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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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.
Oh dear I am glad you were still able to cook them in the oven in time to enjoy them!
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 :)
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.
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.
Yes, the cheese mixture is the sauce, I’ve updated it for clarity. Thank you for letting me know.
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.
For a cheesy scalloped potato recipe I recommend trying this one! Or this potatoes au gratin recipe.
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!
I hope you enjoy it, Issabel!
Can anyone suggest a gluten free substitute for the can of soup ?
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.
they also have gluten free cream of chicken soup on Amazon. The brand is Pacific Foods.
Delicious recipe. Was early to make from scratch. Huge hit with our family.
When do we put in the other half?
Pour ½ cup heavy cream over top.
It is added in step 1.
Can I double this in a 6 Qt crockpot and what would be a good soup to sub for cream of chicken?
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!
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.
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!
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!
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.
That sounds great, Susie! Thank you for sharing.
Can you use half and half?
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.
Does the cooking time change if I use turnips instead of potatoes?
I haven’t tried this with turnips. If they are tender and it is done early, you can turn the slow cooker to warm.
Can I double or triple this
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!
These are delicious. There’s only two of us so can I freeze the leftovers?
Yes, you can freeze the leftovers.
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!!
Made these several times. Excellent recipe!
I doubled this recipe for our Thanksgiving dinner, absolutely delicious. I cooked it on low and it took 8 hrs.
I’m so glad you enjoyed this recipe Opal!
Did doubling the recipe fit in the 6qt crock pot?
perfect potatoes, I had some ham I needed to use up, perfect addition
Just made this and it’s perfection. Followed recipe to a T. Just found your web site today! Going to take a look around.