Crockpot scalloped potatoes are my secret to a stress-free holiday. With so many things all competing for oven space, these creamy, cheesy slow cooker scalloped potatoes stay neatly tucked away in my crockpot until dinnertime. They’re fuss-free with minimal prep, and I love that I can set and forget them for most of the day while I tend to other dishes. Plus, they taste just as good as any scalloped potatoes I’ve ever had!
5-Star Review
“They were delicious and a hit at the potluck.” -Theresa
Slow Cooker Scalloped Potatoes
There’s nothing more disappointing than realizing you’ve run out of oven space before you get to the potatoes. I can’t serve a holiday meal without potatoes! These crockpot scalloped potatoes totally save the day since I don’t need to clear out any oven space for them. I like to sauté the onions and make the sauce early on, then layer everything and let them cook while I finish making everything else—so easy. Topped with plenty of gooey cheddar cheese, these slow cooker scalloped potatoes are a must for my holiday table.
Tips for Beginners
- If your potatoes are wobbly, slice a thin layer off along the bottom so that they sit flat for easier cutting.
- I prefer to bring the heavy cream to room temperature before adding it to the pot since the residual heat from the sautéed onion can cause cold cream to curdle/separate.
- I recommend shredding your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
Crockpot Scalloped Potatoes Recipe
Equipment
- Crockpot
Ingredients
- 4 pounds Yukon gold potatoes*
- 2 tablespoons unsalted butter (¼ stick)
- ½ large yellow onion finely chopped
- ¾ teaspoon kosher salt
- 2 cloves garlic minced
- 1½ cups heavy cream** room temperature
- 1 cup low-sodium chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1½ cups freshly shredded cheddar cheese
- Chopped fresh thyme optional, for garnish
Instructions
- Peel and slice the potatoes into thin rounds about ¼-inch thick. It's important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor.4 pounds Yukon gold potatoes*
- Melt the butter in a saucepan set over medium heat.2 tablespoons unsalted butter
- Once melted, add in the onion and salt. Cook for a few minutes until softened. Stir in the garlic.½ large yellow onion, ¾ teaspoon kosher salt, 2 cloves garlic
- Add in the heavy cream and chicken broth.1½ cups heavy cream**, 1 cup low-sodium chicken broth
- Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
- Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of parmesan cheese.¾ cup freshly grated Parmesan cheese
- Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of parmesan cheese.
- Cook on high for 4 hours until the potatoes are fork tender.
- Uncover the lid, and sprinkle the cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt.1½ cups freshly shredded cheddar cheese
- The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken.
- Finish with a sprinkle of fresh thyme.Chopped fresh thyme
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Scalloped Potatoes Step by Step
Gather all your ingredients.
Chop potatoes and sauté the onion: Peel and slice 4 pounds of Yukon Gold potatoes into thin rounds about ¼-inch thick. It’s important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor. Melt 2 tablespoons of unsalted butter in a saucepan set over medium heat. Once melted, add in ½ of a finely chopped large yellow onion and ¾ teaspoon of kosher salt. Cook for a few minutes until softened. Stir in 2 minced cloves of garlic.
Add the Cream: Add in 1½ cups of heavy cream and 1 cup of low-sodium chicken broth.
Add the Potatoes: Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
Top with Sauce and Cheese: Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of freshly grated Parmesan cheese.
Layer the Potatoes, Sauce, and Cheese: Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of Parmesan cheese until all ¾ cup of Parmesan has been used up.
Cook the Potatoes: Cook on high for 4 hours until the potatoes are fork tender. Uncover the lid, and sprinkle 1½ cups of freshly shredded cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt. The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken. Finish with a sprinkle of chopped fresh thyme, if desired.
How to Store and Reheat
Store leftover slow cooker scalloped potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer (tightly wrapped in 2 layers of plastic and 1 layer of aluminum foil) for up to 3 months. Let thaw overnight in the refrigerator before reheating in 30-second bursts in the microwave or in a 350°F oven for 5-10 minutes, until warmed through.
Serving Suggestions
These crockpot scalloped potatoes are one of my favorite cheesy sides to serve on Easter. They taste delicious alongside a beef tenderloin or brown sugar glazed ham.
They were delicious and a hit at the potluck. I do however think I’ll decrease some of the liquid, it didn’t seem to want to evaporate. Otherwise, delicious❤️