Slow Cooker Creamy Potato Casserole

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    31.8 g
  • Cholesterol

    53.9 mg
  • Fat

    21.6 g
  • Fiber

    1.9 g
  • Protein

    11.4 g
  • Saturated Fat

    12.5 g
  • Serving Size

  • Sodium

    1,093.3 mg
  • Sugar

    2.4 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0.9 g
  • Potassium

    448.1 mg
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Slow cooker creamy potato casserole. Creamy potato casserole is a creamy casserole with potatoes, ham, garlic, and cheese. This dish is perfect for holidays or weeknight dinners.

I used homemade Alfredo sauce to make this recipe.

Why Cook Potatoes in the Slow Cooker?

A slow cooker is a perfect tool for cooking potatoes because it can cook them evenly and slowly.

The reason why slow cookers are perfect for cooking potatoes is that they can cook them evenly and slowly, which means they will be cooked through without being overcooked. Slow cookers also keep the heat from escaping, which makes them a great choice for cooking potatoes.

The Importance of Cooking Potatoes on Low Heat for Long Periods of Time

Potatoes are a staple in many households and are usually cooked in one of two ways: boiling or microwaving. Boiling potatoes is a fast process but it can leave the potatoes with a soggy texture and overcooked insides. Microwaving them is much quicker than boiling them, but the texture can be uneven and the insides can still be undercooked.

Cooking potatoes on low heat for long periods of time is an excellent way to cook them without any of these problems. This method will also produce more flavors from the potatoes as they simmer for hours with onions and other spices.

Slow Cooker Creamy Potato Casserole

You may also like Slow Cooker Easy Salsa Chicken or Slow Cooker Italian Meatballs


  • 1½ pounds (720 g) Yucon gold potatoes
  • 8 oz (240 g) cooked ham, coarsely chopped
  • 1 cup shredded Gruyere cheese
  • 1/2 cup chopped yellow onion
  • 3 oz (90 g) cream cheese, cut up
  • 10 oz (300 ml) Alfredo pasta sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme, crushed
  • 2 cloves garlic, peeled and minced


Step 1

Scrub Yukon gold potatoes. Halve lengthwise and cut into thick slices.

Step 2

In a slow cooker, combine potatoes, ham, Gruyère cheese, onion, and cream cheese. Mix well.

Step 3

In a small mixing bowl, combine pasta sauce, mustard, dried thyme, and garlic. Mix well. Pour sauce mixture over potato mixture in the slow cooker.

Step 4

Cover slow cooker and cook on low-heat setting for 6-8 hours.

Step 5

Turn off the slow cooker. Stir well before serving. Transfer to serving bowls. Garnish with a fresh thyme sprig, if desired.

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