Cooking side dishes in the slow cooker is perfect for busy weeknights or holiday dinners.
Crock Pot Scalloped Potatoes are easy, cheesy, and delicious! When those winter carb cravings hit, why not cook up cheesy slow-cooker potatoes?
Scalloped potatoes are quite possibly the most comforting side dish on the planet (along with mashed potatoes).
Ingredients for CrockPot Scalloped Potatoes
Crockpot Scalloped Potatoes are delicious and easy, requiring just a few simple ingredients! They are super forgiving, so go ahead and experiment!
Sauce – This recipe uses “cream of” soup to prevent the sauce from curdling. Swap in cream of mushroom or cream of celery. For a from-scratch version, try my homemade condensed chicken soup using evaporated milk.
Potatoes – Use thin-skinned potatoes. Yellow, red or Yukon gold potatoes will hold their shape and don’t require peeling. If using baking potatoes or Russet potatoes, they should be peeled and will taste delicious but may not hold their shape.
Cheese – I like to add a little bit of cheese to the potatoes (which technically makes them au gratin potatoes) . Use sharp cheddar for extra flavor. Try different cheeses altogether; Colby, Swiss, a bit of Parmesan cheese or Gruyere (my favorite addition to Crock Pot mac and cheese).
How to Make Crock Pot Scalloped Potatoes
Slow cooker scalloped potatoes are so easy to prepare that they practically cook themselves.
- Thinly slice the peeled potatoes and onion *see tip below.
- Mix sauce ingredients.
- Alternate layers of sliced potato, sliced onion, and sauce.
- Cook until tender, adding cheese after a couple of hours.
Tips & Variations
- Crockpot scalloped potatoes will cook in 4-5 hours on high or 7-8 hours on low.
- If the potatoes are done early, simply turn the slow cooker off (they will stay warm for over an hour) or turn it to warm.
- Turn it into a meal by adding chopped ham, fried mushrooms, or leftover ground beef or taco meat.
Slow Cooker Side Dishes
Did you make these Crock Pot Scalloped Potatoes? Be sure to leave a rating and a comment below!
Crock Pot Scalloped Potatoes
Layers of tender, thinly sliced potatoes smothered in a creany cheese sauce are cooked until perfectly tender in the slow cooker!
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In a small skillet, melt butter over medium heat. Add the onions and cook until slightly softened, about 4 to 5 minutes.
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Meanwhile, in a medium bowl, combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme, ¼ teaspoon salt, and black pepper.
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Grease a 6qt slow cooker and place ½ of the potatoes in the bottom, season with ¼ teaspoon salt. Top with all of the onions. Spread ½ of the cheese sauce on top.
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Add remaining potatoes, ¼ teaspoon salt, and remaining sauce. Pour ½ cup heavy cream over top.
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Place a double layer of paper towels across the slow cooker to absorb moisture, ensuring they don’t touch the potatoes and cover. Cook on high 4-5 hours (or low 7-8 hours), adding the cheese after 2 ½ hours.
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Once potatoes are soft, sprinkle with remaining ½ cup cheese and cover until melted (about 5 minutes).
Additional seasonings or herbs can be added to the sauce if desired.
Store leftover scalloped potatoes in the fridge in a covered container for up to 4 days. Reheat in the microwave or the oven until heated through.
Calories: 375 | Carbohydrates: 26g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 427mg | Potassium: 788mg | Fiber: 4g | Vitamin A: 935IU | Vitamin C: 20.4mg | Calcium: 240mg | Iron: 6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish, Slow Cooker
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