It’s time to up your holiday side dish game with these incredibly easy and delicious slow cooker scalloped potatoes. Enjoy tender, thinly sliced potatoes bathed in a rich, creamy sauce and cooked in your trusty slow cooker. It’s the ultimate hands-off approach to creating a show-stopping side dish that’ll have everyone coming back for seconds.
Crock Pot scalloped potatoes are one of my favorite Thanksgiving or Christmas side dishes. With so much else going on in the kitchen, I love a side dish recipe that is simple, reliable, and can cook on its own while I focus on other tasks!
And the slow cooker excels at creating a classic scalloped potato dish. You get perfectly cooked potatoes, an unbelievably creamy sauce, and a stress-free cooking experience that leaves you free to enjoy the holiday with your loved ones.
If you are used to using boxed scalloped potatoes, you will be amazed at how much better these taste! The sauce is rich and satisfying yet not overly heavy. This is a foolproof recipe that’s easy enough for even the most novice cook to master.
In this post, I’ll explain the simple steps to making them and share my best tips and tricks. Whether you’re serving these potatoes alongside a juicy holiday roast or as part of a cozy weeknight dinner, you can slice, layer, and slow cook your way to potato perfection!
Looking for more holiday sides to make in the slow cooker? Try slow cooker creamed corn, slow cooker mashed potatoes, or slow cooker cornbread dressing.
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Potatoes: I like to use russet potatoes for this recipe because they hold their shape well during the long cooking process and have a creamy texture.
- Cheddar cheese: You can mix things up and use your favorite cheese, but I think that sharp cheddar gives the best flavor and melts beautifully over the potatoes.
- Onion: You can leave them out of this recipe without sacrificing flavor. Some people like onions in their scalloped potatoes, and some don’t.
- Heavy cream
- Chicken broth
- Garlic
- Salt
- Pepper
🥣How to Make Slow Cooker Scalloped Potatoes
- First, grab your slow cooker and spray it with non-stick cooking spray. This will help prevent the potatoes from sticking and make clean-up quick and easy. Or use a slow cooker liner.
- Scrub the potatoes and peel them. Then, slice them into ¼-inch thick slices.
- In a medium bowl, whisk together the heavy cream, chicken broth, minced garlic, salt, and pepper until well combined. Set that aside while you prepare the potatoes.
- Arrange a third of your sliced potatoes in the bottom of the slow cooker, followed by half of the sliced onions (if using). Pour a third of the cream sauce over the top, then sprinkle on a third of the shredded cheese.
- Repeat this process two more times, ending with a final layer of potatoes, sauce, and cheese. I like arranging the potatoes in the final layer in a circular pattern so they look fancy.
- Pop the lid on your slow cooker and let it work its magic. If you’re in a rush, you can cook the potatoes on high for 4 hours, but I find cooking them on low for 6 hours gives the best results.
🍴Serving Ideas
Remove the lid and let the potatoes cool for a few minutes before serving. Whether you’re serving them for a holiday dinner or a cozy weeknight meal, these potatoes are guaranteed to impress.
These creamy, cheesy spuds are the perfect side dish for any meal, but I have a few ideas that will take them to the next level. If you are serving a holiday spread they pair beautifully with a juicy roast turkey or a glazed ham.
Try serving the scalloped potatoes alongside a simple steak or roast chicken for a more casual meal. The potatoes will soak up all those delicious meat juices and create a truly satisfying meal.
If you really want to take these scalloped potatoes over the top, try sprinkling some crispy bacon bits or chopped fresh chives over the top just before serving. The salty, savory flavors add an extra layer of texture and flavor.
💭How to Store
Once the potatoes are in the container, pop them in the refrigerator and they’ll keep for up to 3 days. To reheat them, scoop the desired amount into a microwave-safe dish and heat them up in 30-second intervals until they’re warmed.
You can also reheat the potatoes in the oven. Transfer them to a baking dish, cover with foil, and bake at 350°F for about 20-25 minutes, or until they’re hot and bubbly.
⭐Tips
Be sure to check out the step by step instructions
- Slice the potatoes into even slices so they cool evenly. If you have a mandoline slicer, this is the perfect time to break it out. But if you don’t, a sharp knife and a steady hand will work just as well.
- You can also use Yukon gold or red potatoes, or a mixture; just use what you have.
- Take a few minutes to layer the potatoes, onions, cream sauce, and cheese properly. You will get an evenly flavored and perfectly cooked side dish. Plus, it’s kind of therapeutic to create those neat little layers, don’t you think?
- If you’re looking to add even more flavor to your scalloped potatoes, try experimenting with different cheeses. While cheddar is a classic choice, you could also use a mix of cheeses like gouda or gruyere. Just be sure to choose cheeses that melt well.
- Swap the chicken broth for vegetable broth or water to make this recipe vegetarian.
- Layer 2 cups of diced ham to the potato layers to take this from a side dish to a main course.
⭐Did You Make This? Leave a Star Rating!
Slow Cooker Scalloped Potatoes Recipe
Ingredients
- 3 pounds russet potatoes peeled and sliced into rounds
- small onion thinly sliced (optional)
- 1 cup heavy cream
- 1/4 cup chicken broth
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups cheddar cheese shredded
Instructions
- Spray your slow cooker with non-stick spray.
- Whisk together the cream, chicken broth, garlic, salt, and pepper in a medium bowl.1 cup heavy cream, 1/4 cup chicken broth, 2 cloves garlic, 1 teaspoon salt, 1 teaspoon pepper
- Layer ⅓ of the potatoes and half of the onions into the bottom of your slow cooker.3 pounds russet potatoes, small onion
- Pour ⅓ of the cream mixture over the potatoes.
- Sprinkle ⅓ of the cheese over the potatoes.2 cups cheddar cheese
- Repeat the layers.
- For the third and last layer, arrange the potato slices in a circular pattern around the top. Then, pour the remaining cream mixture over and sprinkle it on the rest of the cheese.
- Cover and cook on low for 6 hours or high for 4 hours until the potatoes are tender.
Notes
- Slice the potatoes into even slices so they cool evenly. If you have a mandoline slicer, this is the perfect time to use it.
- You can also use Yukon gold or red potatoes if that’s what you have on hand, or a mixture; just use what you have.
- While cheddar is a classic choice, you could also use a mix of cheeses like gouda or gruyere. Just be sure to choose cheeses that melt well.
- Swap the chicken broth for vegetable broth or water to make this recipe vegetarian.
- Add 2 cups of diced ham to the potato layers to take this from a side dish to a main course.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
