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a wooden spoon lifting cheesy scalloped potatoes from a crockpot.
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5 from 1 vote

Crockpot Scalloped Potatoes Recipe

Crockpot scalloped potatoes are my secret to a stress-free holiday. Made in the slow cooker, these scalloped potatoes save oven space!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 35 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Krista Teigen

Equipment

  • Crockpot

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. It's important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor.
    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
    sautéeing onions in a pan with a wooden spoon.
  • Add in the heavy cream and chicken broth.
    1½ cups heavy cream**, 1 cup low-sodium chicken broth
    pouring cream over sautéed onions in a pan with a wooden spoon.
  • Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
    sliced potatoes in a crockpot.
  • Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of parmesan cheese.
    ¾ cup freshly grated Parmesan cheese
    sliced potatoes coated with sauce and cheese in a crockpot.
  • Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of parmesan cheese.
    a crockpot filled with sliced potatoes coated in cream sauce and 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
    closeup overhead view of crockpot scalloped potatoes.
  • 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

Video

Notes

*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.
**You could use half-and-half for a lighter version, but the potatoes may not turn out quite as creamy.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 44g | Protein: 14g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 556mg | Potassium: 1074mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 46mg | Calcium: 295mg | Iron: 2mg