Crock Pot Scalloped Potatoes are easy, cheesy and delicious! When those winter carb cravings hit, why not cook up cheesy slow cooker potatoes?

My family loves this recipe served alongside our favorite meatloaf recipe, and I bet yours will too. Whose eyes don’t light up when they see a steaming dish of slow cooker scalloped potatoes on the table? The perfect comfort food.

A white plate full of cheesy crock pot scalloped potatoes topped with parsley.

Perfectly roasted potatoes, baked or mashed potatoes, I love spuds in any form!

Scalloped is a favorite from my mother’s famous baked scalloped potatoes and ham in a casserole dish, smothered in a white sauce. But I like this slow cooked potato recipe without the extra cooking and cleanup that a white sauce entails.

Ingredients for Slow Cooker Potatoes

Crockpot Scalloped Potatoes are filling and uncomplicated requiring just a few simple ingredients! They are super forgiving, and you can vary the recipe to suit yourself. So go ahead and experiment!

  • Sauce: 
    • Any “cream of” soup (such as cream of mushroom or cream of chicken soup) will work in this recipe.
    • Add your favorite seasonings to make it your own.

A Crock Pot full of scalloped potatoes ready to cook.

  • Potatoes:
    • Make recipe prep faster by using thin-skinned potatoes such as red-skinned or Yukon gold, no peeling required.
    • Russet potatoes should be peeled as their skin can be a tough.
    • A mandoline slices potatoes quickly and evenly. (You can get them on Amazon for under $20).
    • Thinner potatoes cook quicker, thicker potatoes take longer.
  • Cheese:
    • I opt for an extra-sharp cheddar for more cheddar flavor, not only for crock pot scalloped potatoes, but any recipe calling for cheddar cheese.
    • A mild cheddar will provide a less tangy taste. Try different cheeses altogether, Colby, Swiss and Gruyere (my favorite addition to Crock Pot Mac and Cheese).

How to Make Crock Pot Scalloped Potatoes

Slow cooker scalloped potatoes are a breeze to prepare and are good and cheesy just like our favorite Potatoes Au Gratin.

  1. Thinly slice the peeled potatoes and onion
  2. Mix cheese and sauce ingredients
  3. Alternate layers of sliced potato, sliced onion and sauce
  4. Cook either on high or low, depending on your dinner time
  5. When potatoes are tender, top with more cheese and cover until melted.

Cheesy Crock Pot scalloped potatoes ready to serve covered in fresh parsley and pepper.

How Long to Cook Scalloped Potatoes in the Crockpot

These are easy to get into the slow cooker and will need about 4-5 hours on high or 7-8 hours on low.

If your potatoes are done early, simply turn the slow cooker off (they will stay warm for over an hour) or turn it to warm.

These slow cooker potatoes reheat well on the microwave or we sometimes fry the leftovers in a non-stick pan for a delicious side dish!

Because cheesy scalloped potatoes are so satisfying, you can make the rest of the meal quick and simple. A baked chicken breast or a juicy pork tenderloin, together with a salad or side of veggies (steamed broccoli or roasted green beans go well with anything cheese based).

More Slow Cooker Side Dishes

Crock Pot Scalloped Potatoes in the pot
4.93 from 112 votes↑ Click stars to rate now!
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Crock Pot Scalloped Potatoes

Layers of tender, thinly sliced potatoes smothered in a decadent cheese sauce, cooked until perfectly tender in the slow cooker!
Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Servings 8 servings
Author Holly Nilsson


  • 1 ½ cups cheddar cheese shredded, divided
  • 10 ½ ounces condensed cream of chicken soup (1 can)
  • 1 ½ cups heavy cream divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon thyme
  • black pepper to taste
  • 3 pounds potatoes peeled and thinly sliced
  • ½ large onion thinly sliced


  • Combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme and black pepper to taste.
  • Grease a 6qt slow cooker and place ½ of the potatoes in the bottom. Top with onions. Spread ½ of the cheese mixture on top. 
  • Add remaining potatoes and sauce. Pour ½ cup heavy cream over top.
  • Cover and cook on high 4-5 hours (or low 7-8 hours).
  • Once potatoes are soft, sprinkle with remaining ½ cup cheese and cover until melted (about 5 minutes).


Once done, potatoes can be kept on warm for up to 2 hours.
Store leftover scalloped potatoes in the fridge in a covered container for up to 3-4 days. Reheat in the microwave or in the oven until heated through. 
4.93 from 112 votes

Nutrition Information

Calories: 375 | Carbohydrates: 26g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 427mg | Potassium: 788mg | Fiber: 4g | Vitamin A: 935IU | Vitamin C: 20.4mg | Calcium: 240mg | Iron: 6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish, Slow Cooker
Cuisine American
A pan of baked scalloped potatoes being served shown with a title
scalloped potatoes in baking dishes with text



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. Hi Rosemary, I don’t think a double recipe would fit into a 6QT crockpot but any cream soup that you prefer would work well!

  1. I have been wanting to try a crock pot scalloped potato recipe for a while now. I chose yours because it looked quick and easy and I had heavy cream that needed to be used. This recipe is definitely a keeper! Very Good! We like hotdogs in our scalloped potatoes and I wasn’t sure if they would overcook layering them in with the potatoes. So I sliced them and spread them over the top for the last hour, then stirred them in before serving.5 stars

  2. This recipe looks delicious. Will it fit and cook the same in the 3.5 QT casserole crock-pot? (The one that’s the size of a 9×13” casserole dish). Would the cook time be the same? Thanks! Can’t wait to try it!

    1. I haven’t tried it so I can’t say for sure Sarah. If you try it I would love to hear how it turns out!

    1. I find heavy cream to hold up best in the slow cooker, a good alternative is canned evaporated milk. I have not tried this recipe with half and half, although some readers have successfully used lighter versions it’s a bit less creamy.

    1. I haven’t tried this with turnips. If they are tender and it is done early, you can turn the slow cooker to warm.

    1. We have never tried doubling this recipe but I am not sure if the potatoes will be able to cook fully through. If you have a crockpot large enough we would love to hear how it turns out!

  3. Made these last night. Very easy recipe. Kids loved it. Added diced ham the last 1/2 hour of cooking. Will definately be making this again!!5 stars

  4. I doubled this recipe for our Thanksgiving dinner, absolutely delicious. I cooked it on low and it took 8 hrs.5 stars

  5. Just made this and it’s perfection. Followed recipe to a T. Just found your web site today! Going to take a look around.5 stars