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Creamy crockpot scalloped potatoes served warm with melted cheese and tender potato layers
Isaac blogger

Scalloped Potatoes Crockpot

Creamy slow cooker scalloped potatoes made with tender sliced russet potatoes and melted cheddar cheese, cooked low and slow for a rich, comforting side dish that’s perfect for holidays or family dinners.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 4–5 large russet potatoes, peeled and thinly sliced (⅛–¼ inch)
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, freshly grated
  • ½ cup Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter, softened, (for greasing slow cooker)

Method
 

  1. Before You Begin:
  2. Prepare your slow cooker and ingredients as needed. Cooking times may vary depending on your slow cooker and ingredient thickness.
  3. Prepare Potatoes
  4. Slice potatoes evenly to about ⅛–¼ inch thick for even cooking. Pat slices dry with paper towels.
  5. Prepare Cooker
  6. Grease the inside of the slow cooker thoroughly with butter to prevent sticking.
  7. Make Sauce
  8. In a bowl, mix cream, cheddar, Parmesan, garlic, salt, and pepper until evenly combined.
  9. Layer
  10. Spread a thin layer of sauce on the bottom. Add a layer of potatoes, then sauce. Repeat layers, finishing with sauce on top.
  11. Cook
  12. Cover and cook on LOW for 4–5 hours, or until potatoes are tender when pierced with a fork in the center.
  13. Optional Finish
  14. For extra cheese topping, sprinkle additional cheddar during the last 30 minutes of cooking.
  15. Serve
  16. Serve warm directly from the slow cooker.

Notes

  • Slice potatoes evenly for consistent texture.
  • Use freshly grated cheese for smoother melting.
  • Cook on recommended heat level for best results.
  • Refrigerate leftovers within 2 hours and store airtight up to 4 days.
  • Reheat covered until heated through before serving.