There’s something undeniably comforting about a creamy, cheesy plate of scalloped potatoes. This classic dish, made effortlessly in a crockpot, delivers rich, melt-in-your-mouth layers of potatoes bathed in a velvety sauce. Perfect for busy weeknights, holiday gatherings, or potlucks, this recipe requires minimal hands-on time while delivering maximum flavor. Whether you’re a seasoned home cook or a beginner, this dish is foolproof and always a crowd-pleaser.
I first discovered the magic of crockpot scalloped potatoes when hosting a last-minute dinner party. With little time to spare, I needed a dish that could cook itself while I prepared the rest of the meal. To my delight, the slow cooker did all the work, and the result was so decadent that my guests assumed I had spent hours in the kitchen. Since then, this recipe has become my go-to for stress-free entertaining.
What makes this recipe truly special is its adaptability. You can keep it simple with just potatoes, cream, and cheese, or elevate it with garlic, herbs, or even crispy bacon. Whether you prefer a traditional version or a lighter twist with low-fat dairy, this dish can be customized to fit any taste or dietary preference. The slow cooker ensures perfectly tender potatoes every time—no more worrying about uneven baking or burnt edges!
Why This Easy Crockpot Scalloped Potatoes?
Selling Points:
- Effortless Preparation – Just layer the ingredients and let the crockpot do the work.
- Creamy, Cheesy Perfection – Rich, velvety sauce with perfectly tender potatoes.
- Versatile & Customizable – Add herbs, bacon, or different cheeses for unique flavors.
- Great for Crowds – Ideal for holidays, potlucks, or family dinners.
- No Oven Required – Frees up oven space for other dishes.
What You Need for Easy Crockpot Scalloped Potatoes
Ingredients:
- 3 lbs Yukon Gold or Russet potatoes, thinly sliced
- 1 ½ cups heavy cream (or half-and-half for a lighter version)
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 ½ cups shredded cheddar cheese (or Gruyère for a richer taste)
- ½ cup grated Parmesan cheese
- 2 tbsp butter, melted
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- ½ tsp paprika (optional, for a smoky touch)
Optional Add-Ins:
- ½ cup cooked, crumbled bacon
- 1 small onion, thinly sliced
- 1 cup sautéed mushrooms
- ½ tsp nutmeg (for extra warmth)
How to Make Easy Crockpot Scalloped Potatoes
Step-by-Step Instructions:
- Prepare Ingredients – Thinly slice the potatoes (about ⅛-inch thick) using a mandoline or sharp knife for even cooking.
- Make the Cream Mixture – In a bowl, whisk together heavy cream, milk, minced garlic, salt, pepper, thyme, and paprika.
- Layer the Potatoes – Grease the crockpot with butter. Arrange a layer of potatoes at the bottom, slightly overlapping. Drizzle with a little melted butter, then sprinkle with a portion of cheddar and Parmesan cheese.
- Repeat Layers – Continue layering potatoes, cream mixture, and cheese until all ingredients are used, finishing with a cheesy top.
- Cook – Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender and the sauce is bubbly.
- Rest Before Serving – Let it sit for 10 minutes to thicken before serving.
Tips for the Perfect Crockpot Scalloped Potatoes
- Slice Evenly – Uniform slices ensure even cooking.
- Don’t Overcrowd – Avoid packing layers too tightly to allow proper sauce distribution.
- Check Doneness – Potatoes should be fork-tender but not mushy.
- Broil for Crisp Top (Optional) – Transfer to a baking dish and broil for 2-3 minutes for a golden crust.
- Use Freshly Grated Cheese – Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Substitutions and Variations
- Dairy-Free – Use coconut milk and dairy-free cheese.
- Lighter Version – Substitute heavy cream with evaporated milk.
- Extra Flavor – Add caramelized onions or roasted garlic.
- Different Cheeses – Try Swiss, Gouda, or Fontina for a unique twist.
Make a Healthier Version
- Use low-fat milk and reduced-fat cheese.
- Increase fiber by adding layers of spinach or kale.
- Swap some potatoes for sliced cauliflower or sweet potatoes.
Closing for Easy Crockpot Scalloped Potatoes
This Easy Crockpot Scalloped Potatoes recipe is a game-changer for anyone who loves creamy, cheesy comfort food without the hassle. It’s perfect for busy days, holiday feasts, or anytime you crave a hearty side dish. The best part? You can customize it to suit your tastes while letting the slow cooker handle the cooking. Give it a try, and you’ll never go back to traditional oven-baked versions!
Frequently Asked Questions for Easy Crockpot Scalloped Potatoes
- Can I make this recipe ahead of time?
Yes! Assemble the layers, cover, and refrigerate overnight. Cook as directed, adding 30 extra minutes if starting cold. - Can I use frozen potatoes?
Fresh potatoes work best, but thawed frozen sliced potatoes can be used in a pinch (adjust cooking time). - Why are my scalloped potatoes watery?
Excess moisture can come from uneven slicing or not using enough thickener. Letting them rest before serving helps. - Can I add raw bacon?
It’s best to cook bacon first to avoid excess grease. - How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. - Can I freeze scalloped potatoes?
Freezing can change the texture, but if needed, store in a freezer-safe container for up to 2 months. - What’s the best potato for scalloped potatoes?
Yukon Gold or Russet potatoes work best—they hold shape while becoming tender. - Can I make this without cheese?
Yes, but the dish will be less creamy. Add extra herbs for flavor. - How can I make it crispier on top?
Transfer to a baking dish and broil for a few minutes before serving. - Can I use almond milk instead of dairy?
Yes, but the sauce may be thinner. Add a cornstarch slurry to thicken. - How do I prevent burning on the edges?
Cooking on LOW and greasing the crockpot well helps. - Can I add other vegetables?
Absolutely! Try layering in zucchini, leeks, or bell peppers.
This Easy Crockpot Scalloped Potatoes recipe is the ultimate comfort food with minimal effort. The creamy, cheesy layers of tender potatoes make it a standout side dish for any occasion. Whether you stick to the classic version or experiment with add-ins, the slow cooker ensures perfect results every time. It’s a must-try for anyone who loves hearty, flavorful meals without the fuss. Once you taste these rich, velvety potatoes, you’ll never want to make them any other way!
Easy Crockpot Scalloped Potatoes
Course: All Recipes4
servings30
minutes40
minutes300
kcalIngredients
3 lbs Yukon Gold or Russet potatoes, thinly sliced
1 ½ cups heavy cream (or half-and-half for a lighter version)
1 cup whole milk
3 cloves garlic, minced
1 ½ cups shredded cheddar cheese (or Gruyère for a richer taste)
½ cup grated Parmesan cheese
2 tbsp butter, melted
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried thyme (or 1 tbsp fresh thyme)
½ tsp paprika (optional, for a smoky touch)
Optional Add-Ins:
½ cup cooked, crumbled bacon
1 small onion, thinly sliced
1 cup sautéed mushrooms
½ tsp nutmeg (for extra warmth)
Directions
- Prepare Ingredients – Thinly slice the potatoes (about ⅛-inch thick) using a mandoline or sharp knife for even cooking.
- Make the Cream Mixture – In a bowl, whisk together heavy cream, milk, minced garlic, salt, pepper, thyme, and paprika.
- Layer the Potatoes – Grease the crockpot with butter. Arrange a layer of potatoes at the bottom, slightly overlapping. Drizzle with a little melted butter, then sprinkle with a portion of cheddar and Parmesan cheese.
- Repeat Layers – Continue layering potatoes, cream mixture, and cheese until all ingredients are used, finishing with a cheesy top.
- Cook – Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender and the sauce is bubbly.
- Rest Before Serving – Let it sit for 10 minutes to thicken before serving.
