Slow Cooker Scalloped Potatoes – these creamy potatoes are a perfect side dish to just about any meal! You only need a few simple ingredients, and your crock pot does all the work.
We love scalloped potatoes, and they’re especially great for holidays!! This slow cooker version is perfect for those busy days. For more slow cooker sides check out: slow cooker mashed potatoes, slow cooker mac and cheese, slow cooker green beans.
Slow Cooker Potatoes
We have a large variety of potato recipes here on the site, almost all of them being very simple. One of those recipes are Scalloped Potatoes – they’re cheesy, delicious and a great side dish.
To make them even more simple, you can throw them in the slow cooker. That’s what today’s recipe is for. Crock Pot Scalloped Potatoes. You need just a few ingredients and the slow cooker does all the work to make creamy, delicious potatoes.
How to make crockpot Scalloped Potatoes
As mentioned – today’s recipe is simple!
PREP POTATOES. Start by peeling and slicing your potatoes about an eighth of an inch thick. Spread about a third of the sliced potatoes in the bottom of a greased crock pot.
SEASON + LAYER. Sprinkle with a third of the seasonings, then a third of the cream. Repeat two more times.
SLOW COOK. Place the lid on your crock pot and cook on high for 4-5 hours or until the potatoes are tender.
I stirred mine once after a couple hours, but that’s not mandatory. If desired, sprinkle cheddar cheese on top of cooked potatoes and cook for about 5 more minutes till the cheese melts. The result is a delicious and cheesy side that required very little work.
Which potatoes are best for scalloped potatoes? We used Russet for ours, but these have to be peeled first. If you are looking for potatoes that don’t need peeling, we recommend red potatoes or Yukon gold potatoes.
Can you add ham to this recipe? Of course! Just add cubed ham pieces in between the layers. They add a great flavor to this recipe. You can also add chopped bacon too which also adds more flavor.
Best cheese to use? Traditional scalloped potatoes don’t have cheese on top. These potatoes are actually plenty delicious just as they are, the onions and garlic give them great flavor! Since my family loves sharp cheddar cheese, I added some to the top of my mine. You can omit the cheddar cheese, or you can substitute another cheese if you prefer (like Italian cheese or even shredded Parmesan cheese).
How to store/reheat scalloped potatoes? If you happen to have any leftover potatoes, place in an air-tight container in the fridge for 3-4 days. To reheat, place in the microwave and serve them with a salad for a tasty lunch!
Whatever you do, these potatoes are sure to be a family favorite. And since you don’t have to heat up the oven, you can even make them in the heat of the summer. Wouldn’t they be delicious served with grilled chicken or steak?
for more potato dishes, check out:
- Amazing Ranch and Bacon Potatoes
- Broccoli Stuffed Twice Baked Potatoes
- Cheesy Scalloped Potatoes
- Funeral Potatoes
- Roasted Potatoes
Crockpot Scalloped Potatoes Recipe
- 5 russet potatoes large
- 1 1/2 cups heavy whipping cream
- 3 cloves garlic, minced
- 1 Tbsp dry minced onion
- 1/4 cup Parmesan cheese freshly grated
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 1 cup shredded cheddar cheese
- Peel potatoes and slice 1/8" 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.