Slow Cooker Scalloped Potatoes are one of those comforting dishes that instantly feel like home. These soft, tender layers of potatoes cooked slowly in a rich, creamy sauce are perfect for holidays, family gatherings, or simple weeknight dinners. I grew up watching this dish appear at every celebration, and recreating it in the slow cooker makes it easier than ever. This version gives you perfectly cooked potatoes with almost no effort, letting your kitchen fill with warm, cozy aromas while you focus on the rest of your meal.
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Why You’ll Love This Recipe
• Effortless holiday side dish: Everything cooks in the slow cooker, freeing your oven for other dishes.
• Ultra-creamy layers: The mix of heavy cream, butter, and cheese creates a smooth, melt-in-your-mouth texture.
• Perfect for feeding a crowd: The slow cooker makes a big batch, ideal for parties and gatherings.
• Hands-off cooking: Just layer, cover, and let the slow cooker do the work, no babysitting required.
• Customizable flavor: Add herbs, garlic, bacon, ham, or extra cheese to suit any meal.
• Consistent and foolproof: The slow heat cooks the potatoes evenly, ensuring tender slices every time.
Ingredients
• 3 lbs russet or Yukon Gold potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 3 tbsp butter
• 2 cups heavy cream
• 1 cup milk
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 2 tbsp flour (to help thicken the sauce)
• Fresh parsley for garnish (optional)
Recommended Tools
These tools make slow cooker recipes easier and help everything cook evenly.
6-Quart Crockpot – the perfect size for chicken, soups, roasts, and family meals.
Slow Cooker Liners – prevent sticking and make cleaning super easy.
Silicone Spoon Set – great for stirring without scratching the pot.
Measuring Cups & Spoons – helps you measure spices and liquids accurately.
Glass Storage Containers – perfect for storing leftovers safely.
Preparation Steps
• Prepare the Potatoes: Wash, peel, and thinly slice the potatoes into even 1/8-inch rounds. Using a mandoline gives the most consistent results, but a sharp knife also works. Place the slices in a bowl of cold water while you prep the sauce, this prevents browning and helps remove excess starch so the sauce stays creamy.
• Slice the Onion: Thinly slice the onion into half-moon shapes. These will soften and melt into the sauce as the potatoes cook.
• Make the Cream Sauce Base: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly so it doesn’t brown.
• Add the Flour: Sprinkle the flour over the butter and garlic. Stir continuously for 1–2 minutes until the flour absorbs the butter, forming a smooth paste. This step is important, it helps thicken the sauce so the potatoes don’t turn watery.
• Whisk in the Liquids: Slowly pour in the heavy cream and milk while whisking to avoid lumps. Continue whisking until the mixture begins to warm and thicken slightly, about 3–4 minutes. Do not boil, gentle heat keeps the sauce smooth.
• Season the Sauce: Add salt, black pepper, and dried thyme. Stir well. Turn off the heat and add the cheddar and Parmesan cheese. Stir until melted and fully combined into the sauce. If the sauce seems too thick, add 2–3 tablespoons of milk to loosen it.
• Grease the Slow Cooker: Spray the slow cooker insert with nonstick spray or lightly coat with butter. This prevents sticking and makes serving easier.
• Layer the First Portion: Pat the potato slices dry with a clean towel. Add a layer of potatoes to the bottom of the slow cooker, covering as much of the surface as possible. Scatter a handful of sliced onions over the potatoes. Pour about 1/3–1/2 cup of the creamy cheese sauce evenly over the layer.
• Continue Layering: Repeat the layering process, potatoes, onions, sauce, until all ingredients are used. Make sure every layer is lightly coated with sauce for even cooking. The final top layer should be fully covered with sauce so it doesn’t dry out.
• Cook: Cover the slow cooker with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Try not to lift the lid during cooking , it slows down the cooking time. The potatoes are done when they are soft all the way through when pierced with a fork.
• Check & Adjust: Once the potatoes are tender, gently stir around the edges to mix some of the creamy sauce back into the layers. If the sauce looks too thick, stir in 1–2 tablespoons of milk. If it looks too thin, let it cook uncovered on HIGH for 10–15 minutes.
• Garnish & Serve: Sprinkle fresh parsley over the top and serve warm directly from the slow cooker, or transfer to a casserole dish for a nicer presentation.
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Cooking Notes
• A mandoline slicer helps ensure evenly thin potato slices
• Yukon Gold potatoes hold their shape better than russets
• If sauce becomes too thick, stir in a splash of milk
• Avoid over-stacking potatoes too tightly or they won’t cook evenly
• For extra browning, transfer the cooked potatoes to a baking dish and broil 3 minutes
Variations
• Add cooked bacon or ham between layers for a smoky flavor
• Swap cheddar for Gruyère or Monterey Jack
• Add sliced mushrooms for extra richness
• Mix in spinach or kale during the last hour
• Add smoked paprika or cayenne for gentle heat
Serving Suggestions
• Serve alongside roasted chicken, turkey, ham, or beef
• Pair with green beans, asparagus, or a fresh salad
• Perfect for Thanksgiving, Christmas, or weekend comfort meals
• Add fresh chives or parsley on top before serving
Tips
• Slice potatoes the same thickness for even cooking
• Don’t skip the flour, it helps the sauce cling to the potatoes
• Stir gently before serving to mix the layers slightly
• If cooking for a crowd, keep the slow cooker on warm for up to 2 hours
• Taste the sauce before layering and adjust seasoning
Prep Time / Cooking Time / Total Time
• Prep Time: 20 minutes
• Cooking Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
• Total Time: 6 hours 20 minutes
Nutritional Info (Per Serving)
Approx. 390 calories – 10g protein – 24g fat – 32g carbs
FAQs
Can I slice the potatoes ahead of time?
- Yes, but place them in cold water so they don’t brown. Drain and pat dry before layering.
Can I add more cheese?
- Absolutely, adding extra cheese between layers will make it even creamier and more decadent.
Will the potatoes get mushy?
- They won’t as long as you slice them evenly and avoid overcooking. Yukon Golds hold up especially well.
Can I make this recipe without cream?
- Yes, you can substitute with evaporated milk or half-and-half, but the sauce will be slightly less rich.
Can I double the recipe?
- Yes, but only if your slow cooker is large enough. Cooking time may increase by 30–45 minutes.
Conclusion
Slow Cooker Scalloped Potatoes are the perfect combination of creamy, comforting, and totally effortless. This recipe lets you make a classic holiday side dish without using your oven, giving you soft layers of potatoes soaked in a rich, cheesy sauce every single time. Whether you’re serving a full holiday feast or creating a cozy Sunday dinner, this dish brings warmth, flavor, and simplicity to your table
