Optional Additions

For an extra-rich version, you can also add:

  • 1½ cups shredded sharp cheddar cheese
  • ¼ cup grated Parmesan
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons chopped fresh parsley
  • ½ cup cooked, crumbled bacon
  • A pinch of paprika
  • A small pinch of cayenne pepper

If you want classic scalloped potatoes, you can leave out the cheese. If you want something closer to cheesy potatoes au gratin, bring on the cheddar!

What Kind of Potatoes Are Best?

Yukon Gold potatoes are my favorite for this recipe because they have a naturally buttery flavor and hold their shape nicely while becoming tender.

Russet potatoes also work very well. They contain more starch, which can help create a thicker, creamier sauce.

You can even use a combination of the two.

The important thing is to slice the potatoes fairly thin and, most importantly, as evenly as possible. Uneven slices can cook at different rates, leaving you with some tender pieces and some that still need more time.

Tools You’ll Need

You don’t need much equipment:

  • 5- to 6-quart slow cooker
  • Sharp chef’s knife or mandoline
  • Cutting board
  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Spatula or large spoon

A mandoline makes quick work of slicing the potatoes, but please use the safety guard. Those blades are sharp!

How to Make Crockpot Scalloped Potatoes

Step 1: Prepare the Potatoes

Wash and peel the potatoes if desired. I usually peel russets but often leave Yukon Gold potatoes unpeeled for a little extra color and texture.

Slice the potatoes into thin, even rounds, about ⅛-inch thick.

Try to keep the slices consistent. This is one of those little details that makes a surprisingly big difference.

Step 2: Prepare the Cream Sauce

Melt the butter in a small saucepan over medium heat.

Add the sliced onion and cook for about 3–4 minutes, until it begins to soften.

Add the minced garlic and cook for another 30 seconds.

Whisk in the flour and cook for about 1 minute.

Slowly pour in the heavy cream and milk while whisking continuously. Continue cooking until the mixture is smooth and slightly thickened.

Stir in the salt, pepper, and thyme.

You don't need the sauce to become extremely thick. It will continue to thicken as the potatoes cook.

Step 3: Layer the Potatoes

Lightly grease the inside of your slow cooker.

Arrange about one-third of the sliced potatoes in an even layer.

Pour over some of the cream sauce.

Repeat the layers until all the potatoes and sauce have been used.

If you're adding cheese, sprinkle some between the layers.

Step 4: Cook

Cover the slow cooker with the lid.

Cook on LOW for about 5–6 hours, or until the potatoes are tender when pierced with a fork.

Cooking times can vary depending on your slow cooker, the thickness of your potato slices, and how full the crock is.

Try not to lift the lid repeatedly. Every time you remove it, heat escapes and the cooking time can increase.

Step 5: Add a Cheesy Finish

If you're making cheesy scalloped potatoes, sprinkle the remaining shredded cheddar and Parmesan over the top during the final 20–30 minutes of cooking.

Cover again and let the cheese melt.

For an especially pretty finish, sprinkle fresh parsley over the top just before serving.

Step 6: Let Them Rest

Once the potatoes are tender, turn off the slow cooker and let them sit uncovered for about 10–15 minutes.

This gives the sauce a chance to settle and thicken slightly.

Then grab a big serving spoon because these are ready to disappear!

What to Serve With Crockpot Scalloped Potatoes

These potatoes are incredibly versatile.

They pair beautifully with:

  • Roast chicken
  • Baked ham
  • Roast beef
  • Pork chops
  • Meatloaf
  • Turkey
  • Grilled steak
  • Pot roast
  • Green beans
  • Roasted carrots
  • Steamed broccoli
  • Simple garden salad
  • Dinner rolls

For a holiday dinner, I love serving them alongside ham or turkey with green beans and a fresh salad.

For Sunday dinner? Roast chicken and these potatoes are hard to beat.

Easy Ingredient Substitutions

Use Half-and-Half

If you don't want to use heavy cream, substitute half-and-half for some or all of it. The sauce will be a little lighter.

Use Evaporated Milk

Evaporated milk can work nicely when you want creamy potatoes without using quite as much heavy cream.

Change the Cheese

Cheddar is delicious, but you can also try:

  • Gruyère
  • Monterey Jack
  • Colby
  • Swiss
  • Fontina
  • Parmesan

Add Bacon

Cooked, crumbled bacon adds smoky, salty flavor and turns these into an extra-indulgent side dish.

Add Ham

Diced cooked ham makes this recipe even heartier and is especially good when you have leftover holiday ham.

Add Herbs

Fresh thyme, rosemary, chives, parsley, or green onions can all add a lovely finishing touch.

Tips for the Best Crockpot Scalloped Potatoes

Slice the Potatoes Evenly

This is probably the most important tip.

Thin, evenly sliced potatoes cook much more consistently than thick or irregular pieces.

Don't Make the Slices Too Thick

Very thick potato slices can take much longer to become tender.

Aim for approximately ⅛-inch slices.

Don't Overfill the Slow Cooker

The potatoes need enough room for the heat and sauce to circulate.

If your slow cooker is packed completely to the top, cooking can become less predictable.

Season Every Layer

Potatoes can absorb quite a bit of seasoning, so don't be afraid to season the sauce properly.

Don't Add Cold Cheese Too Early

If using cheese, adding all of it at the beginning can sometimes lead to a greasy or uneven texture.

For the creamiest finish, reserve some cheese for the end.

Let the Potatoes Rest

Don't rush straight from slow cooker to serving plate.

A short resting period allows the sauce to thicken and makes the potatoes easier to serve.

Can I Make These Ahead of Time?

Yes!

You can prepare the cream sauce and slice the potatoes shortly before cooking.

For the best texture, however, I recommend cooking the potatoes the same day rather than assembling them many hours ahead and letting the raw potatoes sit in the sauce.

If you're preparing for a holiday meal, get your ingredients measured, cheese shredded, and sauce prepared ahead of time so assembly is quick.

How to Store Leftover Scalloped Potatoes

Allow leftovers to cool, then transfer them to an airtight container and refrigerate.

They should generally be used within 3–4 days.

Reheat gently in the microwave or in a covered oven-safe dish until heated through.

If the sauce has thickened considerably in the refrigerator, add a small splash of milk or cream before reheating.

Can You Freeze Crockpot Scalloped Potatoes?

You can, although the texture may change slightly after freezing and thawing.

Cream-based potato dishes can become a little grainy or watery after freezing.

If you do freeze them, cool them completely and store them in an airtight freezer-safe container for up to about 2 months.

Thaw overnight in the refrigerator and reheat gently.

Recipe Information

Prep time: 20 minutes
Cook time: 5–6 hours on LOW
Resting time: 10–15 minutes
Total time: About 5½–6½ hours
Servings: 6–8
Cuisine: American
Category: Side Dish
Cooking method: Slow Cooker

Frequently Asked Questions

Can I use russet potatoes?

Absolutely. Russets are a great choice and can create a particularly creamy texture because of their higher starch content.

Do I have to peel the potatoes?

No. Yukon Gold potatoes have thin skins, so you can leave them unpeeled if you prefer. Just wash them thoroughly.

Why are my crockpot scalloped potatoes still hard?

The slices may be too thick, your slow cooker may cook at a lower temperature than expected, or the cooker may be overcrowded.

Continue cooking until the potatoes are fork-tender.

Can I use shredded cheese?

Yes. Sharp cheddar, Gruyère, Monterey Jack, and Parmesan are all excellent choices.

Why did my sauce become watery?

Potatoes naturally release moisture while cooking. Also, different potatoes contain different amounts of starch.

Letting the finished dish rest uncovered for 10–15 minutes can help the sauce thicken.

Can I make scalloped potatoes without cheese?

Yes! Traditional scalloped potatoes don't have to contain cheese. The creamy sauce and potatoes provide plenty of flavor on their own.

Can I add meat?

Definitely. Cooked bacon, ham, sausage, or leftover shredded chicken can turn this side dish into something much more substantial.

Can I cook these on HIGH?

You can, but LOW is preferable for the most even cooking and tender texture. If using HIGH, start checking the potatoes after roughly 2½–3½ hours because slow cookers vary considerably.

A Cozy Side Dish That's Easy to Love

There’s just something about a big dish of creamy potatoes sitting in the middle of the dinner table.

They're familiar. They're comforting. And they make even an ordinary meal feel a little more special.

These Crockpot Scalloped Potatoes are especially handy when you're cooking a big meal because they free up valuable oven space while still giving you that classic creamy potato experience.

And once you've made them a few times, don't be surprised if you start finding excuses to make them again.

Because honestly, potatoes this creamy are anything but boring!!

More Potato Recipes to Try

If you're a potato lover like me, don't stop with scalloped potatoes. Try these cozy favorites next:

  • Creamy Pour-Over Baked Potatoes
  • Cheesy Potato Stacks
  • Crockpot Loaded Mashed Potatoes
  • Baked Garlic Parmesan Fries
  • 3-Ingredient Canned Corned Beef Potato Bake

They're all different, but they have one thing in common: they're the kind of comforting side dishes people remember.

Did You Make This Recipe?

If you make these Crockpot Scalloped Potatoes, I'd love to know how they turned out!

Leave a review and tell me whether you kept them classic or added your own twist. Did you use cheddar? Bacon? Ham? Extra garlic?

And if you take a photo, share it on Pinterest so other home cooks can find the recipe too!

There's nothing better than seeing how everyone puts their own spin on a comforting family favorite.

Approximate Nutrition Information

Nutritional values will vary depending on the potatoes, cream, milk, cheese, and serving size used.

Per serving, without optional cheese or bacon, a reasonable estimate is approximately:

  • Calories: 330–400
  • Protein: 6–8g
  • Carbohydrates: 38–45g
  • Fat: 18–23g
  • Saturated fat: 10–14g
  • Fiber: 3–4g
  • Sodium: 450–650mg

Adding cheese or bacon will increase the calories, fat, protein, and sodium.

As always, use the nutrition information on your specific ingredients if you need precise dietary calculations.

;