If you’re looking for a comforting, cheesy side dish that basically cooks itself, my Slow Cooker Scalloped Potatoes Recipe is just what you need. I absolutely love how rich and tender these potatoes turn out — creamy, cheesy, and perfectly cooked without standing over the stove. You’ll find that this recipe frees up your time and kitchen space while delivering those warm, homestyle flavors we all crave.
Why You’ll Love This Recipe
- Effortless Cooking: The slow cooker does all the work while you relax or prep the rest of your meal.
- Perfectly Creamy Potatoes: The layering technique means every bite is rich and cheesy, without being soggy.
- Family Favorite: My family goes crazy for this dish at every holiday and weeknight dinner alike.
- No Fancy Ingredients Required: You probably already have everything for this recipe in your pantry and fridge.
Ingredients You’ll Need
Each ingredient combines to create that classic scalloped potato taste but with a slow cooker twist — you’ll find the creaminess balanced nicely by the garlic and cheeses. When shopping, choose good quality cheddar and parmesan for the best flavor impact.
- Heavy whipping cream: Adds the luscious, silky base for the potatoes to soak in.
- Chicken broth: Brings subtle depth and helps thin out the cream for even cooking.
- Russet potatoes: Best for this recipe because they get creamy and tender without falling apart.
- Minced garlic: I prefer fresh minced garlic for that punch of flavor, but jarred works in a pinch.
- Parmesan cheese: Gives a salty, nutty edge that complements the cheddar perfectly.
- Cheddar cheese: I love a sharp cheddar for richness and gooey meltiness.
- Salt and pepper: Essential for seasoning — don’t skip these or your potatoes will taste bland.
Variations
I love making this Slow Cooker Scalloped Potatoes Recipe my own depending on the season or who’s coming to dinner. Feel free to swap or add ingredients to suit your family’s tastes; it’s such a flexible recipe.
- Herbed Variation: Adding fresh thyme or rosemary to the cream mixture gives it a lovely herbal note that I discovered really levels up the dish.
- Dairy-Free Version: You can substitute coconut milk for cream and use dairy-free cheese if you want to keep it vegan or dairy-free, though the texture changes slightly.
- Spicy Kick: Sprinkle in some cayenne or smoked paprika for a little warmth. I tried this once for a game-day gathering and it was a hit!
- Bacon Addition: Crumbled cooked bacon stirred between layers brings a smoky crunch that my family always asks for during holidays.
How to Make Slow Cooker Scalloped Potatoes Recipe
Step 1: Mix Your Creamy Base
Start by whisking together the heavy whipping cream, chicken broth, minced garlic, salt, and pepper in a small bowl. This mixture creates that perfectly rich, flavorful sauce that keeps your potatoes meltingly tender. I like to taste a tiny bit here to make sure it’s seasoned just right since that flavor gets absorbed throughout the layers.
Step 2: Prep Your Slow Cooker
Spray the inside of your crock pot with non-stick cooking spray to prevent sticking and make clean-up a breeze. This step really saves time later and ensures your scalloped potatoes slide out easily — trust me, I’ve learned this the hard way!
Step 3: Layering Is Key
Place about one-third of your sliced potatoes at the bottom of the crock pot. Then pour on one-third of the cream mixture, followed by one-third of the cheddar and parmesan cheeses. Repeat these layers twice more until all your ingredients are used up. This layering technique means each slice gets coated beautifully with cheese and cream, making every bite heavenly.
Step 4: Cook and Wait
Cover and cook on high for 3-4 hours. I usually poke the potatoes with a fork around the 3-hour mark to check for tenderness. The slow cooker may vary, so if they’re not quite done, just give it a little more time. You’ll want your potatoes completely tender but not falling apart.
Step 5: Serve It Up
If you like, sprinkle chopped parsley on top for a pop of color and freshness before serving. Then grab a big spoon and dig in. The melty cheeses and tender layers of potato make this Slow Cooker Scalloped Potatoes Recipe so comforting — I promise it will disappear fast!
Pro Tips for Making Slow Cooker Scalloped Potatoes Recipe
- Slice Evenly: I use a mandoline slicer to get thin, uniform slices which cook evenly throughout the slow cooking time.
- Don’t Skip the Spray: Non-stick spray on the crock pot stops the cheese and potatoes from sticking and makes clean-up so much easier.
- Check Doneness Gently: Use a fork to test potatoes near the end of cooking but be gentle so the layers don’t break apart.
- Layer Ingredients Consistently: Keeping your layers balanced helps the flavors meld and prevents dry or overly soggy parts.
How to Serve Slow Cooker Scalloped Potatoes Recipe
Garnishes
I usually sprinkle fresh parsley over the top right before serving because it adds a fresh, bright contrast to the rich waves of cheese and cream. Sometimes a little chopped chive or green onion works great too if I’m short on parsley. It just gives the dish a subtle pop of color and fresh flavor to lighten each bite.
Side Dishes
This Slow Cooker Scalloped Potatoes Recipe pairs so well with roasted meats like chicken, roast beef, or pork tenderloin — my go-to dinner combo. I also love serving it alongside steamed green beans or a crisp salad to balance the richness. It’s a great dish to round out comfort food feasts or holiday meals.
Creative Ways to Present
For special occasions, I’ve baked this recipe in mini slow cookers or crock pot liners to serve individual portions, which is always a hit. You can also try layering it in shallow ceramic dishes for a rustic presentation and topping with extra cheese that browns under a quick broil for that crispy finish.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, I usually transfer leftovers to an airtight container and store them in the fridge. They keep well for about 3-4 days. When you reheat, the flavors only get better as they meld together overnight.
Freezing
I’ve frozen scalloped potatoes like this before by wrapping portions tightly in foil and placing them in freezer bags. They freeze nicely for up to 2 months. When ready, I thaw them overnight in the fridge before reheating to keep texture intact.
Reheating
To reheat, I cover the potatoes with foil and pop them in a 350°F oven for about 20-30 minutes until warmed through. This method helps maintain that creamy texture without drying them out like a microwave can sometimes do.
FAQs
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Can I use other types of potatoes for this Slow Cooker Scalloped Potatoes Recipe?
While russet potatoes are my preferred choice because they become tender and creamy without falling apart, you can use Yukon Gold potatoes for a slightly waxier texture. Avoid waxy potatoes like red potatoes since they might not get as creamy during the slow cooking process.
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How do I prevent the potatoes from getting mushy in the slow cooker?
The key is to slice your potatoes evenly, about 1/4 inch thick, and stick to the recommended cooking time of 3-4 hours on high. Overcooking or slicing too thin can lead to mushiness, so I keep an eye on doneness starting around the 3-hour mark.
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Can I make this recipe gluten-free?
Absolutely. The recipe as written is naturally gluten-free since it doesn’t include any flour or thickening agents. Just double-check your chicken broth and cheese labels to ensure they’re free of any hidden gluten ingredients.
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Is there a way to make this recipe lower in calories?
You could try substituting half-and-half or whole milk for some of the heavy cream to reduce fat content, and use part-skim cheeses instead of full-fat varieties. The texture won’t be quite as rich, but it still delivers great flavor and comforting warmth.
Final Thoughts
This Slow Cooker Scalloped Potatoes Recipe has become one of my absolute favorites because it’s so easy and reliably delicious — perfect for busy weeknights or fuss-free holiday meals. I’m excited for you to try it because I truly believe it’ll become a staple in your recipe box, just like it did for me. Once you taste those tender, cheesy layers, you won’t want to reach for the boxed mix again.
Print
Slow Cooker Scalloped Potatoes Recipe
- Prep Time: 15 min
- Cook Time: 180 min
- Total Time: 195 min
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Scalloped Potatoes recipe offers a creamy, cheesy comfort food classic made effortlessly in your crock pot. Layers of tender russet potatoes baked in a rich mixture of heavy cream, chicken broth, garlic, and cheeses result in a luscious side dish perfect for any occasion.
Ingredients
Potato Layer
- 3 lb. russet potatoes, peeled and sliced approximately 1/4″ thick
Cream Mixture
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
Cheeses
- 1/2 cup shredded parmesan cheese
- 2 1/2 cup shredded cheddar cheese
Instructions
- Prepare Cream Mixture: In a small mixing bowl, combine the heavy whipping cream, chicken broth, minced garlic, salt, and pepper thoroughly to create the flavorful liquid base for the potatoes.
- Grease Slow Cooker: Lightly spray the inside of your crock pot with non-stick cooking spray to prevent sticking during cooking.
- Layer Potatoes and Ingredients: Place about one-third of the sliced potatoes evenly in the bottom of the crock pot. Pour one-third of the cream mixture over the potatoes, then sprinkle with one-third each of the shredded cheddar and parmesan cheeses. Repeat this layering process two more times until all potatoes, cream mixture, and cheese are used.
- Cook the Potatoes: Cover the crock pot with its lid and cook on high heat for 3 to 4 hours, or until the potatoes are tender and cooked through.
- Finish and Serve: Optionally, garnish the scalloped potatoes with fresh parsley for added color and flavor. Serve the dish immediately while warm and creamy.
Notes
- This slow cooker method makes preparing scalloped potatoes extremely easy without sacrificing flavor or texture.
- Using russet potatoes yields a creamy, soft texture ideal for scalloped potatoes.
- Feel free to add fresh herbs like parsley or thyme as garnish to enhance presentation.
- If you prefer a thicker sauce, you can reduce the chicken broth slightly or add a small amount of flour mixed into the cream.
Nutrition
- Serving Size: 1 serving
- Calories: 542 kcal
- Sugar: 2 g
- Sodium: 843 mg
- Fat: 33 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 109 mg
