Crockpot Scalloped Potatoes are an easy and impressive slow cooker side dish – the best of both worlds! Tender potatoes are served in a garlicky, cheesy, and deliciously seasoned cream sauce. Using the Crockpot makes this classic side dish so easy!
Enjoy more of my favorite potato side dish recipes like Lyonnaise Potatoes, Creamy Garlic Mashed Potatoes and Crockpot Cheesy Potatoes.
Table of Contents
- Why we love this Crockpot Scalloped Potatoes recipe:
- Crockpot Scalloped Potatoes Ingredients:
- How to make Crockpot Scalloped Potatoes:
- Variations and Substitutions
- How to store Crockpot Scalloped Potatoes
- Can I freeze Crockpot scalloped potatoes?
- Serving suggestions:
- More Crockpot Side Dish Recipes You’ll Love
- Crockpot Scalloped Potatoes Recipe
Is there anything more satisfying than a big serving of warm, cheesy slow cooker Scalloped Potatoes? I think not.
This is one of those side dish recipes that tends to be even more popular than the main course! If you’re hosting a dinner party or heading to a potluck, be prepared to share this recipe – people will be asking for it.
Sliced potatoes are cooked low and slow with a simple seasoned, garlicky cream sauce. With both parmesan and mozzarella in the mix, it’s also a supremely cheese side dish!
Keep reading to see what makes this Crockpot Scalloped Potatoes recipe the very best!
Why we love this Crockpot Scalloped Potatoes recipe:
- So easy: Set it and forget it! This is a Crockpot side dish recipe you can count on to get the job done with very minimal effort on your part.
- Cheesy: Both parmesan and mozzarella cheeses make each bite better than the last. Feel free to sprinkle in a little extra cheese if you’re craving some!
- Impressive: Scalloped potatoes are always one of the more impressive potato side dishes. It can be our little secret that it’s actually pretty simple to toss together!
Crockpot Scalloped Potatoes Ingredients:
- Potatoes: You can use any kind of potato you like here. However, you should note that Yukon gold potatoes will create the very best texture. If you’d like, you can leave the peels on for a little extra fibre!
- Cream: Don’t substitute a lighter cream here. Heavy cream can withstand a long cook time and won’t separate. It also makes for a thick and richly flavored sauce.
- Cheeses: You’ll need both mozzarella and parmesan. For the best flavor and consistency, freshly grate each cheese if possible.
- Broth: I like to use low sodium broth. That way, I can sprinkle in some extra salt at the end if I want to.
- Cornstarch: This is used to thick the sauce.
- Garlic: You can swap this with garlic powder in a pinch.
- Seasonings: You’ll need a simple medley of parsley, thyme, salt and pepper.
How to make Crockpot Scalloped Potatoes:
Take a quick look at how easy it is to make scalloped potatoes in the Crockpot! Scroll down to the recipe card to see the full list of ingredients and step by step instructions in more detail.
- Slice the potatoes and layer them in the Crockpot.
- Whisk together the cream, broth, cornstarch, garlic and seasonings.
- Pour the cream sauce all over the potatoes. Cover and cook on low for 4 hours.
- Cover with both cheeses. Cover with a lid again and continue cooking on high for 1-1.5 hours.
Variations and Substitutions
- Use different potatoes: Yukon gold (or creamer potatoes) are hand down my favorite to use. However, you can really swap them with any other you prefer.
- You can add extra veggies in here: Thinly sliced carrots or mushrooms would be great throw in at the beginning. You could also use broccoli, but it will be very tender if you add it at the beginning of the cook time.
- Add meat: You can make this a full meal deal by adding chopped, cooked ham, crumbled bacon, or shredded chicken or turkey. Sliced smoked sausages would also be amazing!
How to store Crockpot Scalloped Potatoes
Let the potatoes cool to room temperature, then transfer them to an airtight storage container. Store for up to 4 days in the fridge.
Add a splash of broth or water and reheat for 30 seconds at a time in the microwave until warmed all the way through.
Can I freeze Crockpot scalloped potatoes?
Sure thing! Once they’ve fully cooled to room temperature, transfer the scalloped potatoes to a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge prior to reheating.
Keep in mind that the texture of potatoes will change after being frozen — if this is a problem for you, I recommend storing leftovers in the refrigerator.
Serving suggestions:
Here are just a few of my favorite entrees to serve alongside creamy scalloped potatoes:
More Crockpot Side Dish Recipes You’ll Love
Check out more of the very best side dish recipes that are slow cooked to perfection:
Crockpot Scalloped Potatoes
written by Ashley Fehr
Ingredients
- 3 lb Yukon gold potatoes (peeled and thinly sliced — preferably with a mandolin)
- 2 cups heavy whipping cream
- ½ cup low sodium chicken broth
- 1½ tablespoon corn starch
- 2½ teaspoons salt
- 2 cloves garlic (minced)
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella or Gruyere cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Lightly grease a 3-4 quart crockpot.
- Thinly slice potatoes (ideally with a mandolin) and place in the prepared slow cooker.
- In a large glass measuring cup, stir together cream, broth, corn starch, salt, garlic, parsley, thyme and pepper.
- Pour the sauce over the potatoes in the crockpot and put the lid on.
- Cook on low for 4 hours. Stir gently (the top layer may look a little brown if it has not been covered in sauce — that is okay! Just give them a stir) and top with mozzarella and Parmesan cheese.
- Put the lid on, turn the slow cooker to high and cook an additional 1-1.5 hours until potatoes are tender (you can also cook on low, but it may take longer for the sauce to thicken).
Notes
- know your slow cooker: does it generally run hotter or cooler? Factor that in to your cook time.
- Are your potatoes very thin, sliced with a mandolin? Factor that in to your cook time. I have tested this recipe with mandolin-sliced potatoes, so my cook time may be quicker than yours.
- Is your slow cooker very full or half empty, or less? The fuller a crockpot is, the longer it will take to cook. If you use a slow cooker that is larger than the one called for (or even a 4 qt rather than a 3 qt), you could have a shorter cook time.
- Potatoes: you can use any kind of potato you like here, but Yukon gold will have the best texture in the end. If you like, you can leave the peel on for extra fibre!
- Cream: do not substitute a lighter cream here — heavy cream can withstand a long cook period and will not separate. It also makes for a thick and richly flavored sauce.
Nutrition Information
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The Recipe Rebel says
I’m sorry to hear you had trouble with this recipe, Sue. The heavy cream should not of curdled at all. It’s hard to know what went wrong without being in the kitchen with you.
Lou says
Although these taste okay, I will make these the regular way (in the oven).
Ashley Fehr says
Thanks for your feedback!
Karen W. says
Trying these tonight. I love cheese but some family members can’t have it so I eliminated the cheddar cheese and added some garlic powder onion powder and paprika to make up for the flavor. I will post again to let you know how it turned out.
Ashley Fehr says
I’d love to hear how it goes!
Carrie says
So I used half and half and some milk instead of heavy cream and though these tasted awesome, and everyone loved them…they looked so unappetizing due to the curdling of the cheeses sauce. Does that not happen with the heavy cream?
Ashley Fehr says
No, low fat dairy will curdle while heavy cream will not.
Michele Hieronimus says
I used heavy whipping cream but mine separated anyway. I have a 6qt Crockpot and I’m wondering if I should have lessened the cook time. Recipe calls for 4-6 qt slow cooker, but your article above says you used a 2.5qt Crockpot. The potatoes were perfectly cooked, but the sauce was disappointing.
I had a dilemma from the start, as my Crockpot has 4 settings: High for 4 or 6 hours and Low for 8 or10 hours. Recipe calls for 6 hours at low. So I chose the Low setting for 8 hours but turned it off after 6 hours instead of cooking the full 8 hours. Should I have used the Low setting for 10 hours instead, which would have been even lower heat? Would the potatoes have cooked?
Thank you for your recipe and your consideration:)
The Recipe Rebel says
Hi Michele! I probably would have chosen the lower setting and taken it out before 6 hours due to you using the bigger crockpot. Hope this helps!
Lou says
I had the same experience using just the 10% cream; there was a lot of moisture in there.
Gaby says
Can I make it on the instant pot in less time?
Ashley Fehr says
I wouldn’t recommend it because the recipe is very thick and has lots of dairy.
Janet18 says
Can I make this the day before? I will need the crockpot for dinner. Can this be cooked in the oven? What is the time and temp to cook. Thanks
Ashley Fehr says
Yes you can bake them in the oven or use my oven recipe here: https://www.thereciperebel.com/cheesy-scalloped-potatoes-and-ham/
Maddie says
Love this recipe, and so does everyone else I have made it for! So much so that it has been requested for a family get together this weekend. I was thinking I should double the recipe, since I have the space in my crockpot for it and I want to make enough for everyone. If I were to double the recipe, how much longer do you suggest I cook it for?
Ashley Fehr says
Hi Maddie! I think it depends how wide your crockpot is. If it is a larger one, with a wider bottom (so the layers aren’t too thick), then you probably won’t need to change much. If the layers will be quite a bit thicker, you may want to add an hour or two
Dawn M Schoenberg says
If I don’t want to serve in the slow cooker crock do you think I could transfer to a casserole, top with the last layer of cheese and warm in the oven? Or maybe leave the cheese out of the crockpot all together and add in layers in the casserole?
Ashley Fehr says
You could definitely do that!
Sara says
Mine looks nothing like yours. Cheese is brown. Very runny.
Ashley Fehr says
The cheese shouldn’t brown significantly in a slow cooker, because it is a moist environment. Food that is “wet” doesn’t brown. Did you use Little Potatoes or another kind? Different types of potatoes may have different liquid requirements for cooking
Debb says
Wonderful recipe! So easy, and fast…keeping it in my collection because I finally found one that we all like!
Ashley Fehr says
Thank you Debb!