Oh, friends, let me tell you about a dish that’s practically synonymous with cozy nights and happy sighs in my house. We’re talking about Crock Pot Scalloped Potatoes, and if you think scalloped potatoes are just for fancy holiday dinners, think again! This recipe is my secret weapon for busy weeknights, a crowd-pleaser that my kids actually beg for (and trust me, that’s saying something!), and honestly, a hug in a bowl. It’s got that creamy, dreamy, cheesy goodness you expect, but with a fraction of the fuss. Honestly, if you’ve ever shied away from making scalloped potatoes from scratch because it seemed too complicated or time-consuming, this Slow Cooker version is going to be your new best friend. It’s like my grandma’s original recipe, but reimagined for the modern, hectic world we live in. Forget wrestling with a double boiler or worrying about scorching the bottom of a pot on the stovetop. This method is foolproof and yields the most incredible results every single time. It truly is the ultimate comfort food, and I can’t wait to share it with you!
What are crock pot potatoes?
So, what exactly are Crock Pot Scalloped Potatoes? At its heart, it’s a classic dish of thinly sliced potatoes baked in a rich, creamy sauce, often featuring cheese. The “scalloped” part refers to the way the potatoes are sliced, typically thin and overlapping, creating beautiful layers. My version takes this beloved comfort food and transfers the entire cooking process to your Slow Cooker. This isn’t a “dump and go” situation where you just toss everything in and hope for the best, though it’s still incredibly simple. It’s about layering flavors and letting the slow cooker do the heavy lifting, transforming humble potatoes and a few simple ingredients into something truly magical. Think of it as the most comforting, melt-in-your-mouth potato gratin, but made with minimal effort and maximum flavor payoff. It’s essentially potatoes that have been slowly coaxed into tender, creamy perfection with a sauce that clings to every slice.
Why you’ll love this recipe?
What are some of the reasons why this Crock Pot Scalloped Potatoes Recipe has earned a permanent spot in my recipe rotation, andflavor is just out of this world. We’re talking tender, melt-in-your-mouth potatoes swimming in a luscious, savory sauce that’s seasoned to perfection. It’s rich, it’s comforting, and it’s deeply satisfying. But what truly makes this a winner is the simplicity. Seriously, the most active part is slicing the potatoes and whisking a few things together. The slow cooker handles the rest, meaning you can go about your day, run errands, or even take a nap, and come back to a fully cooked, incredibly delicious side dish. And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?! Potatoes, a little bit of dairy, some cheese, and basic seasonings are incredibly budget-friendly. This dish feels luxurious but costs pennies to make, making it perfect for feeding a family or a crowd without breaking the bank. Plus, its versatility is fantastic. While it’s a stellar side for pot roast or grilled chicken, I’ve also served it as a hearty vegetarian main with a big salad. You can even customize the cheese or add a little garlic for extra zing. What I love most about this is that it delivers all the cozy, indulgent satisfaction of traditional scalloped potatoes without any of the stress. It’s my go-to when I need something comforting and delicious, but I’m also juggling a million other things. It’s the kind of recipe that makes you feel like a kitchen rockstar, even if you barely had to lift a finger!
How to Make Crock Pot Scalloped Potatoes
Quick Overview
Making these Crock Pot Scalloped Potatoes is wonderfully straightforward. You’ll essentially be layering thinly sliced potatoes with a creamy, cheesy sauce in your slow cooker and letting it cook low and slow until everything is tender and bubbly. The magic of the slow cooker means less babysitting, more even cooking, and a set-it-and-forget-it approach that’s just brilliant for busy days. It’s the easiest way I’ve found to achieve that classic, comforting scalloped potato perfection right in your kitchen, with minimal cleanup too!
Ingredients
For the Potatoes:
2 ½ pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick). Yukon Golds hold their shape a little better and have a lovely buttery flavor, but Russets work great too and get super creamy. The key is slicing them consistently thin so they cook evenly. I usually use a mandoline slicer for this, but a sharp knife and a steady hand work wonders too! Just make sure those slices are uniform.
For the Creamy Sauce:
1 ½ cups heavy cream. This is where the richness comes from! You can certainly use half-and-half, but heavy cream gives it that decadent texture. I’ve even experimented with a mix of half-and-half and evaporated milk for a slightly lighter but still creamy option.
1 cup milk (whole milk is best for creaminess, but 2% works).
1 teaspoon salt. Don’t skimp here; it’s crucial for bringing out all the flavors.
½ teaspoon Black Pepper. Freshly ground is always my preference for a brighter bite.
¼ teaspoon garlic powder. Adds a subtle hint of garlic without being overpowering.
1 ½ cups shredded sharp cheddar cheese, plus more for topping (optional). A good quality sharp cheddar is a must! It melts beautifully and adds a fantastic depth of flavor. You can also mix in some Gruyere or Monterey Jack for a different flavor profile.
For Extra Flavor (Optional but Recommended):
2 tablespoons unsalted butter, melted. A little bit of butter adds richness and helps everything meld together.
1 tablespoon chopped fresh chives or parsley, for garnish. Adds a lovely pop of color and freshness right at the end.
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
First things first, give your slow cooker a good coating of non-stick cooking spray or butter. This isn’t strictly essential, but it helps prevent any sticking and makes cleanup a breeze. I usually use my 6-quart slow cooker for this recipe. If you have a larger one, you might need to increase the potato quantity slightly.
Step 2: Slice the Potatoes
Peel your potatoes, then slice them very thinly. Aim for about 1/8-inch thickness. A mandoline slicer is your best friend here for achieving consistent slices, which is really important for even cooking. If you don’t have one, a sharp knife and some patience will do the trick. You want them thin enough to become tender and creamy, but not so thin that they turn to mush. I usually slice them right into a large bowl so I can toss them easily in the next step.
Step 3: Whisk Together the Sauce Ingredients
In a separate medium bowl, whisk together the heavy cream, milk, salt, black pepper, and garlic powder. Make sure everything is well combined. Then, add the 1 ½ cups of shredded cheddar cheese to the cream mixture and stir until it’s mostly incorporated. Don’t worry if there are a few small lumps of cheese; they’ll melt beautifully as it cooks.
Step 4: Layer Potatoes and Sauce
Now for the layering! Arrange about half of your thinly sliced potatoes in an even layer on the bottom of the prepared slow cooker. Drizzle about half of the creamy cheese sauce mixture over the potatoes. Then, repeat with the remaining potatoes and pour the rest of the sauce evenly over the top. Make sure the potatoes are mostly submerged in the sauce. If you like, you can sprinkle a little extra cheese on top at this stage, but save the majority of the cheese for after it’s cooked.
Step 5: Cook on Low
Cover the slow cooker and cook on the LOW setting for 4 to 6 hours. The exact time will depend on your slow cooker and how thinly you sliced your potatoes. You’re looking for the potatoes to be fork-tender and the sauce to be thick and bubbly. Avoid the temptation to lift the lid too often, as this releases precious heat and prolongs cooking time.
Step 6: Check for Doneness and Broil (Optional)
Once the potatoes are tender, you can turn off the slow cooker. If you want that classic browned, slightly crispy top, carefully transfer the contents of the slow cooker into a baking dish. Sprinkle with a little extra shredded cheese and pop it under the broiler for 2-3 minutes, watching VERY closely to prevent burning. Alternatively, you can sometimes achieve a nice browned top by just leaving the lid off for the last 30 minutes of cooking, but the broiler is more foolproof for that golden-brown finish.
Step 7: Rest and Serve
Let the Crock Pot Scalloped Potatoes rest for about 5-10 minutes after cooking or broiling. This allows the sauce to thicken up just a bit more, making it easier to serve. Garnish with fresh chives or parsley if you like, for a pop of color and freshness. Then, serve warm and enjoy that incredible creamy goodness!
Top Tips for Perfecting Your Crock Pot Scalloped Potatoes
I’ve made this dish more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. These little nuggets of wisdom are born from trial and error, and they’re what I always do when I want them to be absolutely perfect.
Potato Prep is Key: As I mentioned, consistent slicing is crucial. If some slices are too thick, they won’t cook through, and if they’re too thin, they can get mushy. I really lean on my mandoline for this. Also, don’t rinse the potatoes after slicing! The starch on the surface actually helps to thicken the sauce, giving you that perfect creamy consistency without needing to add flour or cornstarch. It’s a little secret that makes a big impact.
Don’t Skimp on the Fat: While you *can* lighten this up, I strongly recommend using heavy cream and whole milk if you can. It really makes a difference in the final texture and richness. Using evaporated milk is a good compromise if you want that creaminess without it being *too* heavy. I once tried it with only low-fat milk, and it was… fine, but it lacked that luxurious mouthfeel that makes scalloped potatoes so comforting.
Cheese Choices Matter: Sharp cheddar is my go-to because it has a great flavor that stands up to the potatoes. However, don’t be afraid to experiment! A mix of sharp cheddar and Gruyere is divine – the Gruyere adds a nutty depth that’s phenomenal. Monterey Jack melts beautifully and gives a milder flavor, while a little bit of Parmesan stirred in can add a salty, umami kick. Just make sure you’re shredding your own cheese from a block; pre-shredded cheese often has anti-caking agents that can make your sauce a little less smooth.
Low and Slow is the Way to Go: Resist the urge to cook this on High. While it will cook faster, you risk the edges getting overcooked and dry while the center is still firm. The LOW setting allows the flavors to meld beautifully and ensures the potatoes cook through evenly and become wonderfully tender. Patience here really pays off.
The Broiler is Your Friend (But Use Caution!): If you want that golden-brown, slightly crispy topping, the broiler is the best way to achieve it quickly. However, it’s intense heat, so watch it like a hawk! Seriously, a minute too long and you’ll go from golden perfection to burnt disappointment. I usually keep the oven door ajar and stare at it the whole time. If you’re nervous about the broiler, you can just add a bit more cheese and let it melt and bubble in the slow cooker with the lid off for the last 30 minutes. It won’t be as browned, but it will still be delicious.
Seasoning Adjustments: Taste your sauce mixture *before* you pour it over the potatoes. If it needs more salt or pepper, now is the time to adjust. Remember, the potatoes will absorb a lot of the seasoning, so it’s better to be slightly bold here than to have a bland final product. I sometimes add a tiny pinch of nutmeg to the sauce; it sounds odd, but it really enhances the creaminess and adds a subtle warmth that’s lovely with potatoes and cheese.
Storing and Reheating Tips
This is one of those dishes that tastes almost as good, if not sometimes better, the next day. The flavors really have a chance to meld and deepen overnight. Here’s how I handle storing and reheating:
Refrigerator Storage: Once the scalloped potatoes have cooled to room temperature, store any leftovers in an airtight container in the refrigerator. They should stay good for about 3 to 4 days. I usually transfer them to a glass storage container, which is great because you can often reheat them right in the same container if it’s oven-safe.
Reheating in the Oven: This is my preferred method for reheating. Cover the container with foil and bake in a preheated oven at 350°F (175°C) for about 15-25 minutes, or until heated through. If the top looks a bit dry, you can add a splash of milk or cream before reheating. For that lovely golden topping, you can remove the foil for the last 5-10 minutes, or pop it under the broiler as described in the main recipe instructions, again, watching carefully.
Reheating in the Microwave: If you’re in a hurry, the microwave works too! Place a portion in a microwave-safe dish, cover it loosely (to prevent splattering), and heat on medium power for 1-2 minute intervals, stirring in between, until hot. The texture might be a little softer than oven-reheated, but it’s still delicious.
Freezing: While I don’t typically freeze cooked scalloped potatoes (the texture of the potatoes can change a bit upon thawing), it is possible if you wrap them very tightly in freezer-safe plastic wrap and then foil. They should last in the freezer for up to 2 months. Thaw them in the refrigerator overnight before reheating using the oven method. The sauce can sometimes separate a bit upon thawing, but a good stir after reheating usually helps.
Glaze Timing: If you plan on storing them, I usually skip the extra cheese topping and broiler step until just before serving after reheating. This way, the topping is fresh and melty, not re-cooked. However, if you know you’ll have leftovers, you can definitely store them with the cheese topping already on, and just reheat as usual. Just be mindful that the cheese might not be quite as vibrant after being stored and reheated.
Frequently Asked Questions
Final Thoughts
There you have it, my friends – the recipe for Crock Pot Scalloped Potatoes that has become a staple in my kitchen. It’s a testament to how simple, wholesome ingredients can come together with a little bit of slow cooker magic to create something truly spectacular. It’s the kind of dish that brings people to the table, sparking conversations and creating memories. Whether you’re serving it alongside a Sunday roast, as part of a holiday feast, or just as a comforting weeknight side, it’s guaranteed to be a hit. If you loved this recipe, you might also enjoy my recipe for Creamy Garlic Mashed Potatoes or my Roasted Root Vegetables for other comforting side dish ideas. I truly hope you give these Crock Pot Scalloped Potatoes a try. They are a labor of love, but one that requires very little labor indeed! I can’t wait to hear how yours turn out, what variations you try, and what your family thinks. Please leave a comment below and share your experience, or even better, rate the recipe once you’ve made it! Happy cooking!
Crock Pot Scalloped Potatoes
Ingredients
Main Ingredients
- 1.36 kg potatoes peeled and thinly sliced
- 1 cup onion chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup butter melted
- 2 tbsp all-purpose flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
Instructions
Preparation Steps
- Place the sliced potatoes and chopped onion in your slow cooker.
- In a separate bowl, whisk together the melted butter and flour until smooth. Gradually whisk in the milk until well combined.
- Stir in the salt, pepper, and shredded cheddar cheese into the milk mixture until the cheese is melted and the sauce is smooth.
- Pour the cheese sauce over the potatoes and onions in the slow cooker, ensuring everything is evenly coated.
- Cover and cook on low for 3 to 4 hours, or on high for 2 to 3 hours, until the potatoes are tender and the sauce is bubbly.
- Serve hot.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
