Go Back
–+ servings
Crockpot scalloped potatoes on a plate.
Print Recipe
5 from 186 votes

Crockpot Scalloped Potatoes Recipe

Crockpot scalloped potatoes are creamy, cheesy, full of flavor and a perfect hands off side for holidays or busy nights.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Kristyn Merkley

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.

Video

Notes

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.
Store. 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!
Freeze. 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. 

Nutrition

Calories: 333kcal | Carbohydrates: 26g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 525mg | Potassium: 615mg | Fiber: 1g | Sugar: 1g | Vitamin A: 820IU | Vitamin C: 8.4mg | Calcium: 191mg | Iron: 1.3mg