If you’re looking for an effortless, creamy side dish that will have everyone asking for seconds, you’ve got to try this Slow Cooker Scalloped Potatoes Recipe. It’s one of those recipes I turn to when I want comfort food without spending hours in the kitchen, and honestly, it’s fan-freaking-tastic every single time. You’ll love how the slow cooker does all the work, giving you tender layers of potatoes bathing in a cheesy sauce that’s just perfect every time. Let me show you exactly how to nail it in your own kitchen.
Why You’ll Love This Recipe
- Hands-Off Cooking: Once you layer everything, the slow cooker does all the work while you relax or prep other dishes.
- Rich, Creamy Flavor: The combination of heavy cream and cheeses gives the potatoes a luscious, velvety texture.
- Perfect For Any Occasion: Whether it’s a weeknight dinner or a holiday feast, this dish fits right in and impresses every time.
- Simple Ingredients: You may already have everything in your fridge, making it easy to whip up on a whim.
Ingredients You’ll Need
This recipe comes together beautifully with straightforward ingredients that create magic when combined. The key is using the right potatoes and quality cheeses to get that perfect melt and flavor balance.
- Russet potatoes: I like these because they’re starchy and hold up well, getting tender without turning mushy in the slow cooker.
- Heavy whipping cream: Adds richness and makes the sauce luxuriously creamy.
- Chicken broth: Gives a subtle savory depth that balances the creaminess.
- Minced garlic: Adds a punch of flavor without overpowering the dish.
- Shredded parmesan cheese: Brings a sharp, nutty flavor that complements the cheddar.
- Shredded cheddar cheese: Melts smoothly and provides that classic cheesy goodness everyone loves.
- Salt and pepper: Essential for seasoning each layer to perfection.
Variations
One of the best things about this Slow Cooker Scalloped Potatoes Recipe is how easy it is to customize. I love tweaking it depending on what I have on hand or who I’m serving it to.
- Add herbs: Sometimes, I mix in fresh thyme or rosemary for an herby twist that brightens up the richness beautifully.
- Switch up the cheese: If you want a smoky vibe, I recommend adding some smoked gouda or pepper jack—my family can’t get enough of that!
- Make it vegetarian: Just swap chicken broth with vegetable broth, and you’re good to go without losing any flavor.
- Spice it up: For a little heat, sprinkle in some cayenne or smoked paprika when adding the spices; it gives the dish a nice kick.
How to Make Slow Cooker Scalloped Potatoes Recipe
Step 1: Mix Your Creamy Sauce
Start by whisking together the heavy whipping cream, chicken broth, minced garlic, salt, and pepper in a small bowl. This blend will soak into the potatoes as they cook, making everything flavorful and tender. It’s a simple combo, but it’s the base that turns these scalloped potatoes into pure comfort.
Step 2: Prep Your Slow Cooker
Give your crock pot a quick spray with non-stick cooking spray. This step is crucial because it prevents the potatoes and cheese from sticking and makes cleanup a breeze. Trust me, I learned this the hard way the first time I skipped it!
Step 3: Layer the Ingredients
Now for the fun part: layering. Put about a third of the sliced potatoes in the bottom of the slow cooker. Then pour a third of your cream mixture evenly over the potatoes. Follow that with a third of the shredded cheddar and parmesan cheeses. Repeat these layers two more times until all your ingredients are used, finishing off with a cheesy top layer. This layering technique ensures every bite has perfect flavor and gooey cheese.
Step 4: Cook Low and Slow
Cover your slow cooker and set it to high for 3-4 hours. Don’t rush this part—the potatoes need time to soften and absorb all that creamy cheesy goodness. You’ll know it’s done when the potatoes are tender with a fork and the sauce is bubbly around the edges. I usually check at 3 hours but sometimes it takes the full 4.
Step 5: Finish and Serve
Once cooked, I like to sprinkle a little fresh parsley on top, just for color and a hint of freshness. Then serve immediately—you’ll notice how creamy and cheesy these Slow Cooker Scalloped Potatoes Recipe turn out, truly a dish that feels like a warm hug on a plate.
Pro Tips for Making Slow Cooker Scalloped Potatoes Recipe
- Use Uniform Slices: I slice my potatoes about 1/4-inch thick so they cook evenly; too thick and they’ll be underdone, too thin and they might turn mushy.
- Layer Carefully: I make sure each layer of potatoes is fully covered with the cream mix and cheese to avoid dry spots.
- Resist Peeking: Opening the lid releases heat and increases cooking time, so try to wait until at least 3 hours before checking.
- Let it Rest: After cooking, I let the potatoes sit for 10 minutes before serving so the sauce thickens up perfectly.
How to Serve Slow Cooker Scalloped Potatoes Recipe
Garnishes
I usually top these scalloped potatoes with freshly chopped parsley. It adds a pop of color and a mild fresh flavor that cuts through the richness. If you want to get fancy, a sprinkle of crispy fried onions on top adds such a delightful crunch.
Side Dishes
This dish pairs beautifully with roasted chicken, grilled steak, or even a simple green salad to balance all that indulgence. I especially love serving it alongside steamed green beans or sautéed spinach for a complete, comforting meal.
Creative Ways to Present
For holiday dinners, I’ve poured this creamy masterpiece into a beautiful ceramic casserole dish straight from the slow cooker, then sprinkled extra cheese on top and popped it under the broiler for 2-3 minutes to get a golden bubbly crust. It’s always a showstopper and adds an extra layer of texture everyone raves about.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator. The potatoes hold together well but tend to firm up a bit, so I usually add a splash of cream or milk when reheating to bring back that creamy consistency.
Freezing
You can freeze this dish, but since it’s cream-based, I recommend freezing before cooking. Assemble the layers in a freezer-safe dish, cover tightly, and thaw overnight in the fridge before cooking as usual. I’ve found this method preserves the texture much better.
Reheating
To reheat, I gently warm it in a low oven (around 325°F) covered with foil to prevent drying out. If you’re in a hurry, reheating in the microwave works too—just add a splash of cream and heat in short bursts, stirring in between.
FAQs
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Can I use different types of potatoes for this Slow Cooker Scalloped Potatoes Recipe?
You can, but russet potatoes are ideal because their starchiness gives you that creamy, tender texture without falling apart. Yukon Golds can work too, but avoid waxy potatoes like red or new potatoes—they tend to stay too firm and won’t soften as well.
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Do I really need to peel the potatoes?
Peeling is recommended here for the best texture and mouthfeel since scalloped potatoes are traditionally smooth and creamy. However, if you like a bit more rustic feel and don’t mind a bite of skin, leaving it on is okay—just wash well and slice thin.
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Can I make this recipe dairy-free or vegan?
Absolutely! Substitute the heavy cream with coconut milk or a creamy plant-based milk, use vegetable broth, and swap the cheese with vegan cheese options. Just keep in mind the texture and flavor will be different, but still tasty.
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What if my slow cooker runs hotter or cooler than average?
Slow cooker temperatures can vary, so if yours tends to run hot, start checking for tenderness a little earlier around 2.5 to 3 hours. If it runs cool, you might need a bit more time. The key is the potatoes should be fork-tender but not falling apart.
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How do I reheat the scalloped potatoes without drying them out?
Reheat gently at a low temperature, cover the dish with foil to retain moisture, and add a splash of cream or milk before reheating to keep the texture creamy and soft.
Final Thoughts
When I first tried this Slow Cooker Scalloped Potatoes Recipe, I was amazed at how simple it was to get such decadent, restaurant-style results without much fuss. It’s become one of my go-to recipes because it delivers comfort and flavor with minimal effort—especially when life gets hectic. I hope you enjoy making it as much as I do, and that it becomes a staple on your table too. Go ahead and give it a try—you’ll thank me later!
Print
Slow Cooker Scalloped Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Scalloped Potatoes recipe offers a creamy, cheesy, and comforting side dish perfect for any meal. Layers of thinly sliced russet potatoes are slow-cooked with a savory blend of heavy cream, chicken broth, garlic, Parmesan, and cheddar cheese for a rich and tender dish that requires minimal hands-on time.
Ingredients
Liquids & Seasonings
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
Vegetables
- 3 lb. russet potatoes, peeled and sliced approximately 1/4″ thick
Cheeses
- 1/2 cup shredded Parmesan cheese
- 2 1/2 cups 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 a creamy, flavorful liquid base.
- Prepare Slow Cooker: Spray the crock pot with a non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Layer Potatoes and Ingredients: Place one-third of the sliced potatoes evenly in the bottom of the crock pot. Pour one-third of the cream mixture over the potatoes. Sprinkle one-third of the shredded cheddar and one-third of the Parmesan cheese evenly on top. Repeat these layers two more times until all ingredients are used, ending with cheese on top.
- Cook: Cover the slow cooker and cook on high heat for 3 to 4 hours. Check doneness by inserting a fork to ensure the potatoes are tender and cooked through.
- Optional Garnish and Serve: Sprinkle chopped parsley on top for a fresh touch if desired, then serve the scalloped potatoes immediately for best flavor and texture.
Notes
- Make this easy Slow Cooker Scalloped Potatoes recipe to enjoy a homemade alternative to store-bought packaged scalloped potatoes.
- Slow cooking allows the flavors to meld beautifully while ensuring the potatoes are tender without extensive hands-on time.
- For variation, try adding cooked bacon or caramelized onions for extra flavor.
- Ensure potatoes are sliced evenly about 1/4 inch thick to cook uniformly.
Nutrition
- Serving Size: 1 serving
- Calories: 542 kcal
- Sugar: 2 g
- Sodium: 843 mg
- Fat: 33 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 109 mg
