slow cooker scalloped potato recipe

Written ByJenny Smyth Posted on
slow cooker scalloped potato recipe
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The Best slow cooker scalloped potato recipe

I’ve been making scalloped potatoes in my slow cooker for years, and it’s a recipe that never fails to impress my family. There’s something about the combination of tender potatoes, creamy cheese, and rich flavors that just makes everyone happy. I think it’s because the slow cooker does all the work for me, so I can just set it and forget it.

The result is a dish that’s perfect for a weeknight dinner or a special occasion. And the best part? It’s incredibly easy to make and customize with your favorite ingredients.

I like to use high-quality cheddar cheese and fresh herbs like parsley or thyme to give it an extra boost of flavor. But you can use whatever you like – the key is to keep it simple and let the potatoes shine. One thing I love about this recipe is that it’s a great way to get kids to eat veggies.

My kids are notoriously picky eaters, but they love helping me mix together the potatoes, cheese, and herbs before adding them to the slow cooker. And when they take their first bite, they’re always thrilled by the creamy texture and rich flavors. It’s a game-changer for mealtime, trust me!

I’ve also found that this recipe is amazing for meal prep – just add all the ingredients in the morning and come home to a ready-to-eat dinner that’s perfect for a busy weeknight or weekend gathering.

Slow Cooker Scalloped Potatoes

Slow Cooker Scalloped Potatoes

4.6 from 658 votes

Creamy, tender scalloped potatoes made effortlessly in a slow cooker. Layers of thinly sliced potatoes are cooked in a rich, cheesy sauce until perfectly tender.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Potatoes

3 pounds Yukon Gold potatoes, peeled and thinly sliced (1/8 inch thick)
1 tablespoon unsalted butter, softened

For the Sauce

2 cups heavy cream
1 cup whole milk
3 tablespoons all-purpose flour
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1Grease the inside of the slow cooker insert with the softened butter.
2In a large bowl, whisk together the heavy cream, milk, flour, garlic, salt, pepper, and nutmeg until the flour is fully dissolved and the mixture is smooth.
3Layer one-third of the sliced potatoes in the bottom of the slow cooker, overlapping slightly.
4Pour one-third of the cream mixture over the potatoes, then sprinkle with one-third of the cheddar and Parmesan cheeses.
5Repeat the layering process two more times, ending with a final layer of both cheeses on top.
6Cover the slow cooker with the lid and cook on low heat for 4 hours, or until the potatoes are tender when pierced with a fork and the sauce is bubbly and thickened.
7Once done, turn off the slow cooker and let the scalloped potatoes rest uncovered for 10 minutes.
8This allows the sauce to set slightly for easier serving.
9Serve hot directly from the slow cooker.

🔧Equipment

6-quart slow cooker
Large bowl
Whisk
Chef’s knife
Cutting board
Mandoline slicer (optional)
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 520mg🌾Total Carbs: 24g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 10g

📝Notes

For best results, use Yukon Gold or Russet potatoes and slice them evenly, about 1/8 inch thick. A mandoline slicer helps achieve uniform slices. To prevent browning, place sliced potatoes in a bowl of cold water until ready to layer, then pat dry. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.

Watch Video Of How Slow Cooker Scalloped Potatoes Works

This slow cooker scalloped potato recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner.

The leftovers are also super convenient – simply store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

When you’re ready to reheat, just add some milk or cream to thin out the sauce and serve over hot bread or mashed potatoes.

❓ Frequently Asked Questions About Slow Cooker Scalloped Potatoes

Q: What kind of potatoes should I use?

A: You can use any type of potato you like, but I find that Russet or Idaho work best for scalloped potatoes. They have a higher starch content, which makes them nice and fluffy when cooked.

Q: Can I use other types of cheese?

A: Of course! While cheddar is my go-to cheese for scalloped potatoes, you can also use other sharp cheeses like Parmesan or Gruyère. Feel free to experiment with different combinations to find your favorite.

Q: How long does it take to cook?

A: Cooking time will depend on your slow cooker model, but typically it takes around 3-4 hours on low or 1-2 hours on high. You can check on them after 2 hours and adjust as needed.

Q: Can I make this recipe ahead of time?

A: Yes! You can prepare all the ingredients up until adding them to the slow cooker, then refrigerate or freeze until you’re ready to cook.

Q: What if I don’t have a slow cooker?

A: No worries! You can make scalloped potatoes in the oven instead. Simply layer everything in a baking dish and bake at 350°F (180°C) for about 45 minutes, or until the potatoes are tender.

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