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
4.91 from 86 votes↑ Click stars to rate now!
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Crock Pot Scalloped Potatoes

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!).
Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Servings 8 servings


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


  • 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.
4.91 from 86 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
Cuisine American

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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. i don’t use any canned soups. do you have any idea what could be used to make the canned soup part from scratch? or would that be a different recipe? thanks.

  2. I made these potatoes last night. They were very good but very underseasoned. I think when I make them again, I will season each layer of potatoes. I will also mix the cheese into the sauce rather than add it at the end. They were just a little bland but an easy fix. Thanks for your recipes. I’ve tried several and they are all good!4 stars

  3. 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!5 stars

  4. 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 ….

  5. 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!!

    1. 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.

  6. 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?

  7. 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?

    1. 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!

  8. 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?

    1. 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.

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

    1. 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.

  11. 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?

      1. It may work but I think it would take much longer to cook so you might want to ensure you have extra time (and then you can keep it on warm if it’s done early).

    1. 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.

  12. 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!