These Slow Cooker Scalloped Potatoes feature tender, warm potatoes in a creamy, rich, perfectly seasoned sauce. They are simple to make, and free up space in the oven for holiday dinners!
Slow Cooker Scalloped Potatoes
Slow Cooker Scalloped Potatoes are an easy side dish to make in the CrockPot (which frees up the oven for the main entree!). Warm, soft potato slices are swimming in a creamy, cheesy, rich sauce seasoned with onion, garlic, and fresh thyme.
True scalloped potatoes don't have cheese, but I simply couldn't resist. You could skip the cheese if you want to. I'll only judge you a little bit.
They make a beautiful addition to holiday tables, and they're always a crowd-pleasing favorite.
Which Potatoes Should I Use?
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!
Slow Cooker Scalloped Potatoes 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.
- Spicy: 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.
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.
Video
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.
Nutrition
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