If you’re on the lookout for a comforting, no-fuss side dish that brings creamy, cheesy goodness to your table, this Slow Cooker Scalloped Potatoes Recipe is an absolute game-changer. I promise you, once you try it, you’ll never want to buy the store-bought packaged scalloped potatoes again. It’s so easy to make, and the slow cooker does all the heavy lifting while you get to relax or prep your main dish. Let me walk you through why this recipe has become a staple in my kitchen!
Why You’ll Love This Recipe
- Hands-off Cooking: Once you layer everything, your slow cooker does the work while you focus on other things, making dinner stress-free.
- Rich, Creamy Flavor: The combination of heavy cream, chicken broth, and two kinds of cheese gives a beautiful depth without being too heavy.
- Perfect Texture Every Time: Slow cooking melts everything into tender, cheesy perfection, no dry edges or undercooked slices.
- Family Favorite: My family goes crazy for this dish and I bet yours will too—it’s comfort food at its best!
Ingredients You’ll Need
These ingredients are simple but they pack such a punch. I always recommend getting good-quality cheeses and fresh potatoes to really make the most of this Slow Cooker Scalloped Potatoes Recipe.
- Heavy whipping cream: This adds richness and creaminess — don’t swap it out for milk if you want that melt-in-your-mouth texture.
- Chicken broth: Provides subtle savory depth to balance the creaminess without overpowering.
- Russet potatoes: I like russets because they hold their shape and become tender without turning mushy.
- Minced garlic: Adds a nice little flavor kick that complements the cheese beautifully.
- Shredded parmesan cheese: Brings a sharp, nutty edge that makes this dish irresistibly tasty.
- Shredded cheddar cheese: Your classic melty, gooey goodness that’s essential for scalloped potatoes.
- Salt and pepper: Because even the best recipes need seasoning!
Variations
I love that this Slow Cooker Scalloped Potatoes Recipe is such a blank canvas — you can tweak it to match what you have on hand or your family’s tastes. I’ve tried a few variations and they’re all winners.
- Make it spicy: Adding a pinch of cayenne or smoked paprika gives it a subtle heat that my family surprisingly enjoyed.
- Swap cheeses: Mixing in Gruyère or mozzarella can change the flavor profile for a twist on the classic.
- Incorporate herbs: Fresh thyme or rosemary stirred into the cream mixture adds fragrant, earthy notes that feel super cozy.
- Dairy-free option: I’ve experimented with coconut cream and dairy-free cheese alternatives — not quite traditional, but tasty and creamy!
How to Make Slow Cooker Scalloped Potatoes Recipe
Step 1: Whip Up the Creamy Base
Start by mixing your heavy whipping cream, chicken broth, minced garlic, salt, and pepper in a small bowl. This blend is the heart of your sauce, so whisk everything until it’s well combined. I found that seasoning here before layering really infuses the potatoes with flavor as they cook.
Step 2: Prep the Slow Cooker and Layer
Spray your crock pot with non-stick cooking spray to make cleanup a breeze. Then, lay down a third of the sliced potatoes in an even layer on the bottom. Pour a third of your creamy mixture over the potatoes, then sprinkle a third of both the shredded cheddar and parmesan cheeses. Repeat this layering two more times until you use all your ingredients. Trust me, those layers are what make every bite so wonderfully cheesy and tender.
Step 3: Set and Forget
Cover your slow cooker with the lid and cook it on HIGH for about 3 to 4 hours. You’ll know it’s done when the potatoes are effortlessly tender (I stick a fork in to check) and the cheese sauce has bubbled up deliciously around the edges. This slow cook time is perfect—not too long that the potatoes get mushy, but enough to develop that beautiful creamy consistency.
Step 4: Garnish and Serve
If you want to add a fresh touch, sprinkle on some chopped parsley right before serving. It adds a lovely pop of color and a hint of brightness that cuts through the richness. Serve immediately and watch how quickly everyone digs in!
Pro Tips for Making Slow Cooker Scalloped Potatoes Recipe
- Slice Evenly: I use a mandoline slicer to get perfect 1/4-inch-thick potato slices so they cook evenly and stack beautifully.
- Skip Overcooking: Keep an eye near the 3-hour mark to avoid potatoes turning mushy; every slow cooker heats a little differently.
- Layer Up: Don’t rush the layering—it creates distinct cheesy layers that make the dish extra special.
- Use Fresh Garlic: I learned fresh minced garlic beats powders for flavor—it really wakes up the cream sauce.
How to Serve Slow Cooker Scalloped Potatoes Recipe
Garnishes
I usually sprinkle on fresh chopped parsley for a burst of color and freshness. Sometimes a little crispy fried onion or even chopped chives give it a nice texture contrast. I’ve also loved topping it with a touch of smoked paprika to add a subtle smoky nuance.
Side Dishes
This Slow Cooker Scalloped Potatoes pairs beautifully with roast chicken, grilled steaks, or even a hearty green salad for a lighter meal. I often serve it alongside steamed green beans or roasted Brussels sprouts to balance out the creamy richness.
Creative Ways to Present
For special occasions, I’ve layered the finished scalloped potatoes in smaller ramekins for individual servings—guests loved having their personal cheesy gratins. Another fun idea is sprinkling extra cheese on top in the last 15 minutes and broiling briefly for a golden crust if your slow cooker insert can go in the oven.
Make Ahead and Storage
Storing Leftovers
After your meal, let leftovers cool to room temperature and then store them in an airtight container in the fridge. I usually keep mine for up to 3 days, and they reheat surprisingly well without losing that creamy texture.
Freezing
I’ve frozen this Slow Cooker Scalloped Potatoes Recipe a couple of times by portioning it into freezer-safe containers. It freezes well, but for best texture, thaw overnight in the fridge before reheating gently in the oven—microwaving works too but can make it a bit watery.
Reheating
My favorite way to reheat is in the oven at 350°F (175°C) covered with foil so it stays moist and warms evenly. If you’re in a hurry, the microwave works—just add a splash of cream or broth to revive the sauce and heat in short intervals to prevent drying out.
FAQs
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Can I use another type of potato for this recipe?
Absolutely! While russet potatoes are my favorite because they cook evenly and absorb flavors well, you can use Yukon Golds for a slightly waxier texture. Just keep in mind that some potatoes hold their shape better than others once slow cooked.
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Do I need to peel the potatoes?
Peeling is recommended because it gives a smoother, more traditional scalloped potato texture. That said, if you enjoy the texture of potato skins and want to save prep time, you can leave them on as long as you scrub them clean.
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Can I prepare this recipe ahead of time?
Yes! You can layer all the ingredients in the slow cooker insert, cover tightly, and refrigerate for up to 24 hours before cooking. Just let it come closer to room temperature before starting the slow cooker to ensure even cooking.
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What if I don’t have chicken broth?
You can substitute vegetable broth or even water with a pinch of extra salt, but chicken broth adds great flavor depth I wouldn’t skip if you can help it.
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Can I use shredded pre-packaged cheese?
Yes! Pre-shredded cheese works fine, just note that it often contains anti-caking agents which might slightly affect the melt and texture—but it’s definitely convenient.
Final Thoughts
This Slow Cooker Scalloped Potatoes Recipe has been one of those wonderful discoveries that turned what used to be a “special occasion” dish into a weeknight staple. It’s so rewarding to get that classic comfort food flavor with minimum fuss and maximum creamy, cheesy delight. I hope you give this a try soon—you’ll love how easy it is and your family will ask for it again and again. Seriously, once you try making scalloped potatoes this way, you’ll wonder why you ever did it any other way!
Print
Slow Cooker Scalloped Potatoes Recipe
- Prep Time: 15 min
- Cook Time: 3 hr 0 min
- Total Time: 3 hr 15 min
- 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 made effortlessly in your crock pot. Layers of tender russet potatoes are smothered in a rich mixture of heavy cream, chicken broth, garlic, parmesan, and cheddar cheese, slow-cooked to perfection. This dish pairs beautifully with a variety of mains and is perfect for family dinners or special occasions.
Ingredients
Ingredients
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 3 lb. russet potatoes, peeled and sliced approximately 1/4″ thick
- 2 tsp minced garlic
- 1/2 cup shredded parmesan cheese
- 2 1/2 cup shredded cheddar cheese
- 1 tsp salt
- 1 tsp pepper
Instructions
- Prepare the cream mixture: In a small mixing bowl, combine the heavy cream, chicken broth, minced garlic, salt, and pepper. Mix well to blend all the flavors.
- Prepare the slow cooker: Spray the inside of your crock pot with non-stick cooking spray to prevent the potatoes from sticking during cooking.
- Layer the potatoes and cheese: Place one-third of the sliced potatoes in an even layer at the bottom of the crock pot. Pour one-third of the cream mixture evenly over the potatoes. Sprinkle one-third of the shredded cheddar cheese and parmesan cheese on top of that layer.
- Repeat layering: Repeat the layering process two more times with the remaining potatoes, cream mixture, cheddar, and parmesan, creating three distinct layers in total.
- Cook the potatoes: Cover the slow cooker with its lid and cook on high for 3 to 4 hours, or until the potatoes are tender and the cheese is melted and bubbly.
- Garnish and serve: Once cooked, optionally sprinkle fresh parsley on top for color and freshness. Serve the scalloped potatoes immediately as a delicious, creamy side dish.
Notes
- Make this easy Slow Cooker Scalloped Potatoes recipe and never buy the store-bought packaged scalloped potatoes again—these homemade potatoes are both superior in flavor and texture.
- Slicing the potatoes uniformly to about 1/4 inch thickness ensures even cooking.
- Use fresh cheeses for best melting and flavor.
- For a vegetarian option, substitute chicken broth with vegetable broth.
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: 0.5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 109 mg
