When you need a side dish that feels special—but doesn’t demand your attention all afternoon—these slow cooker scalloped potatoes deliver every time. Thin slices of potato gently cook in a rich, cheesy cream sauce until tender, creating that classic comfort-food texture without ever turning on the oven.
This version was designed for real-life cooking: busy holidays, crowded kitchens, and meals where timing matters. The slow cooker keeps everything creamy and warm, making it especially helpful when oven space is tight or when you want one less thing to worry about.
What makes this recipe dependable is the method. Instead of rushing with high heat, the potatoes cook low and slow, absorbing flavor while releasing just enough starch to naturally thicken the sauce. The result is creamy—not soupy—and tender without falling apart.
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Why You’ll Love This Recipe
- Slow cooker prevents scorching or curdling
- Creamy texture without flour or roux
- Easy to prep ahead for holidays
- Stays warm for serving windows
- No special ingredients or techniques
- Consistent results even for beginners
- Scales easily for family gatherings
Ingredients You’ll Need
Potatoes & Dairy
- 4–5 large russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, freshly grated
- ½ cup grated Parmesan cheese
Seasoning
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
For the Slow Cooker
- 2 tablespoons butter, softened (for greasing)
Tools and Equipment:
- 4-6 quart Crockpot (Slow Cooker)
- Mandoline slicer or sharp chef’s knife
- Large mixing bowl
- Measuring cups and spoons
- Cheese grater
How to Make Slow Cooker Scalloped Potatoes
Before You Begin: Prepare your slow cooker and ingredients as needed. Cooking times may vary depending on your slow cooker and ingredient thickness.
1. Slice the Potatoes
Cut potatoes into even slices (⅛–¼ inch thick). Consistent thickness ensures they cook evenly. Pat completely dry—this step matters.
2. Grease the Crockpot
Generously butter the bottom and sides of a 4–6 quart slow cooker to prevent sticking and scorching.
3. Mix the Cream Sauce
In a bowl, stir together heavy cream, cheddar, Parmesan, garlic, salt, and pepper until evenly combined.
4. Layer
Spread a thin layer of sauce on the bottom. Add potatoes, then more sauce. Repeat, ending with sauce on top.
5. Cook Low & Slow
Cover and cook on LOW for 4–5 hours, until a fork slides easily through the center.
6. Optional Cheesy Finish
For extra richness, sprinkle additional cheddar during the final 30 minutes.
How to Serve
Serve straight from the slow cooker while warm and creamy. These scalloped potatoes pair especially well with baked ham, roast chicken, pork chops, or steak. For balance, add something fresh like a green salad or steamed vegetables.
Storage, Reheating & Make-Ahead Tips
Storage:
Refrigerate leftovers in an airtight container for up to 4 days.
Reheating:
Reheat covered in a 350°F oven or gently in the microwave in short intervals.
Make-Ahead:
Potatoes can be sliced a few hours ahead and stored in cold water. Dry thoroughly before assembling.
Common Mistakes to Avoid
- Cooking on HIGH (leads to uneven texture)
- Skipping the buttered crockpot
- Using wet potato slices
- Relying on pre-shredded cheese
- Overfilling the slow cooker
Frequently Asked Questions
Why are my scalloped potatoes watery?
This usually means excess moisture was introduced—either from wet potatoes or lower-fat dairy. Heavy cream and thoroughly dried potatoes are key to thick, creamy results.
Can I use Yukon Gold potatoes instead of russets?
Yes. Yukon Golds hold their shape well and have a buttery flavor, though the sauce may be slightly less thick due to lower starch.
Do I need to soak the potatoes first?
Soaking is optional. If you do soak them to prevent browning, be sure to dry them completely before layering.
Can I add ham or onions?
Yes. Fully cooked ham or caramelized onions can be layered between potatoes. Avoid raw vegetables that release water.
Is this freezer-friendly?
It can be frozen, but dairy sauces may slightly change texture. Best enjoyed fresh or refrigerated.
How do I know they’re done?
Insert a fork into the center. If it slides in easily, the potatoes are ready.
Can I double this recipe?
Yes—use a larger slow cooker and avoid packing layers too tightly.
Conclusion
These slow cooker scalloped potatoes are proof that comfort food doesn’t have to be complicated. Creamy, reliable, and easy to manage alongside other dishes, this recipe earns its place on both everyday dinner tables and holiday menus. Once you make it this way, it’s hard to go back.
Scalloped Potatoes Crockpot
Ingredients
Method
- Before You Begin:
- Prepare your slow cooker and ingredients as needed. Cooking times may vary depending on your slow cooker and ingredient thickness.
- Slice potatoes evenly and pat completely dry.
- Grease the inside of the slow cooker with butter.
- Stir heavy cream, cheddar, Parmesan, garlic, salt, and pepper in a bowl.
- Layer potatoes and sauce in the slow cooker, ending with sauce on top.
- Cover and cook on LOW for 4–5 hours, or until the potatoes are tender when pierced with a fork.
- Add extra cheddar during the last 30 minutes if you want a melted top.
- Serve warm directly from the slow cooker.
- Cooking NotesServes about 6–8 people, depending on portion size.Prep time is approximately 20 minutes.Cook on LOW for 4–5 hours until potatoes are fork-tender.Total time ranges from 4 hours 20 minutes to 5 hours 20 minutes.Once done, the dish can stay on WARM for up to 1 hour before serving.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
