Crockpot Scalloped Potatoes: Ultimate Slow Cooker Side Dish
Slow cooking delivers tender, cheesy layers with minimal prep and maximum flavor.
Crockpot Scalloped Potatoes: A Classic Side, Made Easy
If you’re searching for a comforting, creamy side dish that’s both impressive and easy to make, crockpot scalloped potatoes deliver every time. Slow-cooked until blissfully tender and richly cheesy, they’re a holiday essential and a family favorite all year round. Whether you’re freeing up your oven for big feasts or simply craving classic comfort food, this recipe delivers maximum flavor with minimal fuss.
What Makes Crockpot Scalloped Potatoes Special?
Scalloped potatoes—thinly sliced potatoes baked in a creamy sauce—are a beloved staple for good reason. Cooking them in a slow cooker (crockpot) guarantees evenly tender layers and means less hands-on time and no worrying about oven space. Just a bit of prep and you can walk away, returning hours later to fragrant, bubbling, golden perfection .
- Effortless Preparation: Prep, layer, and let the slow cooker do the work.
- Hands-Off Timing: Perfect for busy holiday meals or weeknight dinners.
- Crowd-Pleasing: Creamy, cheesy, and deeply satisfying for all ages.
Ingredients for Crockpot Scalloped Potatoes
The beauty of this dish lies in its simplicity—and adaptability. Here’s what you need for classic crockpot scalloped potatoes:
- Potatoes: Yukon Gold or russet potatoes are best for creamy texture and hold their shape well.
- Cheese: Cheddar and Parmesan cheeses provide depth, creaminess, and a bit of sharpness.
- Cream: Heavy cream or half-and-half—rich flavor and sauce consistency.
- Chicken broth or stock: Adds savory depth and loosens the sauce slightly.
- Butter: Helps sauté onions and create an irresistibly silky base.
- Aromatics: Onion and garlic for essential flavor notes.
- Herbs and Seasonings: Salt, pepper, thyme, and optional parsley for color.
Step-by-Step: How to Make Scalloped Potatoes in the Crockpot
1. Prep the Ingredients
- Peel and Slice Potatoes: Use a mandoline or sharp knife for uniform 1/8” to 1/4” rounds. Consistent thickness ensures even cooking .
- Chop Onion: Finely dice the onion for mild, sweet flavor throughout the dish.
2. Make the Creamy Cheese Sauce
This step builds deep flavor—don’t skip it!
- In a skillet, melt butter over medium heat.
- Add onions; sauté until soft and translucent (about 5 minutes).
- Stir in minced garlic and cook until fragrant (1 minute).
- Sprinkle in flour (if using) and stir for 1 minute to build a roux; this step creates a thick, stable sauce.
- Gradually whisk in chicken stock and then the cream, stirring continuously.
- Add some salt, pepper, and dried thyme. Let the sauce bubble gently until slightly thickened.
- Remove from heat and stir in part of the shredded cheddar and all the Parmesan.
3. Layer in the Crockpot
- Grease the crockpot with butter or nonstick spray.
- Layer half the sliced potatoes on the bottom. Spread half the creamy sauce over them, then half of the remaining cheddar cheese.
- Add the last layer of potatoes, sauce, and the rest of the cheese.
4. Slow Cook Until Tender
- Cook on high for 3-4 hours or on low for 6-7 hours, until potatoes are fork-tender and creamy throughout .
- Let rest uncovered for 10-15 minutes before serving. Sauce thickens as it sits.
Tip:
Lay a double layer of paper towels under the lid (but not touching the food) to absorb condensation and prevent sauce from getting watery .
What others are reading
Complete Ingredient List
- 4 pounds Yukon gold or russet potatoes (thinly sliced)
- 1 medium onion (finely chopped)
- 2 teaspoons minced garlic
- 3 tablespoons butter
- 1/4 cup all-purpose flour (optional, for extra thickness)
- 1 cup chicken stock or broth
- 2 cups heavy cream or half-and-half
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste (start with 1 teaspoon salt, 1/2 teaspoon pepper)
- 1 teaspoon dried or fresh thyme leaves
- Chopped parsley for garnish (optional)
Why Use the Slow Cooker?
Making scalloped potatoes in the crockpot offers several advantages over traditional oven-baking:
- Even Cooking: Gentle heat cooks potatoes all the way through, avoiding burnt edges or undercooked layers.
- Time Saver: Preps ahead for holidays or family meals.
- Space Saver: Keeps the oven free for roasts, pies, or other main courses.
Tips for Perfect Crockpot Scalloped Potatoes
- Slice Evenly: Thin, consistent potato slices ensure even cooking and a tender result.
- Don’t Rush: Resist the urge to peek during cooking. Lifting the lid releases heat and may require extra cooking time.
- Cheese Timing: For best melt and flavor, reserve some cheese to add during the final hour.
- Rest Before Serving: Let the potatoes sit, uncovered, for 10–15 minutes; this thickens the sauce and makes serving easier.
- Add Paper Towels: A layer under the lid absorbs condensation and ensures the sauce stays creamy, not watery.
Recipe Variations
- Make It a Meal: Add cubed ham, cooked bacon, or sautéed mushrooms between layers for a heartier dish.
- Flavor Swaps: Try Gruyère, smoked gouda, or Monterey Jack for a twist on the cheese blend.
- Vegetarian: Use vegetable stock and skip the ham for a meatless version.
- Gluten-Free: Omit the flour or use a gluten-free flour blend for the sauce.
Serving Suggestions
Crockpot scalloped potatoes are versatile and pair beautifully with a variety of main courses. They’re a staple side for holiday meals, but equally delicious with:
- Roast turkey or chicken
- Baked ham
- Grilled steak or pork chops
- Sunday pot roast
- Hearty vegetarian mains like nut roasts or vegetable loaf
They’re also a potluck favorite—simply bring the slow cooker along and plug it in when you arrive.
Storage, Freezing, and Reheating
- Leftovers: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Reheating: Warm individual portions in the microwave, or reheat larger portions in a covered baking dish at 350°F until hot and bubbly.
- Freezing: While possible, the texture of potatoes and dairy sauce can change after freezing. For best results, serve fresh; if freezing, thaw overnight in the fridge and reheat gently.
Nutrition Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 375–542 |
| Carbohydrates | 26–43g |
| Protein | 11–21g |
| Fat | 21–33g |
| Sodium | Approx. 840mg |
| Calcium | ~490mg |
Values will vary slightly based on ingredients and portion size .
Frequently Asked Questions
Can I prep scalloped potatoes in advance?
Yes. Prep the potatoes and sauce, assemble in the crockpot, then refrigerate up to 24 hours before slow cooking. Bring to room temperature before turning on the slow cooker to ensure even cooking .
Why are my scalloped potatoes still hard?
The most likely cause is slices that are too thick, undercooking, or too frequent lifting of the crockpot lid. Always check potatoes are fork-tender before serving; if not, extend the cooking time in 30-minute increments .
Can I use other types of potatoes?
Yukon gold and russet varieties work best for texture and flavor, but you can experiment with red-skinned potatoes too. For waxier potatoes, slightly extend cooking time.
What is the difference between scalloped potatoes and potatoes au gratin?
Though often used interchangeably, classic scalloped potatoes are typically made with a cream sauce, while potatoes au gratin include layers of cheese and/or breadcrumbs. Most modern crockpot recipes blend both elements for added richness .
Do I need to peel the potatoes?
Peeling is recommended for the creamiest result, as skins can toughen in the slow cooker. If you prefer a rustic look and texture, scrub well and leave skins on—but ensure they’re sliced thinly.
Can I double the recipe?
For a crowd, use an 8-quart slow cooker and stack extra layers, but add 30–60 minutes to total cook time. Don’t overfill—the lid must close securely.
How do I prevent watery scalloped potatoes?
Use starchy potatoes, avoid extra moisture from rinsing after slicing, and always use the towel-under-the-lid trick. Letting the dish rest uncovered for 15 minutes after cooking allows the sauce to thicken.
Expert Tips for Success
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can make sauces grainy. Shredding by hand yields a smoother, silkier sauce.
- Season Each Layer: Lightly salting each potato layer builds robust flavor throughout.
- Customize With Add-Ins: Cooked ham, crispy bacon, smoked paprika, or tender greens add interest and make this dish your own.
- Let It Rest: Always budget for a 10–15 minute rest after cooking; it makes slicing and serving much easier.
Related Slow Cooker Potato Recipes
- Crockpot mashed potatoes
- Slow cooker loaded baked potatoes
- Cheesy potato casserole
- Potatoes au gratin with ham
Summary
Crockpot scalloped potatoes offer unbeatable creamy, cheesy layers with a hands-off, reliable process perfect for holidays or busy nights. Versatile, adaptable, and always a hit, they make a flavorful addition to any table. Prepare ahead, customize, and serve with confidence—everyone will ask for seconds!
References
- https://www.thegraciouswife.com/slow-cooker-scalloped-potatoes/
- https://www.eatingonadime.com/slow-cooker-scalloped-potatoes-recipe/
- https://www.spendwithpennies.com/slow-cooker-cheesy-scalloped-potatoes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a42397308/crockpot-scalloped-potatoes-recipe/
- https://www.youtube.com/watch?v=5v6BlKpWadQ
Similar Articles
Read full bio of Sneha Tete
