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.
More Like This
Cheesy Potatoes
Main Dishes
Collections
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!
So yummy! Easy to follow directions and doesn’t take a ton of ingredients to fix it. Thanks for another tasty dish!
Scalloped potatoes in the crockpot is genius. When baking in a 9×13 I almost always have a boil over to clean up.
Your crockpot scallop potato recipe sounds so delicious and easy to make.
I will definitely be making this with my Thanksgiving Dinner.
Thank you so much for the recipe!!
Sincerely
Carla Wilkins
Hi. These turned out great. I also need to double recipe. Silly question, I know, but what size crock pot should I use to double recipe. Thanks.
Would it work to have the crockpot on low for 8 hours?
Can onion powder be replaced by minced onion??
If i parboil the potatoes first can I cook them on low?
You know, I haven’t tried this recipe with parboiled potatoes, but I imagine that would work! If you do try it, you’ll have to let us know how it turns out.
I made this tonight for dinner. The only thing I changed was I added some sliced kielbasa with each layer and I added the rest of the container of the heavy whipping cream (so,not to waste it). It was delicious. I will be making this recipe again.
Sounds delicious! I’m so glad you enjoyed the recipe!
I will need to double the recipe for 14-16 people. Do you have a guess on time for a 6 qt crock pot or will time be about the same?
Time may be a bit longer since there is more you are heating up in the crock pot. It may not quite be double the time however, so I’d just keep an eye on it.
These are wonderful!
My family loves potatoes and these are a huge hit with my family! To be honest, I thought they would be harder to make then they actually are.
My family loves the extra cheese on top!
Live me some cheesy potatoes
These potatoes were so delicious. Everyone raved about them. Great recipe.
Thank you!! I’m so glad to hear you enjoyed the potatoes!
My crockpot cooks food fast. Should I maybe try cooking low verses high? Or do potatoes need more heat?
You could 🙂 I feel like potatoes do need more time, but it’s totally up to you.
Hello..
Could you use half ans half cream to cut down the fat?
I haven’t tried it using half and half but I suppose you could and they would still turn out yummy! If you give it a try, you’ll have to let us know.
Thank you, can’t to make them!
Hope you like them! Thank you!
If I brown some thin sliced pork chops to lay on top of the potatoes, would I need to change the cook time?
I haven’t tried, but depends on if the pork chops are browned beforehand or not.
Can This recipe be cooked in an instatpot? Will any adjustments need to be made in the recipe if I do that?
I personally have not tried, but I am sure they could. I would need to try it for myself, to know what adjustments need to be made. I am still new to the instant pot 🙂
We omitted the PARmasun cheese. Just used cheeser.
That works 🙂 Thank you!
The fLaVor is great but tHe texture is almost like curdled cream. Followed direct exactly. Is it Supposed to be like that? Thoughts?
It shouldn’t. It is pretty creamy. I am not sure what could have happened, if you followed the recipe exactly. I am glad you liked the flavor 🙂
Can you double this recipe? How many people does this recipe serve?
It is 8 servings of about a cup size. This is a contributors recipe, so depending on the size of serving, you could feed maybe 8-12 people.
you did not mention the crockpot size. I assume the size is 3.5 qt.
Yes, that will be fine 🙂 Enjoy!
Hi! These look delicious!If if I wanted to bake it in the oven do you have instructions ?
I do not for these, I am sorry 🙁 I haven’t tried baking these, so I would need to test it out.
Hi Sylvia,
I bake mine at 350 for one hour 30minutes with the lid on 30without .I always check tenderness just in case I need a bit of extra time..
I hope this helps.
Enjoy and Thanks
Kelly J.
I really like scalloPed potatoes Especially this recipe that goes in the crockpot. If you ever want to do somethiNg different that mashed potatoes this is the recipe tO try.
I love potatoes. This looks like an amazing recipe.
Love scalloped potatoes and such a good idea to prepare them in the slow cooker!
So easy to make And so delicious!
My son requests I make these for any and every occasion!
I’m a sucker for crockpot recipes, and this sounds amazing! Can’t wait to try it.
Scalloped potatoes are my hubby’s favorite! They are so cheesy & perfect with so many things!
Im a potato fan and love them in any form. The fact these are cooked in a crockpot is even more appealing. Thanks for sharing.
This is a great recipe for Easter Sunday! my family sure loves these. YUMMY