Crockpot Scalloped Potatoes
Creamy, cheesy scalloped potatoes cooked slowly in a crockpot, perfect for a crowd and hassle-free holiday meals.
I make these Crockpot scalloped potatoes whenever I need an easy, hands-off side that feeds a crowd and still tastes like comfort food from scratch. Thinly sliced potatoes bathed in heavy cream and two melty cheeses turn into a silky, spoonable casserole after a slow morning in the crockpot — perfect for holiday buffets, weeknight dinners when you want one less pan to babysit, or potlucks. If you like hearty sides with minimal fuss, you might also enjoy this crockpot cheesy potatoes and turkey kielbasa for a one-pot meal twist.
Why you’ll love this dish
This crockpot version of scalloped potatoes gives you the classic creamy texture without standing over a hot oven. It’s ideal when you need a set-it-and-forget-it side that still delivers rich flavor: the cheddar provides gooey comfort while Parmesan adds a salty, nutty finish. Because it cooks low and slow, the potatoes absorb the cream and garlic and develop a deeper, more cohesive texture than quick-baked versions.
Reasons to reach for this recipe:
- Hands-off cooking: stir-free layers mean less time monitoring.
- Scales well for gatherings: 2 lbs serves about 4–6 as a side.
- Kid-friendly and crowd-pleasing: creamy, cheesy, comforting.
- Uses pantry basics — easy to adapt with what you have.
How this recipe comes together
Before you grab your ingredients: this recipe is primarily layering and slow cooking. Thinly slice potatoes, layer half the potatoes with onion, garlic, and cheese, repeat, pour heavy cream over the top, season, then cook on low for 6–8 hours until the potatoes are tender. Expect creamy, spoonable layers rather than a firm, sliceable gratin — if you want a crisp topping, briefly broil after slow cooking.
What you’ll need
- 2 lbs potatoes, thinly sliced (Yukon gold or russet; Yukon gives creamier texture)
- 1 onion, chopped (sweet or yellow)
- 3 cups heavy cream (substitute: half-and-half + 1 cup evaporated milk for lighter result; texture will be thinner)
- 2 cups shredded cheddar cheese (sharp cheddar for more bite; swap Gruyère for a nuttier flavor)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- Salt and pepper to taste
- 2 tablespoons butter (for greasing; olive oil okay)
Ingredient notes:
- Thin, even potato slices cook most consistently — use a mandoline or a very sharp knife. Be careful with mandolines and use a guard.
- The recipe is rich because of heavy cream. To reduce richness, use 2 cups half-and-half + 1 cup low-sodium chicken broth (texture will change).
Cooking method
- Grease the inside of your crockpot with the butter, making sure the sides and bottom are coated to help prevent sticking.
- Place half of the thinly sliced potatoes in an even layer in the bottom of the crockpot. Sprinkle half of the chopped onion and half of the minced garlic over the potatoes. Season lightly with salt and pepper.
- Scatter about half of the cheddar and a little of the Parmesan over that first layer. Press gently to settle the layers.
- Add the remaining potatoes, followed by the rest of the onion and garlic. Top with the remaining cheddar and Parmesan.
- Pour the heavy cream slowly over the layers so it seeps down between slices and covers the top. Check that most slices are submerged in cream.
- Cover and cook on low for 6–8 hours, or until potatoes are fork-tender and the mixture is creamy. Cooking times vary by crockpot—check for doneness at 6 hours.
- Serve warm straight from the crockpot. If you prefer a browned top, transfer to a baking dish and broil 3–5 minutes until golden (watch closely).
Crockpot Scalloped Potatoes
- Prep
- 20 MIN
- Cook
- 8 HRS
- Total
- 8 HRS 20 MIN
- Serves
- 6
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
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0 OF 9 DONE03Recipe notes
- 01Store leftovers in an airtight container for 3–4 days. To reheat, warm gently in the oven or microwave. For freezing, cool completely and store in a freezer-safe container for up to 2 months.
04Nutrition
Per serving- Calories
- 754
- Protein
- 18G
- Net carbs
- 31G
- Fat
- 62G
- Fiber
- 4G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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How to serve Crockpot Scalloped Potatoes
Best ways to enjoy it:
- Spoon onto plates as a rich side for roast chicken, glazed turkey ham, or a simple chicken roast.
- For a full meal, serve alongside sautéed greens and a protein, or keep it simple with a crisp green salad to cut the richness.
- For a hearty pairing at dinner, try it with garlic-heavy mains — it plays nicely with beef; see this quick garlic butter steak bites and potatoes idea for inspiration.
Plating tip: serve in scoops with a sprinkling of chopped chives or a light dusting of smoked paprika to add color and brightness.
Storage and reheating tips
Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days.
Reheat gently in the oven at 325°F (160°C) covered with foil until warmed through, or microwave individual portions until piping hot. Reheat to an internal temperature of 165°F (74°C) for safety.
To freeze: cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge before reheating; texture will be slightly softer after freezing.
Food safety note: because of the dairy, avoid leaving the dish at room temperature for extended periods.
Creative twists
- Turkey bacon and herbs: sprinkle cooked, crumbled turkey bacon and chopped thyme or rosemary between layers for smoky depth.
- Mushroom and Gruyère: sauté mushrooms and fold into layers; use Gruyère in place of cheddar for alpine flavor.
- Lighter version: replace 1–2 cups heavy cream with low-sodium chicken broth and 1 cup half-and-half.
- Dairy-free swap: use full-fat canned coconut milk and a dairy-free cheese, but expect a different flavor profile.
- Add a crunchy topping: 1/2 cup panko mixed with 2 tbsp melted butter sprinkled on top, broiled until golden.
Common questions
Can I use frozen sliced potatoes?
A: It’s not recommended. Frozen potatoes release extra water as they thaw and cook, which can make the dish too watery and change the texture. Fresh, thinly sliced potatoes yield the best result.
Can I speed this up on high?
A: You can cook on high for 3–4 hours, but check early—potatoes may cook unevenly and tend to stick more. Low and slow gives the creamiest, most even texture.
How many does this serve?
A: With 2 lbs of potatoes, plan for about 4–6 servings as a side, depending on portion size and what else is being served.
Is it safe to leave a crockpot on overnight?
A: Modern crockpots are designed for unattended cooking, but follow manufacturer instructions. Do not leave it plugged in longer than the recipe requires, and always place the crockpot on a heat-safe surface away from edges.
Can I add raw meat in the same crockpot?
A: For safety and flavor reasons, avoid cooking raw meat with this dairy-heavy dish. Cook meats separately or add pre-cooked meat near the end.
Conclusion
This Crockpot scalloped potatoes recipe is a reliable, comforting side that simplifies holiday prep and weeknight dinners alike. For more ideas, check out Crock Pot Scalloped Potatoes – The Country Cook and my Slow Cooker Cabbage, Sausage & Potatoes.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
