Crockpot Scalloped Potatoes are one of our go-to sides for holidays and parties.
They’re not only delicious, but they’re the easiest way to get creamy, cheesy potatoes without babysitting the oven. You layer thin-sliced russet potatoes with a simple garlicky cream sauce, let the slow cooker do the work, and finish with a melty cheddar topping that makes everyone come back for seconds.
What makes this recipe so special is how hands-off it is, but it still tastes rich and homemade. It is perfect for holidays, Sunday dinner, potlucks, or any night you need a comforting side dish.
For more favorite potato sides, be sure to try our Funeral Potatoes, Cheesy Potatoes, or classic Scalloped Potatoes.
Why we think you’ll love it:
- Hands off cooking. The slow cooker does the work so you can focus on the rest of dinner or hosting.
- Holiday helper. Frees up oven space, making it perfect for big meals and gatherings. The slow cooker does the work, which is really great for busy holidays like Easter and Christmas.
- Simple ingredients. Uses affordable pantry staples to feed a family without extra fuss.
Crockpot Scalloped Potatoes Ingredients
- Russet potatoes large (5): Creates tender, hearty layers that soften beautifully in the slow cooker. Russets are ideal because they become creamy as they cook. If you are looking for potatoes that don’t need peeling, we recommend Yukon Gold potatoes (be sure to use a starchy potato).
- Heavy whipping cream (1½ cups): Adds rich, smooth texture and helps form the creamy sauce as the potatoes cook. Half and half can be used for a lighter option.
- Minced garlic (3 cloves): Brings savory depth and classic flavor that pairs perfectly with potatoes and cheese. Fresh garlic gives the best taste.
- Dry minced onion (1 tablespoon): Adds subtle onion flavor without extra prep and blends easily into the layers. You can also use onion powder or ½ medium onion. You can also add any other seasonings here.
- Parmesan cheese freshly grated (¼ cup): Gives a salty, nutty flavor boost and helps thicken the creamy layers. Freshly grated melts best.
- Salt (1¼ teaspoons): Enhances all the flavors and properly seasons the potatoes as they cook. Potatoes tend to absorb flavors, so be generous in the amount of seasoning added. Black pepper, salt, onion, and garlic powder can all be adjusted to taste. You can also add fresh thyme, rosemary, parsley, or even nutmeg.
- Pepper (½ teaspoon): Adds mild warmth and balances the richness of the cream and cheese.
- Shredded cheddar cheese (1 cup): Melts over the top for a gooey, cheesy finish that makes this dish extra crave worthy. Sharp cheddar adds the most flavor.
How to Make Crock Pot Scalloped Potatoes
PREP. Peel potatoes and slice 1/8″ thick. Arrange a third of the sliced potatoes in the bottom of a crock pot that has been sprayed with non-stick spray.
SEASON. Pour about a third of the heavy cream evenly over the potatoes. Sprinkle a third of the garlic, minced onion, Parmesan, salt, and pepper over the potatoes.
REPEAT. Repeat layers two more times.
COOK. Cover slow cooker. Cook potatoes on HIGH for 4-5 hours or until tender.
GARNISH + SERVE. Sprinkle cheese on top of potatoes. Cook for about 5 more minutes or until the cheese is melted. Serve hot.
FLAVOR TIP: Add cubed ham pieces in between the layers of crockpot scalloped potatoes. It adds a great flavor to this recipe. You can also add cooked bacon bits on top.
Kristyn’s Recipe Tips
- Slice potatoes evenly and thinly so they cook at the same rate and become perfectly tender.
- Spray the slow cooker well or use a liner to prevent sticking and make cleanup easier.
- For extra flavor, add a pinch of paprika or fresh thyme between the layers.
- Let the potatoes sit uncovered for a few minutes before serving so the sauce thickens slightly. If your dish still turns out watery, mix in some dry instant potatoes to help soak up the moisture.
- When you think the dish is done, test a couple of different areas by stabbing the potato with a fork. If it slides through without resistance, the dish is done. If the top is browning, but still needs more time to bake, tent a piece of tin foil over the dish to keep it from burning.
Crockpot Scalloped Potatoes Recipe
Video
Ingredients
- 5 russet potatoes large
- 1½ cups heavy whipping cream
- 3 cloves minced garlic
- 1 tablespoons dry minced onion
- ¼ cup Parmesan cheese freshly grated
- 1¼ teaspoons salt
- ½ teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Peel potatoes and slice ⅛" thick. Arrange a third of the potatoes in the bottom of a crock pot that has been sprayed with non-stick spray.
- Drizzle about a third of the cream evenly over the potatoes. Sprinkle a third of the garlic, minced onion, Parmesan, salt, and pepper over the potatoes. Repeat two more times.
- Cover slow cooker. Cook potatoes on HIGH for 4-5 hours or until tender.
- Sprinkle cheese on top of potatoes. Cook for about 5 more minutes or until cheese is melted. Serve hot.
Notes
- Slice potatoes evenly and thinly so they cook at the same rate and become perfectly tender.
- Spray the slow cooker well or use a liner to prevent sticking and make cleanup easier.
- For extra flavor, add a pinch of paprika or fresh thyme between the layers.
- Let the potatoes sit uncovered for a few minutes before serving so the sauce thickens slightly. If your dish still turns out watery, mix in some dry instant potatoes to help soak up the moisture.
- When you think the dish is done, test a couple of different areas by stabbing the potato with a fork. If it slides through without resistance, the dish is done. If the top is browning, but still needs more time to bake, tent a piece of tin foil over the dish to keep it from burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Place the potatoes in an air-tight container in the fridge for 3-4 days. To reheat, place in the microwave. Serve them with a salad for a tasty lunch!
To bake and freeze for later, allow the dish to completely cool. Cover with plastic wrap, and again with foil. Keep it in the freezer for up to 3 months.
To reheat. Thaw in the fridge and reheat, covered, in the oven. Remove the foil during the last minutes of the bake time to crisp up the top.
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This recipe was first shared March, 2019.
Making recipe today
Hope everything turned out perfectly and you enjoyed the recipe.
This looks delicious and I can’t wait to try it
I LOVE scalloped potatoes.I am going to try this recipe for our Friendsgiving day at work. . Nothing makes a work day fly by and be more merry than a little food competition for best sides between coworkers. Thanks for giving me a turkey leg up on the competitors. 🤗
This sounds good. Cannot wait to try making these. I live scalloped potatoes but struggle with time. These look easy!
My family absolutely loves this recipe
I don’t have Parmesan Cheese, so I am just going to use extra shredded cheddar cheese. I hope that this will work out.
Absolute disaster. Actuallykept my potatoes pn for 6ix hours and they were barely cooked. And the cream/cheese seemed to have a curdle to it. Had to put them into the oven for an additional hour -before they were edible. Huge Eater disappointment.
Thanks for the feedback and giving the recipe a try. I’m sorry to hear they didn’t turn out.
Would this still work well if you were doing more layers to feed a larger crowd or do you think the potatoes would not get soft enough? Thanks
What a great idea!
I love this recipe! It’s so good and so nice to save the oven space on holidays!