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 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. These were so good!! I have a cute story about them. I got everything ready this morning. I also used a Gruyere/swiss mix with the cheddar. I put everything in the crockpot and went about my day. This evening I checked on them. They didn’t cook at all because I forgot to turn it on!!! LOL. I dumped everything into a casserole and baked it in the oven at 375 for about 50 minutes. They were delicious!! My husband really liked them as well.
    Definitely a keeper. I can’t wait to try them in the crock pot.5 stars

  2. First, let me say that I LOVE your recipes!! You are my go to every time! I noticed that someone commented below about the “cheese sauce” In step 5, it says “adding the cheese after 2 ½ hours”. Then in step 6, it says to “sprinkle with remaining ½ cup cheese”. This is confusing to me. What cheese are we adding in step 5? If we add the rest of the cheese, we have nothing left for step 6. Can you please clarify? Thank you :)

    1. In step two, we use 1 cup of cheese (of the 1 ½ cups in the ingredients list) in the cream sauce. In step 3 and 4 we add the cream sauce to the potatoes and in step 5 we use the remaining ½ cup of shredded cheese. I hope that helps clarify it.

  3. Hello I am planning on making this for Easter question- step 3 indicates cheese mixture I am assuming this is the cheese sauce? Also I believe there is a typo in step 4 – … remaining sauce sauce. Should that be cheese sauce? Then the remaining cream? Typos happen just thought you should know.

  4. I had a bunch of potatoes laying around and decided to try this. Very easy to assemble; little time consuming since I didn’t have a mandolin but that’s not an issue. I was hoping for a more….cheesy potato taste. Didn’t quite scratch that itch, a little bland. I used cream of celery soup, so if I were to do it again, I would defiantly use cream of chicken or cream of mushroom. I may also consider doing more layers to spread the cheese sauce out more.

    But if you need a neutral side dish that can pair well with a lot of meats, this is a solid contender.

  5. just added everything to the crockpot! we used a couple different ingredients just due to availability, but it was an easy-to-follow recipe. I made up my own cream of chicken, using whole milk and used it to sub for the can + heavy cream. I also used warmed up whole milk for the topping instead of heavy cream – just didn’t have it and I’m hoping it will taste just as yummy! I try to add turmeric and black pepper combo to my potatoes, so that’s also different. I can’t wait for these five hours to be over with!5 stars

    1. You can make homemade cream of chicken soup, if using in the slow cooker ensure you use evaporated milk (not regular milk). It tends to be a little bit thicker so you may want to add a little bit of extra dairy.

    1. Hi Rosemary, I don’t think a double recipe would fit into a 6QT crockpot but any cream soup that you prefer would work well!

  6. I have been wanting to try a crock pot scalloped potato recipe for a while now. I chose yours because it looked quick and easy and I had heavy cream that needed to be used. This recipe is definitely a keeper! Very Good! We like hotdogs in our scalloped potatoes and I wasn’t sure if they would overcook layering them in with the potatoes. So I sliced them and spread them over the top for the last hour, then stirred them in before serving.5 stars

  7. This recipe looks delicious. Will it fit and cook the same in the 3.5 QT casserole crock-pot? (The one that’s the size of a 9×13” casserole dish). Would the cook time be the same? Thanks! Can’t wait to try it!

    1. I haven’t tried it so I can’t say for sure Sarah. If you try it I would love to hear how it turns out!

      1. HI, I have an old crock pot recipe booklet for their 9×13″ casserole crock & it’s pretty close to this recipe. You spray the crock, add 1/3 of potatoes & 1/2 the onions. replete layers. Then pour soup mixture over the top. Cover & cook on low 6-6 hrs or on high 4-5 hrs. until potatoes are tender, add the cheese. Cover & let stand until cheese is melted.5 stars

    1. I find heavy cream to hold up best in the slow cooker, a good alternative is canned evaporated milk. I have not tried this recipe with half and half, although some readers have successfully used lighter versions it’s a bit less creamy.

    1. I haven’t tried this with turnips. If they are tender and it is done early, you can turn the slow cooker to warm.

    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 hear how it turns out!

  8. Made these last night. Very easy recipe. Kids loved it. Added diced ham the last 1/2 hour of cooking. Will definately be making this again!!5 stars

  9. I doubled this recipe for our Thanksgiving dinner, absolutely delicious. I cooked it on low and it took 8 hrs.5 stars

  10. Just made this and it’s perfection. Followed recipe to a T. Just found your web site today! Going to take a look around.5 stars