This slow cooker creamy ham and potatoes has been one of my go-to comfort favorites for years. I first put this combination together on a hectic weeknight when I wanted something hearty, hands-off, and familiar: the kind of dish that smells like home and invites everyone to linger at the table. The finished casserole is a cozy medley of soft, thinly sliced potatoes layered with salty, savory chunks of ham, all bathed in a smooth cream sauce and finished with melted cheddar. Its the kind of dish that gets requested again and again; every time I make it, someone asks for extra green onions on top.

I discovered how forgiving this preparation is when I experimented with different canned soups and ham leftovers. Its easy to scale, forgiving of small ingredient swaps, and ideal for days when you want dinner ready with minimal babysitting. The texture is velvety from the half-and-half and cheese, with potato slices that hold their shape while becoming tender. Memories of cold afternoons and family gatherings often come back when Im stirring the cream mixture; its a recipe that turns pantry staples into something comforting and a little celebratory.

Ingredients

• Cream of celery soup (1 can): Choose a 10.5-ounce can labeled "undiluted." This provides the savory base and body; Campbells or store-brand both work well. If you prefer less sodium, look for a low-sodium version.
• Half-and-half (1 cup): Adds creaminess without the heaviness of heavy cream. You can use whole milk for a lighter finish but expect a slightly thinner sauce.
• Red potatoes (2 1/2 pounds): Slice to about 1/4 inch thick. Red potatoes hold their shape and add a smooth texture. Yukon Golds are a fine substitute and don't require peeling.
• Dried thyme (1 teaspoon): A small amount underscores the creamy sauce with a warm, herbaceous note. Fresh thyme can be used (about 1 tablespoon chopped) if available.
• White onion (1/2, diced): Mild sweetness and a little texture. You can substitute yellow onion if needed.
• Fully cooked ham (2 cups): Dice leftover ham or use deli/bakery ham cut into bite-sized pieces. This recipe shines with smoky or honey-glazed ham variations.
• Garlic (3 cloves, minced): Adds depth to the savory sauce; fresh is best but 3/4 teaspoon garlic powder will do in a pinch.
• Sharp cheddar cheese (2 1/2 cups shredded): Reserve half for the top melt. A block-shredded cheese melts more evenly than pre-shredded blends.
• Green onions (to garnish): Brighten the dish with fresh color and a mild onion flavor.
• Salt & pepper (to taste): Season carefully; the canned soup and ham carry salt already.

Instructions

Make the sauce: In a small bowl whisk the undiluted cream of celery soup with 1 cup of half-and-half until smooth. This creates a silky, evenly textured base that will coat the potatoes. Taste for seasoning but remember the ham and soup add saltiness. Prep the potatoes: Wash and dry the potatoes, then slice them into approximately 1/4-inch rounds. Use a mandoline for uniform slices or a sharp chefs knife if youre comfortable. Uniformity ensures even cooking in the slow cooker. Layer the slow cooker: Place half of the potato slices in an even layer in the slow cooker. Scatter half of the ham, diced onion, minced garlic, and 1/2 teaspoon of the dried thyme over the potatoes. Pour half of the sauce over that layer and sprinkle with 1 1/4 cups of shredded cheddar. Add the second layer: Repeat with remaining potatoes, ham, thyme, onion, garlic, and sauce. Cover but leave the final 1 1/4 cups of cheddar out until the potatoes are cooked through. Cook low and slow: Cook on LOW for 5–6 hours, checking for fork-tender potatoes at around 5 hours. If slices are thicker than 1/4 inch, add more time. The gentle heat lets flavors meld and prevents the potatoes from disintegrating. Melt the topping: When potatoes are tender, sprinkle the reserved cheddar over the top and replace the lid. Allow the residual heat to melt the cheese for 10 minutes on LOW or with the cooker turned off but still warm. Let the dish rest 10–15 minutes before serving to thicken the sauce.

Storage Tips

Store leftovers in shallow airtight containers to cool quickly and refrigerate within two hours. For best quality, use within 3–4 days. To freeze, portion into freezer-safe containers leaving some headroom for expansion; label with the date and freeze for up to 3 months. Reheat gently in a 325F oven covered with foil until heated through, or microwave single servings stirring halfway. If reheating from frozen, thaw overnight in the refrigerator for even reheating and better texture.

Ingredient Substitutions

If you dont have cream of celery, substitute cream of mushroom or cream of chicken soup for similar richness—reduce added salt if using a salty variety. Swap half-and-half with whole milk or evaporated milk for a lighter or slightly thicker sauce, respectively. Use diced cooked turkey or rotisserie chicken instead of ham for a different flavor profile; smoked turkey adds a similar savory note. For a gluten-free finished dish, use a gluten-free canned cream soup or make a quick béchamel with gluten-free flour.

Serving Suggestions

Serve straight from the slow cooker for a relaxed family-style presentation. Garnish with chopped green onions and a sprinkling of extra cheddar if desired. Pair with a crisp green salad or steamed green beans to cut through the richness, and offer crusty bread to soak up the creamy sauce. For a holiday table, accompany with roasted Brussels sprouts and a bright apple-cranberry relish to balance the savory notes.

Cultural Background

Layered potato-and-cream dishes have roots in many comfort-food traditions, from French gratins to American casserole culture. This particular slow-cooker approach blends the convenience of modern electric appliances with the classic flavors of dairy, potatoes, and cured pork, creating an approachable dish that nods to both home-style casseroles and European gratin techniques.

Seasonal Adaptations

In winter, add a pinch of smoked paprika or a few dashes of hot sauce for warmth. Spring and summer versions benefit from adding fresh peas or blanched asparagus toward the end of cooking. During the holidays, swap regular ham for honey-baked ham for a sweeter contrast, or incorporate diced roasted root vegetables for extra depth.

Meal Prep Tips

Assemble layers in the slow cooker insert the night before and refrigerate covered. Allow the insert to come to room temperature before starting to cook, or add an extra hour to the cooking time. For batch cooking, double the ingredients and use two slow cookers or a large ovenproof casserole dish baked at 350F until bubbly and tender.

At its heart this creamy ham and potatoes dish is about comfort, convenience, and the joy of feeding people without stress. Its forgiving, delicious, and perfect for leaning on during busy weeks or sharing on special occasionsenjoy making it your own.