This Crockpot Ham and Potato Casserole is the kind of dish I turn to when I want something warm, comforting, and utterly simple to prepare. I first developed this combination on a weekend when I had leftover holiday ham and an armful of russet potatoes; I wanted something that used what I had without a long fuss in the kitchen. The slow, even heat of the crockpot transforms diced potatoes into tender, creamy bites while the ham keeps the dish hearty and savory. The melted cheddar and the cream of mushroom base give a lush mouthfeel that pairs perfectly with a crunchy topping if you choose to add one at the end.

I discovered this method one cold afternoon and it immediately became a weekday favorite because it requires minimal hands-on time and delivers consistent results. Texture is the star: fork-tender potatoes with pockets of melted cheese and chunks of ham that add a salty, smoky contrast. It’s forgiving enough to adapt to what you have in the pantry, and it’s an ideal dish for family dinners, weekday lunches, or a simple holiday side that can stand on its own as a satisfying main.

Ingredients

• Potatoes: 4 cups diced (about 4 medium russet or Yukon Gold potatoes). Choose firm, medium-sized potatoes for even cooking; Yukon Gold will give a slightly creamier texture while russet holds shape well.
• Cooked ham: 2 cups diced (leftover holiday ham, store-bought baked ham, or smoked ham steak). Trim excess fat and cut into even 1/2-inch cubes for balanced bites throughout the dish.
• Cheddar cheese: 1 cup shredded (about 4 ounces). Sharp cheddar adds bright flavor; mild cheddar will be creamier and more mellow.
• Cream of mushroom soup: 1 can (10.5 ounces). Use condensed soup for the proper thickness; if you prefer gluten-free, substitute a labeled GF cream soup or make a simple roux-based mushroom sauce.
• Milk: 1 cup (whole milk recommended for richness, but 2% works fine). Milk thins the condensed soup to a pourable consistency and enriches the filling.
• Onion: 1 medium, diced. Yellow or sweet onion adds a mild base flavor; sauté briefly if you prefer a softer, sweeter onion note.
• Seasonings: 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika (optional). Adjust salt if your ham is very salty; paprika adds color and a subtle smoky warmth.

Instructions

Prepare the ingredients:Wash, peel if desired, and dice the potatoes into roughly 1/2-inch cubes so they cook evenly. Dice the cooked ham into similar-sized pieces and chop the onion. Uniform pieces yield consistent texture and prevent some bits from overcooking while others are still firm.Mix the creamy base:In a mixing bowl whisk together the condensed cream of mushroom soup and the milk until smooth and lump-free. This step ensures the soup incorporates evenly into the casserole rather than forming dry pockets; the combined mixture should be pourable but thick.Assemble the layers:In the crockpot, arrange a layer of half the diced potatoes in an even bed. Scatter half the diced ham over the potatoes, then half the diced onion and half the shredded cheddar. Repeat with a second layer using the remaining potatoes, ham, onion, and cheese. Layering helps distribute ingredients so every scoop contains potato, ham, and cheese.Pour and season:Pour the soup-and-milk mixture evenly over the layered ingredients, allowing it to sink into the gaps. Sprinkle the garlic powder, salt, black pepper, and paprika across the top to season the surface. If your ham is salty, begin with 3/4 teaspoon salt and adjust after cooking.Cook slowly:Cover the crockpot and cook on LOW for about 6 hours, or until the potatoes are fork-tender and the casserole is bubbling at the edges. Low, slow heat prevents the milk from curdling and gives the starches time to break down into a luscious texture.Final check and serve:Once cooked, test a few potato pieces for doneness and taste for seasoning. Add more salt or pepper if needed. Serve hot straight from the crockpot, or transfer to a baking dish and broil for 2–4 minutes to brown and crisp the top if desired.

Storage Tips

Store cooled portions in shallow, airtight containers to speed cooling and preserve texture; refrigerate within two hours of cooking. The casserole will keep well for about three days in the refrigerator. For longer storage, freeze in portion-sized freezer-safe containers or a single large tightly sealed dish for up to three months. When reheating from frozen, thaw overnight and reheat in a 350°F oven until heated through, approximately 30–40 minutes depending on portion size. To revive a slightly dry top, add a splash of milk before reheating.

Ingredient Substitutions

If you want to lighten the dish, substitute 1% or 2% milk for whole milk and use reduced-fat cheddar; the texture will be slightly less rich but still pleasant. For a gluten-free alternative, swap the condensed cream of mushroom soup for a homemade roux-based mushroom sauce thickened with cornstarch or a labeled GF condensed soup. To increase vegetable content, fold in 1 cup of frozen peas or 1 cup of diced bell pepper at assembly; they will cook through in the same time. If you prefer a smoky edge, use diced smoked ham or add a teaspoon of smoked paprika in place of regular paprika.

Serving Suggestions

Serve this casserole straight from the crockpot for a casual family meal or transfer to a shallow dish for a more polished presentation. Top with chopped fresh chives or parsley for color and a touch of brightness. Pair with a crisp green salad dressed with a lemon vinaigrette to cut the richness, or serve alongside roasted Brussels sprouts for a winter dinner. For brunch, this casserole works well with scrambled eggs and hot sauce on the side. Add a crunchy breadcrumb or panko topping and broil briefly for a pleasing contrast of textures.

Seasonal Adaptations

In spring and summer, lighten the dish by using new potatoes and adding fresh peas or asparagus tips in the final hour of cooking so they remain bright. In fall and winter, add hearty flavors like caramelized onions or a teaspoon of Dijon mustard for depth. Around holidays, transform it into a side by mixing in diced cooked turkey or swapping the mushroom soup for cream of celery to pair with seasonal mains. Small changes in herbs—thyme in autumn, chives in spring—can make this feel seasonally appropriate.

Meal Prep Tips

Assemble the casserole in a crockpot liner the night before and refrigerate; when ready to cook, place the liner in the crockpot and start on low for 6 hours. For single-serve meal prep, divide the assembled mixture into six 16-ounce containers and freeze; thaw overnight before reheating in the microwave or oven. Label containers with the cook date and reheat gently to avoid drying out the edges—adding a few tablespoons of milk before reheating helps restore creaminess. This approach saves time and provides ready meals during busy weeks.

There’s a special kind of joy in serving a dish that feels like a warm hug—this casserole does that every time. I hope you adapt it, make it your own, and return to it again and again for simple, satisfying meals.