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!

a slow cooker filled with crock pot scalloped potatoes
4.96 from 164 votes↑ Click stars to rate now!
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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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  • ½ large onion thinly sliced
  • 1 tablespoon butter
  • 1 ½ cups shredded cheddar cheese divided
  • 10 ½ ounces condensed cream of chicken soup (1 can)
  • 1 ½ cups heavy 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 or red skinned potatoes thinly sliced


  • 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.


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 164 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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4.96 from 164 votes (139 ratings without comment)

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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