, which makes them easier to scoop. Serve straight from the white slow cooker on the table with a large serving spoon, making sure to get down to the bottom so everyone gets layers of creamy potatoes and melted cheese. They pair beautifully with Easter ham, and the leftovers reheat well for easy weeknight dinners or brunch the next morning.


Variations & Tips

Make-ahead tip: You can slice the baby gold potatoes up to 4 hours ahead and store them submerged in cold water in the fridge to prevent browning. Drain and pat dry before layering in the slow cooker. For even more Easter ham flavor, stir in 1–2 cups of finely diced cooked ham between the potato layers (this technically adds an ingredient, but it turns the side dish into a full main for post-holiday leftovers). If you prefer a slightly lighter version, swap half of the heavy cream for whole milk or half-and-half; the sauce will be a touch thinner but still creamy. For extra richness, you can use 1/2 cup cream cheese (softened and whisked into the cream) in place of some of the heavy cream, which makes the sauce even silkier. Change up the cheese by using Gruyère or Swiss for a more grown-up flavor, or a Colby-jack blend for a milder, kid-friendly option. To add a little color without complicating things, sprinkle chopped fresh parsley or chives over the top just before serving. If your slow cooker runs hot and the edges brown too quickly, line the sides with a parchment collar or stir gently halfway through cooking to keep everything creamy and prevent sticking.