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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?
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.
- Thinly slice the peeled potatoes and onion *see tip below.
- Mix sauce ingredients.
- Alternate layers of sliced potato, sliced onion, and sauce.
- 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.
Slow Cooker Side Dishes
Did you make these Crock Pot Scalloped Potatoes? Be sure to leave a rating and a comment below!
Crock Pot Scalloped Potatoes
Equipment
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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish, Slow Cooker
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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.
You can make homemade condensed cream of mushroom soup for use in this recipe. Enjoy Elayne!
Would it work to substitute 2% milk since I don’t have heavy cream in the house?
I haven’t tried this with milk, let us know how it goes if you try it!
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!
Thank you Linda, so glad you enjoyed this recipe!
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!
Some great tips Amanda. Thank you for sharing!
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 ….
I haven’t tried preparing this recipe ahead of time.
Followed the recipe step by step, delicious! Thank you
I am going to try this yummy cheesy potato recipe at the weekend. Can’t wait.
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.
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?
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!
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.
I have a 5 quart slow cooker. Is this recipe suited to this size slow cooker or would I need to make any adjustments?
Yes, this recipe should work just fine in a 5 quart slow cooker
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?
You can always boil and mash them so they can be frozen and used at a later date or added to soup. (Or even mashed potato cakes).
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.
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?
I would not recommend tripling this recipe as I’m not sure the potatoes would cook through.
What about doubling this recipe? Do you think that is OK? Thank you.
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).
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.
Would it be ok to add some meat to this…maybe ham? My picky hubby does not eat chicken.
Yes, that should work, I would just make sure the meat is pre-cooked.
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!
I am not seeing how these would brown.
The cheese on the edges does brown a little.
What do you do with the extra 1/3 of potatoes?
They go on the last layer! :)