Cheesy slow cooker scalloped potatoes are made with layers of thin potato rounds, sliced onions, and melty cheese slow-cooked in a rich, creamy sauce until the potatoes are tender and the sauce is bubbling. Super easy to make in the crockpot, this comforting side dish is ready to serve with anything!
Making scalloped potatoes in the slow cooker is an easy way to prepare a creamy, cheesy, comforting potato side dish without turning on the oven. This saves space especially on holidays when oven space comes at a premium.
This scalloped potato recipe takes just 15 minutes of prep time and a handful of simple ingredients. If you’ve got a mandolin, it’s best to use it to make sure to get even slices, even though they make me nervous (this coming from the girl that had to get 7 stitches trying to open a can of beans).
If you’re just a pro at cutting potatoes, well then, you can come to my house and prep mine too 😉
Crockpot scalloped potatoes can accompany pretty much anything but can easily be the star of the dinner table. They’re a cozy dish suitable for weeknight dinners but elegant enough for holiday gatherings and Sunday suppers. No matter the occasion, they’re always the first dish to go!
Scalloped Potatoes in Slow Cooker
Why you’ll love this recipe
- The slow cooker does most of the work.
- The potatoes are tender with a bite and smothered in creamy, cheesy goodness.
- Made with simple ingredients.
- A versatile side dish that can replace any and all other potato side dishes!
Helpful Tools
- Slow Cooker
- Mandoline – this one seems safer
- Cheese Grater – freshly grated cheese is always best!
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Russet potatoes: I peel my russets before slicing them into 1/4″ thick rounds. If using Yukon Gold potatoes or anything with a thinner skin, you don’t have to peel them.
- Heavy cream and broth: Adds a creamy, sauciness to the potatoes.
- Minced garlic and white onion: Aromatics in a cream sauce are a must! Thinly sliced onions add texture and so much flavor to the potatoes but if you don’t like them, you can skip them.
- Salt and pepper: For seasoning.
- Shredded cheddar cheese: Freshly grated cheddar is what I use. Sharp cheddar is a nice contrast to the cream, but use whatever is your favorite, whether it’s cheddar or a different kind of cheese.
How to make Slow Cooker Scalloped Potatoes
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Layer 1/3 of the sliced potatoes and 1/2 of the sliced onions into the sprayed basin of your slow cooker.
- Step Two: Pour a mixture of cream, broth, garlic, salt, and pepper over top the onions and potatoes. Then, sprinkle 1/3 of the cheese overtop.
- Step Three: Repeat the layers until you’ve reached the third and final layer. Finish with a layer of potatoes, the final 1/3 of the sauce, and the remaining cheese.
- Step Four: Cover the slow cooker with the lid and cook on low for 6 hours or high for 4 hours. The potatoes should be fork-tender.
- Step Five: Turn the crockpot to the WARM function and let it sit for 20-30 minutes before serving. This will give the sauce time to thicken and everything to settle, so it’s not too soupy. Garnish with fresh parsley if desired.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve Slow Cooker Scalloped Potatoes
Serve crockpot scalloped potatoes with anything from orange honey spiral or honey bourbon chicken to classic meatloaf or honey garlic meatballs.
You’ve got your meat and potatoes; now all you need is a side of oven roasted carrots or lemon garlic Brussels sprouts, and dinner is served.
- Swap russet potatoes for a different kind. Yukon Gold potatoes are great, as are red potatoes. They’re waxier and less starchy than russets, so they hold their shape a bit better.
- Don’t rinse the potato rounds. You want the starch to help thicken the sauce.
- Use a mandoline to ensure even slices so they cook evenly.
- I love adding onions to scalloped potatoes, but if you prefer to leave them out, you can.
- Feel free to add diced ham, shredded chicken, or cooked bacon crumbles to each layer for added flavor and protein.
- Instead of cheddar, use your favorite melty cheese. Swiss cheese or Gruyere cheese are both great options.
- In some oven-baked recipes, you might find a sprinkling of nutmeg in the white sauce. If you want to replicate that, you could add a little sprinkle overtop the layer of cheese or potatoes.
Storage & Reheating
How to store leftovers
Keep leftovers covered in an airtight container in the fridge for up to 3 days.
Freezing Instructions
You can also freeze scalloped potatoes for a few months. Wrap them in foil and transfer them to a freezer bag.
When it thaws, the potatoes may fall apart and the creaminess may separate, but once warmed up, you won’t even notice!
Reheating Instructions
Use the microwave or the oven at 350F to reheat the potatoes.
FAQs
What is the difference between scalloped potatoes and potatoes au gratin?
Soooo, if we’re going to get technical here, the difference is that potatoes au gratin contain cheese whereas scallop potatoes do not. Yes, the cat’s out of the bag; these are more of a potatoes au gratin. However, they are often used interchangeably, and very few recipes make this distinction anymore.
Can I make these in the oven?
Yes, you can. Add the layers to a prepared baking dish (sprayed with nonstick spray) and cover with foil to bake for an hour at 350F. For a golden brown top, place it under the broiler for a couple of minutes.
Need more potato recipes? Try these:
Click here to view my entire collection of side dish recipes.
Crockpot Scalloped Potatoes
Equipment
Ingredients
- 3 pounds russet potatoes peeled and sliced into thin rounds
- 1 cup heavy cream
- ¼ cup chicken broth
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 small white onion thinly sliced
- 2 cups shredded cheddar cheese divided
Instructions
- Spray the basin of a 6 quart slow cooker with non-stick spray and set aside.
- Wash, peel, and thinly slice the potatoes into rounds. They should be approximately ¼" thick – try to keep the thickness consistent so they cook evenly.3 pounds russet potatoes
- In a medium bowl, whisk together the cream, chicken broth, garlic, salt and pepper.1 cup heavy cream, ¼ cup chicken broth, 2 cloves garlic, 1 teaspoon salt, 1 teaspoon pepper
- Layer ⅓ of the potatoes and half of the sliced onions into the bottom of the slow cooker.1 small white onion
- Pour ⅓ of the cream mixture over the potatoes.
- Sprinkle ⅓ of the cheese over the potatoes.2 cups shredded cheddar cheese
- Repeat.
- For the third and final layer, arrange the potatoes slices around the top, pour over the rest of the cream mixture and remaining cheese.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours or until the potatoes are tender.
- Turn the slow cooker to WARM and let set for 20-30 minutes before serving.
- Parsley garnish is optional.
Notes
- Yukon Gold potatoes would also work very well. They tend to hold their shape better while russets are creamier.
- Skip rinsing the sliced potatoes; the natural starch helps thicken the sauce.
- For even slices that cook uniformly, use a mandoline slicer.
- Onions are optional but add great flavor.
- Add layers of diced ham, shredded chicken, or cooked bacon for extra protein and taste.
- Swap cheddar with another melty cheese—Swiss or Gruyere are excellent choices.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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