These Crockpot Scalloped Potatoes are an easy side dish made with Creamer potatoes, a rich creamy sauce and topped with cheese! The perfect complement to any potluck or weeknight dinner. Step by step recipe video below.
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I’m sure you know by now how much I love a big plate of cheesy potatoes.
If I’m being honest, at a holiday dinner you can probably even hold the turkey and that way I’ll have more room for these Crockpot Scalloped Potatoes 😉
It’s taken me a while to come back to this recipe, because originally when I tried making scalloped potatoes in the crockpot they weren’t great.
The potatoes wouldn’t be cooked evenly, they would be burnt at the edges and stuck to the bottom and just generally be a disaster.
But I thought, what better way to serve my favorite side dish around the holidays? The slow cooker is perfect for potlucks because it keeps your food warm longer so that everyone gets to enjoy it while its fresh.
So I tested out some new techniques and I am so happy with the results! I’ve included my best tips below so you can make perfect Crockpot Scalloped Potatoes, too!
Looking for more potato side dishes for the holidays? You might like these Garlic Parmesan Scalloped Potatoes and Carrots or these Cheesy Make Ahead Mashed Potatoes.
How to make Scalloped Potatoes:
- Start with your potatoes: I like to use Creamer potatoes from The Little Potato Company for these Crockpot Scalloped Potatoes because there’s no washing or peeling, simply slice and throw in the slow cooker. I also find that the smaller potato rounds cook more evenly in the crockpot, which is a big plus! Slice them thin.
- Lightly grease your slow cooker — this helps to prevent burnt, stuck on potatoes!
- Toss your potatoes with cream and all the other delicious things, then let them cook on low. I don’t recommend high for this recipe because, first of all, they don’t really take that long to cook to begin with, and second, they may burn at the edges before the inside pieces are cooked through.
- Top with cheese and cover for 5 minutes to melt. If your crockpot liner is oven-safe, you can broil your cheese to brown, but this isn’t really a necessity.
How your Slow Cooker will affect your cooking time:
I have a 2.5 quart Crockpot that I absolutely love for recipes like this — it’s just the right size for side dishes! This recipe was tested in that slow cooker, and you can definitely use a different size but you may find your cook times vary.
I’ve always found Crockpot brand slow cookers to be on the hotter end (I have four slow cookers!), so if your potatoes need a little more time and you’re using another brand, that could be why.
If you use a significantly larger slow cooker, you may find your potatoes cook more quickly as it won’t take as long to heat through the layers.
Variations for these Crockpot Scalloped Potatoes:
- You can use any Creamer potato varietal from The Little Potato Company that you have on hand — no need to change the recipe!
- 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!
- 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.
- You can switch up the cheeses or seasonings here to suit your tastes, but I recommend making it as is the first time around just so you know if or how you want to spice things up!
More slow cooker side dishes:
- No Cream Slow Cooker Creamed Corn
- Slow Cooker Honey Orange Glazed Carrots
- Healthier Slow Cooker Maple Balsamic Baked Beans
- Slow Cooker Pineapple Glazed Carrots
*This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Click here to see where you can find Little potatoes in your area. Thank you for supporting the brands that support The Recipe Rebel!
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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Sue says
I tried this using heavy cream and the sauce curdled. Disappointed.
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!