slow cooker scalloped potatoes recipe

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

I’m so excited to share with you my favorite slow cooker scalloped potatoes recipe. This dish is a staple in our household, and I’m sure it will become a favorite in yours too. It’s a classic comfort food that never fails to hit the spot, and the best part is that it’s incredibly easy to make.

The slow cooker does all the work for you, so you can come home to a delicious, warm meal without any fuss. My kids love it when I make this recipe, and it’s perfect for family gatherings or even just a weeknight dinner. Plus, it’s a great way to get some veggies in without even realizing it – the potatoes are packed with fiber and vitamins, and the cheese adds a nice boost of calcium.

I’ve been making this recipe for years now, and I’m always looking for ways to make it even better. That’s why I’ve included some variations below to help you take your slow cooker scalloped potatoes to the next level. Whether you’re a busy parent or just a busy person in general, this recipe is sure to become a lifesaver.

And don’t even get me started on how versatile it is – from holiday meals to potlucks, this dish is always a crowd-pleaser. So go ahead and give it a try – I promise you won’t be disappointed! One thing I’ve learned over the years is that sometimes the simplest recipes are the best ones.

And this slow cooker scalloped potatoes recipe is no exception. With just a few ingredients and some basic prep work, you’ll be enjoying a mouthwatering meal in no time.

Slow Cooker Scalloped Potatoes

Slow Cooker Scalloped Potatoes

4.6 from 1447 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 russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 tablespoons unsalted butter, softened
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauce

2 cups heavy cream
1 cup whole milk
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon ground nutmeg
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1Grease the inside of a 6-quart slow cooker with the softened butter.
2In a large bowl, whisk together the heavy cream, milk, minced garlic, dried thyme, ground nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
3Layer one-third of the sliced potatoes evenly in the bottom of the slow cooker.
4Pour about one-third of the cream mixture over the potatoes, then sprinkle with one-third of the shredded cheddar and one-third of the Parmesan.
5Repeat these layers two more times, ending with the remaining cheese 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.
7The edges should be bubbly and the cheese melted and lightly golden.
8Do not lift the lid during cooking to maintain even heat.
9Turn off the slow cooker and let the scalloped potatoes rest for 10 minutes before serving.
10This allows the sauce to thicken slightly.
11Serve warm as a side dish.

🔧Equipment

6-quart slow cooker
Mandoline or sharp knife
Large bowl
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 480mg🌾Total Carbs: 24g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 10g

📝Notes

For best results, use a mandoline to slice potatoes uniformly thin. If you prefer a lighter version, substitute half-and-half for the heavy cream. 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

One of my favorite things about this slow cooker scalloped potatoes recipe is how easily it stores in leftovers. You can simply let them cool completely before refrigerating or freezing them for later use.

When reheating, make sure to heat them up slowly over low heat so they don’t dry out or become tough – trust me on that one! And don’t forget about serving ideas – there are so many creative ways to enjoy these bad boys beyond just serving them plain (although let’s be real…

plain scalloped potatoes are pretty amazing). Try using them as a topping for salads or as an addition to breakfast dishes like eggs benedict or breakfast burritos.

❓ Frequently Asked Questions About Slow Cooker Scalloped Potatoes

Q: What type of potatoes should I use for this recipe?

For this slow cooker scalloped potatoes recipe, you’ll want to use high-quality potatoes that are high in starch, such as Russet or Idaho.

Q: Can I make this recipe without cheese?

No problem at all! While cheese does add flavor and creaminess to the dish, you can easily omit it if you’re lactose intolerant or prefer dairy-free options.

Q: How do I prevent the potatoes from becoming mushy?

This is actually one of my biggest pet peeves – no one likes mushy potatoes! To prevent this from happening, make sure to slice them thinly before adding them to the slow cooker.

Q: Can I customize this recipe with different herbs and spices?

This is actually one of my favorite parts about this recipe – it’s incredibly versatile! Feel free to experiment with different herbs and spices until you find the perfect combination that suits your taste buds.

Q: Do I have to use butter or canola oil? Can’t I just use another type of oil?

No problem at all! While butter or canola oil do add flavor to the dish, you can definitely use other types of oil if that’s what you prefer.

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