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A white bowl of slow-cooker ham and potatoes au gratin.

Slow-Cooker Ham and Potatoes au Gratin

Course: Entree / Slow Cooker
Cuisine: American
Keyword: Crock-Pot au gratin potatoes recipe, easy au gratin recipe, slow-cooker ham and potatoes
Prep Time: 20 minutes
Cook Time: 4 hours
Do ahead - Mushroom sauce: 30 minutes
Total Time: 4 hours 50 minutes
Servings: 12
Calories: 277kcal
Layered with potatoes, smoked ham, Swiss cheese, onion and then topped with a creamy mushroom sauce is what makes this casserole always a crowd favorite. Leftovers are fantastic, too.
Print Recipe


  • Crock-Pot 7 QT Cook & Carry Programmable Slow-Cooker



  • 2 tbsp unsalted butter
  • 1 lb mushrooms sliced
  • Salt and pepper
  • ¼ cup all-purpose flour
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 1 tbsp Worcestirshire sauce


  • 4 to 6 large potatoes russet are best, sliced ⅛-inch thick
  • 2 10 oz. ham steaks trimmed of fat, bone removed, and cubed
  • 1 lb Swiss cheese shredded
  • 2 medium onions chopped
  • salt and pepper
  • 1 tbsp smoked paprika



  • In a large saucepan, heat the butter over medium-high heat.
  • Add the mushrooms and cook until starting to lose their liquid, about 5 to 8 minutes. As they are cooking, sprinkle with salt and pepper.
  • Add the flour and stir until the mushrooms are coated. Continue cooking for 3 to 4 minutes.
  • Whisk in the chicken stock and the cream. Continue whisking until all lumps have disappeared. Cook, stirring frequently, until slightly thickened. Stir in 1 tsp of salt, ½ tsp of pepper, and the Worcestershire sauce. Set aside until ready to use.


  • Add a layer of sliced potatoes in the bottom of the slow-cooker. To this, add a layer of the cheese, ham, and then onions. Season with salt and pepper.
  • Repeat this process until you've reached about 1 inch from the top of the slow-cooker.
  • Top with a layer of potatoes and cheese.
  • Spread the prepared mushroom sauce over the top. Sprinkle the smoked paprika over the top of the sauce.
  • Cook on HIGH for 4 to 5 hours, or on LOW for 8 to 9 hours.



The mushroom sauce can be made up to 2 days in advance.  Keep stored in an air-tight container in the refrigerator.  No need to re-heat when adding to the top of the casserole.
You can prep all ingredients up to 1 day in advance.  Keep the sliced potatoes covered in water and then drain and dry before assembling the casserole. 
Leftovers will keep in the refrigerator for up to 1 week and can be frozen for up to 2 months. 


Calories: 277kcal | Carbohydrates: 18g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 146mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 10mg | Calcium: 335mg | Iron: 3mg