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
4.94 from 125 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. 
4.94 from 125 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. Could you adjust the ingredients for 5# of potatoes? Made for the first time this past Easter & it was a hit. I’d like more leftovers because we ate almost all of them. My daughter really loved them!5 stars

    1. Hi Joy, we have never tried adjusting this recipe for 5lbs of potatoes. But you can adjust the recipe by selecting “print recipe” and then adjusting the serving sizes to see how to adjust it for 5lbs of potatoes. I hope that helps.

  2. Good recipe
    I used half and half as I was out of heavy cream and out of cheddar cheese substitute mozzarella not sure why mixed reviews

  3. I made this and it was great! Wondering if I could double the recipe? I have a large crockpot, but am not familiar with doubling and crockpot recipes!4 stars

    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 here how it turns out!

  4. its in the crock pot now.i had russets i needed to use so i sliced them up and chopped half an onion had no canned soups/no cream only 2% milk/no hard cheese just a block of Velveeta so i made a rue sauteed onions in butter added a lil flour cooked a few minutes added milk then added cheese layered everything in crock its cooking now on high i will check it in about 4 hrs lets hope all my changes work out

    1. I haven’t tried this with milk although some readers have successfully used milk. I use heavy cream in this recipe as it is less likely to curdle in the slow cooker if your slow cooker happens to run a little bit hotter.

  5. This was great! I added a pinch of smoked paprika instead of the thyme (because I was out) and it was just as delicious. Thanks for the recipe!

  6. I routinely look to this website for many of my recipes. I followed this one to a T but nobody in the family care for it including myself. Very upset and disappointed. Although I will continue to use recipes from this site because this is the first one that has disappointed me.2 stars

  7. If you’re going to make this, be sure to cook the onions for a few minutes before you add them to your Crockpot (or don’t use them). Unfortunately I followed the recipe and the entire thing tasted like onions, not cheesy potatoes. I was definitely disappointed because it looks delicious but tastes rather awful.2 stars

  8. I love most of your recipes and make them quite a few times a month. But sadly, now I see why most people have no clue what the difference is between scalloped potatoes and potatoes au gratin.

  9. Made this on a hot summer night, using the crock pot but plugged it in OUTSIDE. Cooked perfectly just as written. I was so pleased to find out you could make scalloped potatoes this way. I added a wee handful of diced ham — delicious. Keeping this recipe for cool winter nights and for make ahead company meals. Really good, and not too salty! Thanks.5 stars

  10. This is a new favorite for us! One small request … in step 3 of the recipe instructions could you please update to say ” potatoes and sauce” where it currently says “potatoes sauce”? I know this seems petty but I always find myself checking repeatedly for where to add the rest of the sauce and I think that minor edit would help. Thanks SO much for all of your amazing hard work and wonderful recipes!5 stars

  11. Made this today for work potluck. everyone loved it !! . Used a 7 Qt crockpot with 3 1/2 pounds of potatoes, kept rest of ingredients the same. Potatoes were cut at about 1/8” ( I think ) and I could have went a little thinner. Cooked for 6 hours on high. Will definitely make again !!! . I wasn’t so sure about the 35% cream and the cream of chicken soup at the time of making because i wasn’t sure what it would taste like but it was really good, and I wouldn’t have known it was even there it just adds flavour.
    Interesting note … I also found out after reading about dairy in a crockpot that a heavy cream doesn’t curdle like regular milk “could”, … i never thought of that. !5 stars

  12. Used Milk instead of cream, worked just fine, end result a little runny when it was blazing hot but thickens up when it cools off a bit. Great recipe and thank you!5 stars

    1. I am so glad you were able to make this recipe work with milk Annie! Thanks for your kind words, I am glad you enjoyed it!

  13. I made these for my family’s Sunday dinner. I baked them in the oven instead of the crock pot, but they were still delicious. My husband loved them and he doesn’t like cheese and potatoes. They were so good. Thanks for the recipes!

      1. I didn’t have cheese, heavy cream, or cream of chicken soup..
        But, I made magic with cream of mushroom soup, 1 1/2 cups plain yogurt, 1/2 of a 8 oz. Cream cheese, a little bit of feta cheese ( 1/4 cup ) added crushed garlic, paprika!
        Cooked on high for 4 hours in the crock pot!
        Mahalo nui loa for this ONO recipe!

  14. This recipe is absolutely fantastic. I followed the recipe exactly. A mandolin is a must. I sliced both the onion and the yukon gold potatoes on the 1/8th inch setting and cooked for 8 hrs on low. I emoved the lid 30 min prior to serving to thicken the sauce and it was absolute perfection. Thank you!5 stars

  15. We enjoyed these potatoes a lot and especially liked having them made in the slow cooker. I used russet potatoes, a sweet onion, and golden cream of mushroom soup. Whisked together the heavy cream. soup. cheese, and seasonings and added as I layered the potatoes and onions. The potatoes had an even flavor thru out and could be a pretty versatile recipe served with about any main course. Made and reviewed for the What’s On The Menu recipe tag game.5 stars