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

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