Slow Cooker Scalloped Potatoes – I’ll be honest with you—this recipe wasn’t born out of some grand, Pinterest-perfect dinner plan. Nope. It came to life one hectic Thanksgiving when my oven was already overbooked with turkey, rolls, and a pumpkin pie that almost burned (don’t ask). I needed a side dish that didn’t require me hovering over it every five minutes.
That’s when I turned to my trusty slow cooker. It’s not glamorous, but man, does it get the job done. I sliced up some potatoes, threw in a bunch of cheese and cream (because when has that combo ever let us down?), and prayed it wouldn’t turn into a gloopy mess. Spoiler: it didn’t. In fact, it turned out so good that my aunt—who critiques everything—asked for the recipe. Victory never tasted so cheesy.
Now, every time I make these Slow Cooker Scalloped Potatoes, I’m reminded of that chaotic but wonderful holiday. The best recipes, I think, aren’t always the ones you plan—they’re the ones you stumble upon when you need them most.
Why You’ll Love This Slow Cooker Scalloped Potatoes Recipe?
- Low Effort, High Reward: The slow cooker does all the work. You just layer and walk away.
- Cheese Lovers Unite: With cheddar and Parmesan, these potatoes are a cheese dream come true.
- Family Approved: Even the picky eaters (you know who they are) will go back for seconds.
- Perfect for Busy Holidays: When your oven’s full, this recipe saves the day—and your sanity.
Ingredient Notes:
Let’s break it down so you know exactly why each ingredient shines:
- Russet Potatoes: These are like the workhorses of the potato world. They’re starchy enough to soak up all that creamy goodness without turning mushy. (Yukon Gold works too, but you didn’t hear that from me.)
- Heavy Whipping Cream: The MVP of creaminess. It’s rich, velvety, and clings to the potatoes like a warm hug.
- Chicken Broth: Balances out the richness of the cream. Plus, it adds a savory undertone that keeps the dish from being too heavy.
- Cheddar Cheese: Sharp cheddar is non-negotiable. Its bold flavor cuts through the creaminess and makes the dish pop.
- Parmesan Cheese: The unsung hero of this recipe. It adds a nutty, salty depth that’s just chef’s kiss.
- Garlic: A little goes a long way. It’s subtle but adds that extra something-something.
- Salt & Pepper: They’re simple but essential. Season generously—your potatoes will thank you.
How To Make Slow Cooker Scalloped Potatoes?
This recipe is as easy as it gets. If you can layer and press a button, you’re golden.
Step 1: Mix the Sauce
Grab a small bowl and whisk together the heavy cream, chicken broth, garlic, salt, and pepper. It’s like making a magic potion—but one that smells way better.
Step 2: Prep Your Slow Cooker
Spray the inside of your slow cooker with non-stick cooking spray. Trust me, skipping this step is a rookie mistake. You don’t want to spend your evening scraping cheese off the sides.
Step 3: Layer Like a Pro
Start with a layer of potato slices—about a third of them. Then pour over a third of the cream mixture and sprinkle on a third of the cheeses. Repeat this process twice more until you’ve used everything. It’s kind of like building a cheesy potato lasagna, and yes, it’s as fun as it sounds.
Step 4: Cook and Wait
Cover the slow cooker and set it to high. Now comes the hard part: waiting. In about 3 to 4 hours, your kitchen will smell like a cheesy wonderland. The potatoes will be tender, and the cheese will be gloriously bubbly.
Step 5: Serve and Bask in the Compliments
Carefully scoop out those cheesy layers and serve them hot. If you’re feeling fancy, garnish with parsley. Or don’t—no judgment here.
Want To Save This Recipe?
Storage Options:
Got leftovers? (I’m impressed if you do.) Let them cool completely before storing in an airtight container. Pop them in the fridge, and they’ll keep for up to three days. To reheat, either use the microwave or bake them in the oven at 350°F. Pro tip: Add a splash of cream or broth when reheating to keep them as creamy as the day you made them.
Variations and Substitutions:
Feeling adventurous? Here’s how you can shake things up:
- Add Bacon: Because bacon makes everything better. Crumble some between the layers for a smoky kick.
- Switch Up the Cheese: Swap cheddar for Gruyère or mozzarella for a different flavor vibe. Or go crazy and use all three.
- Sneak in Veggies: Layer in thinly sliced onions or mushrooms for added texture and flavor.
- Spice It Up: A pinch of cayenne or red pepper flakes will give these potatoes a subtle heat.
What to Serve with Slow Cooker Scalloped Potatoes?
These creamy potatoes pair beautifully with just about anything. Here are a few ideas:
- Roast Chicken or Turkey: A classic combo that never disappoints.
- Grilled Steak: The richness of the potatoes complements a smoky, juicy steak.
- Crisp Salad: Something fresh and tangy, like a green salad with vinaigrette, balances out the creaminess.
- Steamed Veggies: Broccoli, green beans, or even asparagus are simple sides that work like a charm.
Frequently Asked Questions:
Can I use a different kind of potato?
Absolutely. Yukon Golds work well, too, but stay away from waxy varieties like red potatoes—they won’t soak up the creamy sauce the same way.
Can I make this ahead of time?
You bet. Assemble everything in the slow cooker the night before, cover, and store in the fridge. The next day, just turn it on and let it cook.
How do I know when it’s done?
The potatoes should be fork-tender, and the cheese should be bubbling and slightly golden. If you’re not sure, poke a slice with a fork—it should glide through effortlessly.
And that’s it! Slow Cooker Scalloped Potatoes that are creamy, cheesy, and perfect for any occasion. Whether you’re hosting a holiday dinner or just craving some comfort food, this recipe has your back. Let me know how it turns out—I’d love to hear your spin on it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Scalloped Potatoes
Ingredients
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 3 pounds russet potatoes peeled and sliced approximately 1/4 inch thick
- 2 teaspoons minced garlic
- 1/2 cup shredded Parmesan cheese
- 2 1/2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Prepare the Cream Mixture:
- In a small mixing bowl, combine the heavy whipping cream, chicken broth, minced garlic, salt, and pepper. Stir until well blended.
Prepare the Slow Cooker:
- Lightly coat the interior of the slow cooker with non-stick cooking spray to prevent sticking and ensure easy cleanup.
Layer the Ingredients:
- Place one-third of the sliced potatoes evenly across the bottom of the slow cooker. Pour one-third of the cream mixture over the potatoes, followed by one-third of the shredded cheddar and Parmesan cheeses. Repeat this process twice more, ensuring all ingredients are evenly distributed.
Cook the Dish:
- Secure the lid on the slow cooker and set it to cook on the high setting for 3 to 4 hours. Check the potatoes occasionally to ensure they cook evenly. The dish is ready when the potatoes are tender and the cheese is fully melted and bubbly.
Serve:
- Once cooked, serve the scalloped potatoes directly from the slow cooker or transfer them to a serving dish. Optionally, garnish with freshly chopped parsley for a touch of color and added flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
