If you love creamy, cheesy, melt-in-your-mouth potatoes but want a completely hands-off recipe, these Slow Cooker Scalloped Potatoes are the perfect solution. Thinly sliced potatoes simmer slowly in a rich, velvety sauce made with butter, garlic, cream, and plenty of cheese — resulting in a comforting side dish that’s tender, flavorful, and incredibly satisfying. The slow cooker does all the work, freeing your oven for other dishes and ensuring your potatoes come out perfectly soft every single time. Whether it’s a holiday dinner, Sunday meal, or cozy weeknight comfort food, this recipe delivers warm, creamy goodness in every bite.
Why You’ll Love Slow Cooker Scalloped Potatoes
These scalloped potatoes are easy, indulgent, and completely foolproof.
- No baking — the slow cooker handles everything.
- Perfectly tender, creamy layers every time.
- Hands-off cooking ideal for holidays and busy days.
- Rich, cheesy, and deeply comforting.
- Simple ingredients with luxurious flavor.
- Great for feeding a crowd or meal prepping.
Why You Should Try This Recipe
Traditional scalloped potatoes can be tricky — uneven cooking, burnt edges, or dried-out sauce. This slow cooker version eliminates all the guesswork. The gentle heat melts the cheese evenly, the cream coats every slice, and the potatoes stay soft without falling apart. It’s the easiest, most reliable way to get classic scalloped potatoes with zero stress.
Ingredients You’ll Need
- 2 ½–3 lbs Yukon gold or russet potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella or Gruyère
- 1 ½ cups heavy cream (or half-and-half)
- ½ cup chicken broth
- 3 tbsp butter, melted
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- Fresh thyme or parsley (garnish)
How to Make Slow Cooker Scalloped Potatoes (Detailed)
1. Prep the Potatoes
Wash and peel potatoes (optional, but recommended for a silky texture). Slice them thinly — about ⅛ inch — using a knife or mandoline.
2. Make the Creamy Sauce
In a bowl, whisk together:
- Melted butter
- Heavy cream
- Chicken broth
- Garlic
- Salt
- Pepper
- Paprika
- Garlic powder
This forms a rich, flavorful base that soaks into each layer.
3. Layer the Potatoes
Lightly grease the slow cooker. Create layers in this order:
- Potatoes
- Onion slices
- Cheese
- A drizzle of the cream mixture
Repeat layers until all ingredients are used, ending with cheese on top.
4. Slow Cook
Cook on:
- LOW: 6–7 hours
or - HIGH: 3–4 hours
Potatoes should be soft, creamy, and fully tender when pierced with a fork.
5. Finish & Serve
Turn off the slow cooker and let potatoes rest for 10 minutes to thicken. Garnish with parsley or thyme. Serve warm.
Nutritional Information (Estimated per serving)
- Calories: 350
- Protein: 11g
- Carbs: 27g
- Fat: 22g
- Fiber: 2g
- Sodium: 490mg
Tips for the Best Scalloped Potatoes
- Use Yukon gold potatoes for the creamiest texture.
- Slice potatoes very thin for even cooking.
- Don’t skip the onion — it adds depth and sweetness.
- Add cheese between layers for maximum meltiness.
- Avoid over-stirring; the layers should stay intact.
- Let the dish rest before serving so the sauce thickens.
Variations & Substitutions
- Extra Cheesy: Add Gruyère, Swiss, or pepper jack cheese.
- Bacon Lover’s: Add cooked bacon pieces between layers.
- Herb & Garlic: Add rosemary, thyme, or Italian seasoning.
- Loaded Version: Top with sour cream, green onions, and cheddar.
- Lightened-Up: Use half-and-half or evaporated milk.
- Gluten-Free: Naturally gluten-free — no flour needed.
What to Serve with Slow Cooker Scalloped Potatoes
- Roasted chicken
- Baked ham
- Steak or beef roast
- Meatloaf
- Turkey or holiday meals
- Green beans, roasted veggies, or salad
- Garlic butter rolls
Common Mistakes to Avoid
- Thick potato slices: They’ll stay firm; thin slices are key.
- Too little liquid: Always use cream + broth mixture.
- Using low-fat dairy: It may curdle or separate.
- Stirring during cooking: It breaks layers and makes mush.
- Undercooking: Keep cooking until fork-tender throughout.
Storing Tips
- Store leftovers in the fridge for 3–4 days.
- Reheat in the microwave or oven with a splash of cream.
- Freeze in airtight container for up to 2 months (cream may separate slightly).
- Great for making ahead 1 day — reheats beautifully.
Conclusion
This Slow Cooker Scalloped Potatoes recipe takes all the stress out of preparing a classic comfort-food side dish. Creamy, cheesy, tender, and rich — it delivers perfect flavor and texture every single time without needing the oven or constant attention. Whether served at a holiday feast or a cozy family dinner, these slow-cooked potatoes are guaranteed to become a recipe you’ll return to again and again.
Recipe FAQ’s
Can I make this ahead?
Yes — assemble and refrigerate, then slow cook the next day.
Can I add ham?
Absolutely — mix in diced ham for a full meal.
Do I need to peel the potatoes?
Optional — Yukon golds are great with skins on.
Can I double the recipe?
Yes, use a large slow cooker and extend cook time slightly.
Can I use milk instead of cream?
You can, but sauce will be thinner and less creamy.
Why are my potatoes still firm?
They need more time — cook until completely tender.