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Cooking side dishes in the slow cooker is perfect for busy weeknights or holiday dinners.

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

a slow cooker filled with crock pot scalloped potatoes

Scalloped potatoes are quite possibly the most comforting side dish on the planet (along with mashed potatoes).

Ingredients for CrockPot Scalloped Potatoes

Crockpot Scalloped Potatoes are delicious and easy, requiring just a few simple ingredients! They are super forgiving, so go ahead and experiment!

Sauce – This recipe uses “cream of” soup to prevent the sauce from curdling. Swap in cream of mushroom or cream of celery. For a from-scratch version, try my homemade condensed chicken soup using evaporated milk.

Potatoes – Use thin-skinned potatoes. Yellow, red or Yukon gold potatoes will hold their shape and don’t require peeling. If using baking potatoes or Russet potatoes, they should be peeled and will taste delicious but may not hold their shape.

Cheese – I like to add a little bit of cheese to the potatoes (which technically makes them au gratin potatoes) . Use sharp cheddar for extra flavor. Try different cheeses altogether; Colby, Swiss, a bit of Parmesan cheese or Gruyere (my favorite addition to Crock Pot mac and cheese).

How to Make Crock Pot Scalloped Potatoes

Slow cooker scalloped potatoes are so easy to prepare that they practically cook themselves.

  1. Thinly slice the peeled potatoes and onion *see tip below.
  2. Mix sauce ingredients.
  3. Alternate layers of sliced potato, sliced onion, and sauce.
  4. Cook until tender, adding cheese after a couple of hours.

Quick Prep Tip

A mandoline slices potatoes quickly and evenly. An inexpensive mandoline works just fine, you can find them on Amazon for around $30.

Tips & Variations

  • Crockpot scalloped potatoes will cook in 4-5 hours on high or 7-8 hours on low.
  • If the potatoes are done early, simply turn the slow cooker off (they will stay warm for over an hour) or turn it to warm.
  • Turn it into a meal by adding chopped ham, fried mushrooms, or leftover ground beef or taco meat.
a plate filled with crock pot scalloped potatoes

Slow Cooker Side Dishes

Did you make these Crock Pot Scalloped Potatoes? Be sure to leave a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
a slow cooker filled with crock pot scalloped potatoes
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Crock Pot Scalloped Potatoes

Layers of tender, thinly sliced potatoes smothered in a creamy cheese sauce are 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
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Ingredients  

  • ½ large onion thinly sliced
  • 1 tablespoon butter
  • 1 ½ cups shredded cheddar cheese divided
  • 10.5 ounces condensed cream of chicken soup 1 can
  • 1 ½ cups heavy whipping cream divided
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme leaves
  • ¾ teaspoon salt or to taste
  • ½ teaspoon black pepper to taste
  • 3 pounds Yukon gold potatoes or red skinned potatoes, thinly sliced

Instructions 

  • In a small skillet, melt butter over medium heat. Add the onions and cook until slightly softened, about 4 to 5 minutes.
  • Meanwhile, in a medium bowl, combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme, ¼ teaspoon salt, and black pepper.
  • Grease a 6qt slow cooker and place ½ of the potatoes in the bottom, season with ¼ teaspoon salt. Top with all of the onions. Spread ½ of the cheese sauce on top. 
  • Add remaining potatoes, ¼ teaspoon salt, and remaining sauce. Pour ½ cup heavy cream over top.
  • Place a double layer of paper towels across the slow cooker to absorb moisture, ensuring they don't touch the potatoes and cover. Cook on high 4-5 hours (or low 7-8 hours), adding the cheese after 2 ½ hours.

Notes

Once done, potatoes can be kept on warm for up to 2 hours.
Additional seasonings or herbs can be added to the sauce if desired.
Store leftover scalloped potatoes in the fridge in a covered container for up to 4 days. Reheat in the microwave or the oven until heated through. 
4.96 from 165 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
taking a spoonful of Crock Pot Scalloped Potatoes out of the pot
plated Crock Pot Scalloped Potatoes with writing
Crock Pot Scalloped Potatoes with cheese sauce and writing
cheesy Crock Pot Scalloped Potatoes in the pot and plated with a title
Crock Pot Scalloped Potatoes in the pot with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  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!