Slow Cooker Cheesy Scalloped Potatoes!

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Slow Cooker Scalloped Potatoes! Delicious!

We love this slow cooker Scalloped Potato Recipe!  The best part is that you don’t have to use the oven ….  leaving the oven for your main dish!  We also love to serve this up as a side dish to go with steak (and you don’t have to heat up the house in the summer for an awesome side dish!).

Once these are finished cooking, the sauce may look slightly runny.  Be sure to shut the slow cooker off for about 20 minutes before serving and the sauce will thicken up.  The result is a rich and delicious side dish that everyone will love!

Note:  Recipes are tested several times before posting.  Some readers have had issues with the cheese separating in this recipe which could be related to varying temperatures of slow cookers.  While this recipe hasn’t separated in my slow cooker, I have edited this recipe to add the cheese at the end of cooking to avoid the problems with separation.     

Slow Cooker Cheesy Scalloped Potatoes!

We love this slow cooker Scalloped Potato Recipe!  The best part is that you don’t have to use the oven ….  leaving the oven for your main dish!  We also love to serve this up as a side dish to go with steak (and you don’t have to heat up the house in the summer for an awesome side dish!).

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Ingredients:

  • 6 large potatoes , peeled and thinly sliced
  • 1 onions thinly sliced
  • 5 tablespoons butter
  • 2 cloves garlic
  • 5 tablespoons flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 teaspoon each pepper , thyme and poultry seasoning
  • 1/4 teaspoon seasoning salt
  • 1 teaspoon dry mustard powder
  • 2-3 cups cheese (use your favorite, I love sharp cheddar and Gruyere)

Directions:

  1. Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
  2. Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly.
  3. Spray inside of slow cooker with cooking spray. Layer 1/3 of potatoes, 1/2 of onions and 1 cup of sauce. Repeat layers ending with the remaining potatoes & sauce.
  4. Cook on high 4-5 hours. Sprinkle with cheese, turn off slow cooker and cover to allow cheese to melt.
  5. Once done potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.

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Layering up the scalloped potatoes in the slow cooker! So delicious!

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How to Make Slow Cooker Cheesy Scalloped Potatoes!

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Holly

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!

32 comments on “Slow Cooker Cheesy Scalloped Potatoes!”

  1. What do you do with the extra 1/3 of potatoes?

  2. I am not seeing how these would brown.

  3. I have these in the slow cooker now and they look delicious! It was fairly easy to put together which was a plus. Super excited to try these!

  4. Would it be ok to add some meat to this…maybe ham? My picky hubby does not eat chicken.

  5. Could you cook these on low for longer?

    • I’ve only made them as written but I”m sure it would work. I’m not sure how long they would take… if you do cook them on high they can sit on warm for quite a while too.

  6. Hello! Im thinking of making these for our church thanksgiving dinner. Would have to triple or quadeuple the recipe. Would the cook time be doubled? And would i need two slow cookers?

  7. Can you prepare this in the crock pot and then put into the oven to cook?

    • If you mean reheat in the oven, I think that might work but would likely take a while. I think a better option might be to prepare it in the crock pot early and then set it on warm until later.

  8. Hi! I’m making this now and it looks like I sliced up too many potatoes for my slow cooker. Any recommendations for the leftovers?

  9. I have a 5 quart slow cooker. Is this recipe suited to this size slow cooker or would I need to make any adjustments?

  10. Hi there, I am wondering if this entire thing can be assembled the day before and then refrigerated. But then the next day cooking it in the crockpot. Will the potatoes turn brown or will it be OK as long as it is all covered in the sauce?

    • Yes, that would work just fine however if the potatoes are cold or chilly you will need some extra time for cooking. I’d recommend taking them out of the fridge at least an hour before cooking.

  11. Since when did we start putting cheese in everything,I mean,I like cheese but there has to be a limit on it,can I make this with out the cheese?

    • I’ve only made this recipe as written. You can certainly try it without the cheese however this will change the flavor. You may need a little extra seasoning or salt if you eliminate the cheese. Enjoy!

  12. I made this recipe and it was very tasty, but the final product was so greasy! It was almost as if the 5 hours on high in the crockpot made the cheese and the oils separate. Has anyone else had this issue?

  13. In the pictures, it looks as though you have layered cheese between the potatoes, onions and sauce. But in the instructions, you don’t mentioning doing that, only adding at the end. So, I’m slightly confused as to which way to do it? Can you please clarify? Thank you! Can’t wait to try these!!

    • There is a note just above the recipe regarding this change. Recipes are tested several times before posting. Some readers have had issues with the cheese separating in this recipe which could be related to varying temperatures of slow cookers. While this recipe hasn’t separated in my slow cooker, I have edited this recipe to add the cheese at the end of cooking to avoid the problems with separation.

  14. I am going to try this yummy cheesy potato recipe at the weekend. Can’t wait.

  15. Followed the recipe step by step, delicious! Thank you

  16. i was wondering of this can be made a day a head , then reheated …or should i cook it for an hour less then the remaining time the day of ….

  17. I just finished making these, have made them several times before, and they turn out great every time. I have used russets, I have used red potatoes, whatever I have on hand, and they are always good. I am gluten free, so I do use King Arthur Flour brand gluten free flour, and I have never once found “poultry seasoning” in my local grocery stores, so I tend to just throw in a little of whatever sounds good from my spice rack. I also use a gluten free chicken base powder to make my broth, as I have to be careful about prepared broth and I don’t use them enough to keep in hand. And really, this is a pantry recipe, all of these ingredients are usually on hand for most families. I eyeball the dry ground mustard, it just brightens up the whole thing, I can’t really describe what it does to the flavor, except brighter. I probably thrown in more dry ground mustard than necessary, but it tastes fine to me. I meal prep with this recipe, and freeze some, never had an issue, it reheats just fine. Thanks so much for sharing this one!

    Rating: 5

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