Easy & Irresistible Crockpot Scalloped Potatoes: Your Ultimate Cheesy Side Dish Guide
Imagine tender, thinly sliced potatoes swimming in a rich, creamy, and undeniably cheesy sauce, all effortlessly cooked to perfection in your slow cooker. This easy crockpot scalloped potatoes recipe brings that dream to life, creating the best homemade cheesy potato side dish you’ll ever make. Perfect for holiday feasts, special occasions, or simply an elevated weeknight dinner, these slow cooker scalloped potatoes are a guaranteed crowd-pleaser that frees up valuable oven space and simplifies your cooking process.
Why These Slow Cooker Scalloped Potatoes Are a Game-Changer
Easy, cheesy, and utterly delicious potatoes – these crockpot scalloped potatoes truly speak for themselves. While I’ve only recently embraced the slow cooker method for this classic dish, I can confidently say I won’t be looking back. The sheer convenience and consistent results make it a must-share recipe for anyone who loves comfort food without the fuss.
One of the biggest advantages of preparing scalloped potatoes in a slow cooker is the invaluable oven space it liberates. This is especially crucial when you’re preparing large holiday meals for Thanksgiving, Christmas, or Easter, where oven real estate is often at a premium. Instead of juggling multiple dishes, you can let your main course bake to perfection while your cheesy potatoes simmer away hands-free. But it’s not just for holidays; this recipe is perfect for busy weeknights too. You can prep everything earlier in the day, load it into the slow cooker, and let it work its magic, allowing you to focus on other tasks or simply relax. Forget those mediocre box mixes; once you taste the rich, homemade goodness of these slow cooker scalloped potatoes, you’ll understand why there’s no comparison.
The slow cooking process also ensures that the potatoes cook evenly and become incredibly tender, absorbing all the flavors of the creamy cheese sauce. The gentle, consistent heat prevents scorching and allows the ingredients to meld together beautifully, creating a depth of flavor that’s hard to achieve with faster cooking methods. This recipe truly transforms simple ingredients into an extraordinary side dish that will have everyone asking for seconds.
Essential Ingredients for Perfect Cheesy Scalloped Potatoes
Crafting these delectable crockpot scalloped potatoes requires a handful of simple, readily available ingredients. For the precise measurements, detailed instructions, and a convenient printable version of this recipe, please refer to the recipe card at the very end of this post. Gather your fresh produce and dairy, and get ready to create a truly unforgettable side dish!
Ingredient Spotlight & Expert Substitution Tips
Let’s dive a little deeper into the key components that make these slow cooker scalloped potatoes so incredibly delicious and provide some helpful tips for optimizing your results or making adjustments based on your preferences.
POTATOES – Russet potatoes are the star here, offering the perfect starchy texture that contributes significantly to the creamy consistency of the sauce as they cook. The starch they release helps to naturally thicken the cheese sauce, creating that luscious mouthfeel we all crave. While Russets are highly recommended, you can certainly substitute them with other starchy varieties like Yukon Gold potatoes. Their slightly waxy texture will still yield excellent results, though the sauce might be a touch less dense. The key to perfectly cooked scalloped potatoes lies in consistent, thin slicing. Aim for about 1/4-inch thick slices. A mandolin slicer is an absolute game-changer for achieving uniform slices quickly and safely. The thinner and more even your slices, the faster and more consistently your potatoes will cook through, preventing any crunchy surprises in the middle of your dish.
CHEESE – For the ultimate creamy and smooth cheese sauce, I cannot emphasize enough the importance of shredding your own cheese from a block using a box grater. Pre-shredded cheeses, while convenient, often contain anti-caking agents like cellulose or potato starch. These agents can prevent the cheese from melting smoothly, leading to a grainy or clumpy sauce. Freshly shredded cheese melts beautifully, integrating seamlessly into the sauce for a velvety finish. This recipe calls for a combination of parmesan and cheddar, offering a fantastic balance of sharp, salty, and mellow notes. Feel free to experiment with other cheeses like Gruyere for a sophisticated nutty flavor, sharp white cheddar for an extra kick, or Monterey Jack for supreme meltiness. Just ensure they are block cheeses that you shred yourself for the best texture and flavor.
CREAM SAUCE BASE – Our rich, flavorful cheese sauce starts with water and chicken base, then gets its luxurious body from heavy whipping cream. Using a concentrated chicken base, like Better Than Bouillon, offers a deep, savory flavor without adding excessive liquid, which is perfect for slow cooker recipes. If you prefer, you can substitute the water and chicken base with an equal amount of chicken broth or stock. Just keep in mind that bouillon concentrates are often more intensely flavored, so you might need to adjust seasoning if using broth. The heavy whipping cream is non-negotiable for that signature richness and creaminess that defines perfect scalloped potatoes. It provides the ideal fat content to create a stable, decadent sauce that coats every potato slice.
Crafting Your Cheesy Crockpot Scalloped Potatoes: Step-by-Step
These step-by-step photos and instructions are here to help you visualize how to make this recipe perfectly. For a concise, printable version of this recipe, complete with precise measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Begin by preparing your potatoes. Wash and peel the Russet potatoes thoroughly. Then, using either a mandolin or a very sharp chef’s knife, slice them consistently into 1/4-inch thick rounds. Uniformity is key here for even cooking.
- Once sliced, immediately place the potatoes in a large bowl and cover them completely with cold water. This crucial step prevents the potatoes from browning due to oxidation while you prepare your creamy cheese sauce.
- Now, let’s create the luscious cheese sauce. In a medium saucepan, combine the water and chicken base over medium-high heat. Whisk them together until the chicken base is fully dissolved. Next, gradually whisk in the heavy whipping cream. Continue whisking gently as the mixture heats up.
- As the cream mixture warms and begins to get hot, sprinkle in the grated parmesan cheese. Whisk constantly to ensure the cheese melts smoothly and doesn’t clump at the bottom of the pan. Continue until the parmesan is fully incorporated and the sauce is thickening slightly.
- Add half of the shredded cheddar cheese to the saucepan, a handful at a time. Whisk continuously after each addition until the cheese is melted and fully blended into the sauce. By this point, the mixture should be simmering gently. Reduce the heat to low and allow it to simmer for 2 minutes, whisking occasionally to prevent sticking and ensure even melting. Remove the saucepan from the heat and set the sauce aside. It should be rich, creamy, and wonderfully smooth.
- Prepare your slow cooker by lightly spraying the inside of the crock with non-stick cooking spray. This will help prevent the cheesy potatoes from sticking and make cleanup easier.
- Drain the sliced potatoes thoroughly and pat them dry with a clean kitchen towel or paper towels. Arrange a single, even layer of these sliced potatoes at the bottom of your crock pot. Season generously with garlic salt and black pepper to taste. Don’t be shy with the seasoning; it adds layers of flavor.
- Sprinkle a layer of the remaining shredded cheddar cheese over the potatoes. This creates delicious pockets of melted cheese throughout the dish.
- Carefully ladle a layer of your homemade cheese sauce over the cheese and potatoes. Ensure you add enough sauce to completely cover the potatoes, creating that rich, creamy coating.
- Repeat the layering process two more times: another layer of seasoned potatoes, followed by shredded cheddar, and then more cheese sauce. Ensure your final layer is generously topped with the remaining shredded cheddar cheese for a beautiful golden-brown crust.
- Secure the lid on your slow cooker. Cook on High for 3-4 hours, or until the potatoes are completely fork-tender. Cooking times can vary based on your slow cooker model and the thickness of your potato slices, so always check for tenderness before serving.
CHEF TIP – During cooking, a significant amount of steam will be created, which can sometimes lead to excess liquid on top of your potatoes. About 30 minutes before the end of cooking, you may want to carefully lift the lid and skim some of this extra liquid off the top using a spoon to prevent your dish from becoming too watery. Alternatively, you can prop the lid slightly ajar with a wooden spoon for the last 30-60 minutes to allow some steam to escape, which also helps to create a slightly firmer topping.
Frequently Asked Questions & Expert Tips for Perfect Scalloped Potatoes
Historically, the primary distinction between scalloped potatoes and au gratin potatoes was the inclusion of cheese. Traditional scalloped potatoes typically featured thinly sliced potatoes baked in a simple cream sauce without cheese. Au gratin, on the other hand, always included cheese, often topped with breadcrumbs, and baked until golden and bubbly. However, culinary traditions evolve, and many modern scalloped potato recipes, much like this one, generously incorporate cheese into the creamy sauce, blurring the lines between the two dishes. So, while a purist might argue, most contemporary versions embrace the cheesy goodness in both!
Absolutely! Preparing ahead can be a great time-saver. You can slice the potatoes up to a day in advance. To prevent them from browning (oxidizing), submerge the sliced potatoes completely in a large bowl of cold water and store them in the refrigerator. Just before you’re ready to assemble the dish, drain them thoroughly and pat them dry. The cheese sauce can also be made a day in advance and stored in an airtight container in the refrigerator. Reheat the sauce gently over low heat, whisking constantly, before layering it with the potatoes. Assemble and cook the full dish in the slow cooker on the day you plan to serve it for the freshest results. Sliced potatoes should ideally be cooked within 24 hours.
Leftover crockpot scalloped potatoes store wonderfully! Simply transfer any remaining portions into an airtight container and keep them refrigerated for up to 4 days. To reheat, you have a couple of options. For individual servings, the microwave works well: heat in 1-minute intervals, stirring occasionally, until warmed through. For larger quantities, or if you prefer a slightly crispier edge, reheat them in the oven. Place the leftovers in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for 20-30 minutes, or until heated thoroughly. Remove the foil for the last few minutes if you want a slightly browned top.
While the slow cooker excels at making creamy, tender potatoes, it typically doesn’t produce a crispy top. If you desire a golden, bubbly, and slightly crispy cheese topping, you have a couple of options. Once the potatoes are fork-tender in the slow cooker, carefully transfer the entire contents (or just the top layer) to an oven-safe baking dish. Sprinkle with a little extra cheese if desired, then place it under a preheated broiler for 3-5 minutes, watching very carefully to prevent burning, until the cheese is melted and lightly browned. Alternatively, if your slow cooker insert is oven-safe, you can place it directly into a preheated oven at 400°F (200°C) for about 10-15 minutes.
Yes, while Russets are ideal due to their high starch content which helps thicken the sauce, Yukon Gold potatoes are an excellent alternative. Their slightly lower starch content means the sauce might be a little thinner, but they still provide a wonderfully creamy texture. Avoid waxy potatoes like red or new potatoes, as they don’t release enough starch and tend to hold their shape too firmly, resulting in a less creamy dish.
Perfect Pairings: What to Serve with Scalloped Potatoes
The real question isn’t what you can eat with slow cooker scalloped potatoes, but what you can’t! These incredibly versatile and comforting cheesy potato slices complement a vast array of main courses, making them a go-to side dish for almost any meal. Their rich, creamy nature and savory profile pair wonderfully with hearty proteins. Imagine them alongside a perfectly seared steak, a succulent roasted pork tenderloin, juicy baked chicken, or a flavorful glazed ham. Of course, no holiday dinner table would be complete without them – they bring an unparalleled level of happiness and warmth to Thanksgiving, Christmas, and Easter dinner spreads. Beyond the holidays, they’re fantastic with weeknight favorites like meatloaf, pan-fried pork chops, or even a simple roast chicken. These scalloped potatoes are pure comfort food that elevates any plate they grace.
Explore More Delicious Crockpot Recipes
If you loved the ease and flavor of these slow cooker scalloped potatoes, you’re in for a treat! The crockpot is a fantastic tool for creating comforting and convenient meals with minimal effort. Explore some of our other favorite slow cooker recipes:
- Crockpot Lasagna
- Crockpot Mashed Potatoes
- Crockpot Macaroni and Cheese
- Crockpot Ground Beef Casserole
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Crockpot Scalloped Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Side Dish
Cuisine:
American
7
servings
4
hours
20
minutes
614
Amanda Davis
Ingredients
-
3
pounds
Russet potatoes -
garlic salt
to taste -
black pepper
to taste
Cheese Sauce
-
1 ½
cups
water -
2
teaspoons
Better than Bouillon chicken base -
2
cups
heavy whipping cream -
½
cup
grated parmesan cheese -
3
cups
shredded cheddar cheese
divided
Things You’ll Need
-
Mandolin -
Large mixing bowl -
Saucepan -
Whisk -
Non stick cooking spray -
5-6 qt Crockpot
Before You Begin
- Russet potatoes work perfectly here. You can substitute the Russet with another starchy potato such as Yukon gold. The starch content plays an important role in scalloped potatoes as it helps thicken the cream sauce. A mandolin will help a ton in this recipe as the thinner the potatoes are sliced, the quicker they will cook.
- As with most recipes, I highly recommend shredding the cheese yourself with a box grater. This will prevent the cheese sauce from being grainy. Plus, blocks of cheese don’t contain anti-caking agents like pre-shredded cheeses do which prevents them from melting as well.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Instructions
-
Peel potatoes and slice 1/4-inch thick with a mandolin or chef’s knife.
-
Cover sliced potatoes with water in a large bowl while you make the sauce.
Make the Sauce
-
To a saucepan over medium-high heat, add water and chicken base. Whisk together, then whisk in heavy whipping cream.
-
Mixture should be getting hot at this point. Sprinkle in the parmesan cheese while whisking constantly.
-
Add half of the shredded cheddar, one handful at a time, whisking continuously. Mixture should be boiling by now. Turn heat down to low and simmer for 2 minutes, whisking occasionally. Remove from heat and set aside.
Assemble
-
Spray the crock of the slow cooker with non-stick cooking spray.
-
Add a single layer of sliced potatoes to the bottom of the crock pot. Season to taste with garlic salt and pepper.
-
Add a layer of shredded cheese.
-
Ladle on a layer of cheese sauce, enough to where you can’t see the potatoes.
-
Repeat these layers 2 more times, ending with cheddar cheese.
-
Cover the slow cooker and cook on High for 3-4 hours, or until potatoes are fork tender.
TIP – You may need to skim some extra liquid off the top due to the amount of steam that is created while cooking.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave or in the oven set to 350F until warmed through.
Nutrition
Serving:
1
serving
|
Calories:
614
cal
|
Carbohydrates:
39
g
|
Protein:
20
g
|
Fat:
43
g
|
Saturated Fat:
26
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Cholesterol:
132
mg
|
Sodium:
609
mg
|
Potassium:
927
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1549
IU
|
Vitamin C:
11
mg
|
Calcium:
478
mg
|
Iron:
2
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.