Pour cream of mushroom soup over sliced potatoes, along with these 3 ingredients, into slow cooker for a creamy comfort meal that’s the one everyone asks for

This slow cooker scalloped potatoes and ham is the kind of creamy comfort meal that feels like it came straight from a Midwestern church basement potluck. It leans on a classic pantry shortcut—canned cream of mushroom soup—poured over thinly sliced potatoes, then cooks low and slow with ham and a few simple seasonings. The result nods to Amish-style scalloped potatoes: humble ingredients, straightforward technique, and a rich, stick-to-your-ribs texture without any fussy steps like making a roux or pre-baking. It’s the dish people quietly hope you’re bringing to the gathering, and it’s easy enough for a weeknight when you want something cozy and familiar.

Serve these scalloped potatoes and ham straight from the slow cooker with something crisp and bright alongside: a simple green salad with a tangy vinaigrette, steamed green beans, or a tray of roasted carrots all balance the creaminess nicely. Warm dinner rolls or a crusty baguette help scoop up every bit of sauce. For a bigger spread, pair with a light fruit salad or sliced fresh apples to cut through the richness. Leftovers reheat well, so it also works as a hearty side next to roasted chicken or a simple pan-seared pork chop the next day.

Slow Cooker 5-Ingredient Amish Scalloped Potatoes & Ham

Servings: 6

Ingredients

2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8–1/4 inch thick)

2 cups diced cooked ham (about 8 ounces)

1 (10.5-ounce) can condensed cream of mushroom soup

1 cup whole milk (or 2% milk)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon unsalted butter or cooking spray (for greasing slow cooker, optional)

Directions

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or cooking spray to help prevent sticking and make cleanup easier.

Peel the potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. The more evenly you slice, the more evenly they’ll cook; a sharp knife or mandoline works well here.

In a medium bowl, whisk together the condensed cream of mushroom soup, milk, salt, and pepper until smooth and well combined. This creates the creamy sauce that will coat the potatoes and ham as they cook.

Layer about half of the sliced potatoes evenly in the bottom of the slow cooker. Scatter half of the diced ham over the potatoes in an even layer.

Repeat with the remaining potatoes and then the remaining ham, creating simple, even layers so the sauce can seep through.

Slowly pour the cream of mushroom mixture evenly over the top of the layered potatoes and ham, making sure to cover as much of the surface as possible. Gently tap the slow cooker on the counter or use the back of a spoon to nudge the top layer so the sauce settles down between the slices.

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

Once done, turn the slow cooker to WARM and let the dish sit, covered, for about 10 to 15 minutes. This brief rest helps the sauce thicken slightly and makes it easier to scoop neat portions.

Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve the scalloped potatoes and ham hot, straight from the slow cooker.

Variations & Tips

For extra richness, you can substitute half-and-half for part or all of the milk; just know the dish will be more indulgent and slightly thicker. If you like a bit of onion flavor, add 1/2 cup very thinly sliced onion or 1/4 cup finely chopped onion between the potato layers before pouring on the soup mixture; this keeps the ingredient list simple while adding a savory note. To lean into a more traditional Amish-style profile, skip any added cheese and let the potatoes, ham, and soup be the stars—but if your crowd loves cheese, sprinkle 1 to 1 1/2 cups shredded mild cheddar between the layers or over the top during the last 30 minutes of cooking. You can also swap the cream of mushroom soup for cream of celery or cream of chicken for a slightly different flavor while keeping the same easy method. For a lighter version, use reduced-sodium ham, low-sodium condensed soup, and 2% milk, then taste at the end and season carefully. Leftovers keep well in the refrigerator for up to 3 days; reheat gently in the microwave or in a covered baking dish at 350°F with a splash of milk to loosen the sauce.