Easy Slow Cooker Scalloped Potatoes Recipe

Easy Slow Cooker Scalloped Potatoes Recipe are creamy, tender slices of potatoes cooked low and slow in a rich, cheesy sauce. This hands-off side dish is perfect for holidays, family dinners, or anytime you want big comfort with very little effort.

f you need a reliable, crowd-pleasing side dish without monopolizing your oven space, these Easy Slow Cooker Scalloped Potatoes are the perfect solution.

This recipe eliminates the guesswork and constant checking required for oven-baked versions, allowing the slow cooker to gently simmer thin slices of potato in a rich, creamy, cheesy sauce until they are fork-tender and utterly irresistible.

Ideal for busy holidays or stress-free Sunday dinners, this hands-off method guarantees a beautifully soft and decadent result every single time

Why You Will Love This Recipe!

• Effortless Cooking: Just layer the ingredients in the slow cooker and let it work.
• Creamy & Cheesy: Rich, velvety sauce perfectly coats each tender potato slice.
• Hands-Off Convenience: No constant stirring or watching the stove required.
• Perfect for Holidays: A crowd-pleasing side that pairs with any main dish.
• Customizable: Add herbs, garlic, or extra cheese to suit your taste.

Ingredients Needed

• Thinly sliced potatoes: For tender, creamy layers
• Thinly sliced onions: Optional for added flavor and texture.
• Shredded cheddar cheese: For rich, melty flavor
• Heavy cream: For smooth, velvety sauce
• Butter: To add richness and golden color
• Garlic powder: For savory, aromatic flavor
• Onion powder: For subtle depth and sweetness
• Salt: To enhance all flavors naturally
• Black pepper: For gentle heat and seasoning
• Fresh thyme or parsley: For garnish and freshness

How To Make Easy Slow Cooker Scalloped Potatoes Recipe

Step 1: Lightly grease the inside of your slow cooker with butter or cooking spray.

Step 2: Arrange a layer of thinly sliced potatoes and onions in the bottom of the slow cooker.

Step 3: Sprinkle a portion of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper over the potatoes.

Step 4:Continue layering potatoes, cheese, and seasonings until all ingredients are used, finishing with a layer of cheese on top.

Step 5: Pour the heavy cream evenly over the layered potatoes and dot the top with diced butter.

Step 6: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender and the sauce is creamy. Sprinkle with fresh parsley or thyme before serving, if desired, for a fresh, vibrant finish.

Slow Cooker Scalloped Potatoes Recipe Tips

• Slice potatoes evenly so they cook uniformly and layer nicely.
• Use a starchy potato like Russet or Yukon Gold for a creamy texture.
• Don’t skip the cream: It keeps the potatoes tender and sauce-rich.
• Layer cheese between potatoes for maximum cheesy flavor in every bite.
• Cook low and slow for tender potatoes; high heat works but may be slightly firmer.
• Add fresh herbs at the end for a burst of color and flavor.
• Let it rest before serving so the sauce thickens and slices hold their shape.

Storing, Make Ahead, Freezing And Reheating Instructions

• Storing Instructions: Let the scalloped potatoes cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days.
• Make Ahead Instructions: Assemble the casserole in the slow cooker the night before and cover tightly. Refrigerate overnight, then cook as directed the next day.
• Freezing Instructions: Allow the cooked scalloped potatoes to cool, then portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions: Reheat in the slow cooker on low for 1–2 hours or in the oven at 350°F until warmed through. Stir occasionally to maintain creamy texture and even heating.

What kind of potatoes should I use? Russet or Yukon Gold potatoes work best. Russets offer a classic, starchy texture that thickens the sauce, while Yukon Golds hold their shape well and provide a buttery flavor.

Do I need to peel the potatoes? While the recipe works with the skins on (especially if using Yukon Golds), peeling is generally recommended for traditional scalloped potatoes to achieve the smoothest, creamiest texture.

How thinly should I slice the potatoes? Aim for slices around 1/8 inch thick. Using a mandoline slicer is highly recommended for uniform thickness, which is crucial for ensuring the potatoes cook evenly and become perfectly tender simultaneously.

Why is my sauce too thin? The sauce may be too thin if you used too much liquid or if the potatoes were sliced too thick. Leaving the lid slightly ajar during the last hour can help some moisture evaporate and thicken the sauce.

Can I add meat like ham or bacon? Yes, absolutely! Diced, cooked ham or crumbled bacon can be layered between the potato slices for a more substantial main dish. Add the cooked meat during the layering process.

How do I get a crispy top layer? The slow cooker generally prevents crisping. For a golden, crispy top, transfer the cooked potatoes to an oven-safe casserole dish, top with extra cheese, and broil for 3-5 minutes until browned and bubbly.

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