These Slow Cooker Scalloped Potatoes are creamy, cheesy, and perfectly tender with layers of thinly sliced potatoes in a rich homemade cheese sauce. They’re an easy Crockpot side dish that frees up valuable oven space for holidays and family dinners.
Slow Cooker Scalloped Potatoes
These Slow Cooker Scalloped Potatoes are creamy, cheesy, rich, and ridiculously easy to make. Thinly sliced potatoes cook right in the slow cooker in a homemade creamy cheese sauce until they're perfectly tender.
Making scalloped potatoes in the Crockpot is especially convenient for holidays like Thanksgiving, Christmas, and Easter because it frees up valuable oven space for the main dish and other sides. Plus, once they're in the slow cooker, there's very little hands-on work left to do.
Technically, traditional scalloped potatoes don't contain cheese, while potatoes au gratin do. But I simply couldn't resist adding cheddar and Parmesan here. You can leave the cheese out for a more traditional version, but it makes these potatoes extra rich, creamy, and flavorful.
Why You'll Love Slow Cooker Scalloped Potatoes
- Easy slow cooker side dish. Once everything is assembled, the Crockpot does most of the work.
- Frees up oven space. This is especially helpful for holidays and big family dinners when oven space is at a premium.
- Rich and creamy. Tender potatoes are layered with a homemade creamy cheddar and Parmesan sauce.
- No canned soup. The creamy sauce is made from scratch with simple ingredients.
- Perfect for holidays or family dinners. Serve them with ham, turkey, roast beef, pork chops, chicken, and more.
The Best Potatoes for Slow Cooker Scalloped Potatoes
The most common types are Yukon gold or Russet. Yukon gold have soft skins are don't need to be peeled. They are waxy and hold their shape very well.
Russet potatoes have a thicker skin that will need to be peeled, and they are a little bit starchier and softer.
You can use either type, depending on preference or availabilty.
The Most Important Rule for this Recipe
The most important thing you can do to make sure this recipe turns out amazing is using a block of cheese and freshly grating it.
I was in a hurry and used pre-shredded cheese once. ONCE. It turned out pretty bad. It didn't melt all the way, and didn't look very appetizing.
Here's the deal. Pre-shredded cheese may be great for convenience, but won't work for recipes that the cheese has to melt into something (particularly if there's no roux involved). Pre-shredded cheese is coated in starch, usually potato starch to prevent sticking in the package. This starch prevents it from melting as smoothly (or at all, in my case) as freshly grated cheese. (Need proof? Check out my video. I tried to take a shortcut and use store shredded cheese, and it didn't melt at all. Compare to my gorgeous, melty delicious photos, and you can see the problem right away!)
So TL;DR, use freshly grated cheese! Trust me. It's necessary!
Can You Put Raw Potatoes in the Slow Cooker?
Yes, absolutely! A slow cooker will safely cook raw potatoes in these scalloped potatoes and in my slow cooker soup recipes also!
How Will I Know When the Potatoes are Done Cooking?
Nothing is worse than serving scalloped potatoes when they are too hard or too mushy. Start checking your potatoes at the 3 hour mark by poking them with a fork to check for fork-tenderness. If they are tender, they're done!
If they're still a little hard in the center, cover and check again in about 30 minutes.
Cook time will also depend on the thickness of your potatoes. Thicker potatoes will need longer to cook. Try using a mandoline for thinly and evenly sliced potatoes that will be perfectly cooked every time!
What to Serve with Slow Cooker Scalloped Potatoes
Slow Cooker Scalloped Potatoes will go nicely next to virtually any protein, including your holiday turkey or ham.
They'll also work well with everyday dinners like meatloaf, chicken, pork chops, or even salmon!
Tips & Variations
Scalloped potatoes are a basic, delicately flavored dish that has so much potential for variation and creativity. Here are some ideas to try!
- Bacon: Sprinkle some crispy crumbled bacon on top in the last 30 minutes or so. I don't recommend mixing it into the sauce or it will be greasy.
- Ham: Ham can be mixed into the sauce or sprinkled on top.
- Sweet potatoes: Instead of white potatoes, you can also use sweet potatoes.
- Cheese: Use your favorites! Try gouda, gruyere, Swiss, smoked cheddar. Just make sure it's freshly shredded!
- Herbs: Try some different fresh herbs such as parsley, chives, or rosemary.
- Add a little heat: Add some fresh or jarred chopped jalapenos, green chiles, red pepper flakes, or even a few dashes of Tabasco to the cream sauce for an extra spicy kick.
- Slice the potatoes evenly. Aim for about ⅛-inch slices. A mandoline slicer is an easy way to get thin, uniform slices so all of the potatoes cook evenly.
- Use freshly grated cheese. For the smoothest, creamiest sauce, shred the cheddar and Parmesan yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly.
- Check for doneness with a fork. Start checking the potatoes around the 3-hour mark. They're done when a fork easily slides through the center of the slices. Depending on your slow cooker and the thickness of your potatoes, they may need closer to 4 hours.
Can I Make Slow Cooker Scalloped Potatoes Ahead of Time?
Yes! Slow Cooker Scalloped Potatoes can be made ahead of time, which is especially helpful for holidays and entertaining.
For the best results, cook the scalloped potatoes completely, allow them to cool, then cover and refrigerate for up to 2 days. When you're ready to serve, reheat them gently until warmed through. If the sauce has thickened in the refrigerator, add a small splash of milk or half-and-half before reheating to help bring back its creamy consistency.
You can also make the cheese sauce a day or two ahead and refrigerate it separately. Gently reheat it until smooth and pourable before assembling the recipe.
I don't recommend assembling the entire dish with raw potatoes ahead of time. Once sliced, the potatoes can oxidize and discolor, and sitting in the sauce for an extended period can also affect their final texture.
Storage & Reheating
Store leftover Slow Cooker Scalloped Potatoes in an airtight container in the refrigerator for up to 5 days.
Reheat individual servings in the microwave until warmed through. For a larger portion, transfer the potatoes to a covered baking dish and reheat in the oven. If the sauce has thickened significantly in the refrigerator, add a small splash of milk or half-and-half before reheating.
I don't recommend freezing scalloped potatoes for the best results. Potatoes can develop a grainy or watery texture after freezing and thawing, and the creamy dairy-based sauce may separate.
More Potato Recipes You'll Love
- Garlic Herb Roasted Potatoes and Green Beans - Elegant and delicious potatoes and green beans are roasted with garlic and fresh herbs.
- Buttery Smashed Potatoes - Crispy on the outside and warm and buttery on the inside.
- Boursin Mashed Potatoes - Creamy, buttery mashed potatoes made with garlic-herb boursin cheese.
- Best Southern Potato Salad - The best ever potato salad that turned me into a potato-salad-lover.
- Cheesy Ranch Potatoes - Cheesy, warm, and seasoned with ranch. These are an epic comfort food.
Slow Cooker Scalloped Potatoes Video
Slow Cooker Scalloped Potatoes
Ingredients
- 4 pounds Yukon gold potatoes thinly sliced into ⅛-inch rounds
- Salt and black pepper to taste
For the Sauce
- 3 tablespoons butter
- 1 medium onion finely chopped
- 2 teaspoons minced garlic (about 4 cloves)
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 2 cups half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons fresh thyme leaves
- 1½ cups shredded cheddar
- ½ cup grated Parmesan
Instructions
- In a large skillet over medium-high heat, melt butter.
- Add onion, and saute until tender, about 5 minutes.
- Add garlic and saute until fragrant, about 2 minutes.
- Stir in flour, and continue cooking for 1 minute.
- Gradually pour in stock, whisking after each ¼ cup addition.
- Stir in half-and-half, adding slowly and constantly stirring.
- Stir in salt, pepper, and 1 teaspoon thyme. Allow sauce to thicken , stirring often. Then remove from heat and set aside.
- Grease or butter the inside of a 6-quart slow cooker.
- Place half of the potatoes in the bottom of the slow cooker. Top with half the prepared cream sauce, and spread evenly (but don't stir). Then spread half the shredded cheddar and half of the Parmesan.
- Repeat the layers with the remaining potatoes, sauce, and cheeses.
- Cover and cook on High for 3 to 4 hours, until the potatoes are tender and cooked through.
- Once potatoes are cooked, remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits. Sprinkle remaining thyme on top before serving.
Notes
- Vegetarian: Use vegetable stock to make this recipe vegetarian friendly.
- Gluten Free: Use gluten free cup-for-cup flour instead of regular all-purpose flour.
- Half-and-half: The half-and-half adds extra richness and creaminess. You can use milk in a pinch, it will just not be as rich.
- Cheese: Use freshly grated cheese. It melts smoother and creamier than pre-shredded cheese.
- Try different cheeses like Monterey Jack, Gouda, or gruyere.
- Use a mandoline slicer like this one for perfect, evenly sliced potatoes.
- Cooking time: The cooking time may vary based on the thickness of the potato slices. You may need slightly longer to cook the potatoes all the way through.
Amanda Wren-Grimwood says
I've not cooked potatoes in the slow cooker before as I was waiting for the right recipe. Can't wait to make this creamy and cheesy version.
Suja md says
I love how versatile this recipe is! It's a perfect fit for my family! So delicious!
Beth says
I absolutely love the recipe. The potatoes are perfect, and so is the sauce. I'm going to add ground beef next time.
TAYLER ROSS says
I made these scalloped potatoes with dinner last night and they were amazing! And so easy to make!
Sharon says
These scalloped potatoes came out so delicious and cheesy. I really liked that they were made in the slow cooker so they didn't take up space in the oven.
Janette Distefano says
I think a lot of people confuse scalloped potatoes and au gratin potatoes. Scalloped potatoes do not contain cheese. Au gratin potatoes do however.
Melissa says
You do realise that by adding cheese to thus it no longer is scalloped potatoes. Now it's au gratin
Michelle says
Technically, you are correct. Although traditionally, au gratin also has a breadcrumb topping, so I guess they are neither.
That being said au gratin and scalloped potatoes are terms now used mostly interchangeably, just like there are differences between "crisps" and "crumbles" but those terms are also used interchangeably now. Language evolves and so do recipes 😊