Creamy Ham & Potatoes Recipe
Creamy Ham & Potatoes Recipe photo by Taste of Home
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Creamy Ham & Potatoes Recipe

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If you love scalloped potatoes, this downsized version with tender chunks of ham is just for you. The cozy, comforting entree comes courtesy of Wendy Rowley from Green River, Wyoming.
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 2 servings


  • 2 large red potatoes, cubed
  • 1/3 cup cubed process cheese (Velveeta)
  • 3/4 cup cubed fully cooked ham
  • 1 tablespoon dried minced onion
  • 2/3 cup condensed cream of celery soup, undiluted
  • 2/3 cup 2% milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups: 398 calories, 15g fat (6g saturated fat), 52mg cholesterol, 1534mg sodium, 45g carbohydrate (8g sugars, 4g fiber), 20g protein.


  1. In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion.
  2. In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir before serving. Yield: 2 servings.
Originally published as Creamy Ham & Potatoes in Cooking for 2 Spring 2009, p6

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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chmaje User ID: 5472564 165079
Reviewed Jun. 3, 2013

"I cook for my husband and I in the slow cooker all the time. Not a waste at all! What are you wasting? I don't understand your comment."

kitty666 User ID: 2260616 143605
Reviewed Mar. 13, 2012

"Too bland and salty. Will not make it again"

AMRAPUNZEL User ID: 6067363 165076
Reviewed Mar. 11, 2012

"I have made MANY times since I first found this recipe!!! We LOVE it!!! I have done it double and 4X-I don't think I have EVER made something for just two !!! LOL What I do is use a small ham steak {1 to double and 2 to 4X} I cube it and then pan fry {with a T of butter} to crisp it up a bit. Then I dice and cook onions in the pan to get up all the browned up goodness from the pan- this adds a nice smokey flavor. The little bit of butter helps to thicken the "sauce" with the flour as it cooks. We eat it like a chowder and it is even better the next day!!!"

flyovergirl User ID: 6058369 122101
Reviewed Feb. 12, 2012

"Hi Alice, According to my Taste of Home Cassaroles & slow cooker cookbook converter, which is pretty darned accurate, I would bake this dish at 350 degrees for 40 minutes."

flyovergirl User ID: 6058369 179140
Reviewed Feb. 12, 2012

"Ummm, yummy! I used a whole 16 pkg of ham cubes, 1# pkg of Velveeta and the whole can of soup to eliminate waste and this dish was delicious. The big surprise came when my husband, heating up the leftovers, added a carton of sour cream and 1 C. of peas. That made this dish absolutely mouth-watering! We will definately make this again - next time using sour cream in place of the milk and adding the peas for nutrition and color."

decar48 User ID: 5127622 165073
Reviewed Feb. 12, 2012

"I used 1 more big potato, the whole can of soup, increased the milk to 1 c. as well as the ham, used 1 heaping TBSP of dried minced onion and added a little more fliour. I couldn't see wasting 1/3 c of soup! It was delicious. I cooked it oh high for 4 hrs in my crockpot. Had enough leftover for my husband's lunch two days later."

2muchmuchmtthyme User ID: 4444929 179582
Reviewed Feb. 6, 2012

"slow cooker for two seems a waste although it is great if you are going to be away for several hours and need it ready when you get home. However, next time I will just boil the potato ahead of time. Stir all the rest together, cook until the cheese melts, then add the potatoes until they are reheated and serve."

[email protected] User ID: 4389348 181903
Reviewed Feb. 2, 2012

"Hello, do you see the bowl and the spoon and you wonder why it is soupy? Is it any wonder why women complain about men not reading directions, the women can't change the directions to suit themselves. What is wrong with: "if you don't like it, don't fix it again" I can tell it is good by what is in the recipe. How many don't know that commercial soup is loaded with salt?"

chmaje User ID: 5472564 180887
Reviewed Jan. 31, 2012

"I made this this morning and it was very good! Didn't taste too salty at all. It was soupy, but I think that's the way it's supposed to be. It's an entree, not a side dish. I used cream of chicken but everything else was as listed in the recipe. Loved it and will definitely make again!"

pattielou User ID: 5126344 163061
Reviewed Jan. 30, 2012

"It was way too soupy Did not care for it"

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