Crockpot Scalloped Potatoes

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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!

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition