Crockpot scalloped potatoes are my secret to a stress-free holiday. With so many things all competing for oven space, these creamy, cheesy slow cooker scalloped potatoes stay neatly tucked away in my crockpot until dinnertime. They’re fuss-free with minimal prep, and I love that I can set and forget them for most of the day while I tend to other dishes. Plus, they taste just as good as any scalloped potatoes I’ve ever had!
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There’s nothing more disappointing than realizing you’ve run out of oven space before you get to the potatoes. I can’t serve a holiday meal without potatoes! These crockpot scalloped potatoes totally save the day since I don’t need to clear out any oven space for them. I like to sauté the onions and make the sauce early on, then layer everything and let them cook while I finish making everything else– so easy. Topped with plenty of gooey cheddar cheese, these slow cooker scalloped potatoes are a must for my holiday table.
What’s in This Crockpot Scalloped Potatoes Recipe?
- Potatoes: I have found that waxy varieties of potatoes work best for this recipe. I used Yukon Gold, but red potatoes will also work well. I do not recommend using Russet or baking potatoes for this recipe.
- Butter: Unsalted butter adds richness to the potatoes. If using salted butter, I recommend omitting the kosher salt.
- Onion: Yellow onion adds a subtle sweet and earthy flavor to these potatoes. White or sweet onions also work well, but I don’t recommend red onions since they have too strong of a flavor.
- Salt: Kosher salt enhances the natural flavor of the potatoes.
- Garlic: Enhances the savory flavor of the dish.
- Heavy Cream: Makes these potatoes rich and creamy. You could use half-and-half for a lighter version, but the potatoes may not turn out quite as creamy.
- Chicken Broth: Low-sodium chicken broth helps keep the potatoes moist and infuses them with flavor as they cook. If using full-sodium, I recommend omitting the kosher salt.
- Cheese: A combination of Parmesan and cheddar cheeses add salty and umami flavor to the dish and make it super creamy and cheesy!
Tips for Success
- It’s important to slice the potatoes as evenly as possible. I have found that ¼-inch slices work best. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor.
- If your potatoes are wobbly, slice a thin layer off along the bottom so that they sit flat for easier cutting.
- I prefer to bring the heavy cream to room temperature before adding it to the pot since the residual heat from the sautéed onion can cause cold cream to curdle/separate.
- I recommend shredding your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
How to Store and Reheat
Store leftover slow cooker scalloped potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer (tightly wrapped in 2 layers of plastic and 1 layer of aluminum foil) for up to 3 months. Let thaw overnight in the refrigerator before reheating in 30-second bursts in the microwave or in a 350°F oven for 5-10 minutes, until warmed through.
Serving Suggestions
These crockpot scalloped potatoes are one of my favorite cheesy sides to serve at Thanksgiving, Christmas, or Easter. They taste delicious alongside a deep fried turkey, beef tenderloin, or brown sugar glazed ham.
Crockpot Scalloped Potatoes Recipe
Equipment
Ingredients
- 4 pounds Yukon gold potatoes
- 2 tablespoons unsalted butter (¼ stick)
- ½ large yellow onion finely chopped
- ¾ teaspoon kosher salt
- 2 cloves garlic minced
- 1½ cups heavy cream room temperature
- 1 cup low-sodium chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1½ cups freshly shredded cheddar cheese
- Chopped fresh thyme optional, for garnish
Instructions
- Peel and slice the potatoes into thin rounds about ¼-inch thick.4 pounds Yukon gold potatoes
- Melt the butter in a saucepan set over medium heat.2 tablespoons unsalted butter
- Once melted, add in the onion and salt. Cook for a few minutes until softened. Stir in the garlic.½ large yellow onion, ¾ teaspoon kosher salt, 2 cloves garlic
- Add in the heavy cream and chicken broth.1½ cups heavy cream, 1 cup low-sodium chicken broth
- Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
- Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of parmesan cheese.¾ cup freshly grated Parmesan cheese
- Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of parmesan cheese.
- Cook on high for 4 hours until the potatoes are fork tender.
- Uncover the lid, and sprinkle the cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt.1½ cups freshly shredded cheddar cheese
- The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken.
- Finish with a sprinkle of fresh thyme.Chopped fresh thyme
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Scalloped Potatoes Step by Step
Sautée the Onion: Peel and slice 4 pounds of Yukon Gold potatoes into thin rounds about ¼-inch thick. Melt 2 tablespoons of unsalted butter in a saucepan set over medium heat. Once melted, add in ½ of a finely chopped large yellow onion and ¾ teaspoon of kosher salt. Cook for a few minutes until softened. Stir in 2 minced cloves of garlic.
Add the Cream: Add in 1½ cups of heavy cream and 1 cup of low-sodium chicken broth.
Add the Potatoes: Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
Top with Sauce and Cheese: Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of freshly grated Parmesan cheese.
Layer the Potatoes, Sauce, and Cheese: Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of Parmesan cheese until all ¾ cup of Parmesan has been used up.
Cook the Potatoes: Cook on high for 4 hours until the potatoes are fork tender. Uncover the lid, and sprinkle 1½ cups of freshly shredded cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt. The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken. Finish with a sprinkle of chopped fresh thyme, if desired.
