Here’s a rich, easy Crockpot Scalloped Potatoes recipe—creamy, cheesy, and perfect for holidays or comfort meals with minimal effort.
🥔 Crockpot Scalloped Potatoes
🛒 Ingredients
- 2–2.5 lbs (about 1 kg) potatoes (Yukon Gold or Russet), thinly sliced
- 1 small onion, thinly sliced (optional but recommended)
- 2 cups shredded cheese (cheddar is classic)
- 2 cups heavy cream (or half-and-half for lighter version)
- 3 tbsp butter, melted
- 3 garlic cloves, minced (or 1 tsp garlic powder)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tsp dried thyme or Italian seasoning (optional)
👨🍳 Instructions
- Prep the slow cooker
- Lightly grease the crockpot with butter or cooking spray.
- Layer the potatoes
- Add a layer of sliced potatoes, then onions, a sprinkle of cheese, and a little seasoning.
- Repeat layers until everything is used.
- Mix the cream sauce
- In a bowl, whisk together cream, melted butter, garlic, salt, pepper, and herbs.
- Pour & cook
- Pour the cream mixture evenly over the potatoes.
- Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
- Don’t stir while cooking—let it set.
- Finish with cheese
- In the last 30 minutes, sprinkle extra cheese on top and let it melt.
- Check doneness
- Potatoes should be fork-tender and sauce thickened.
🧀 Tips for Best Results
- Slice potatoes thin (about 2–3 mm) so they cook evenly.
- Yukon Golds give a creamier texture; Russets make it more classic and soft.
- If sauce seems thin at the end, leave the lid slightly open for 15–20 minutes.
🍽️ Serving Ideas
- Perfect with roast chicken, steak, or holiday ham
- Add chopped bacon or green onions on top for extra flavor
- Great as leftovers (it thickens and tastes even better next day)