Crock Pot Scalloped Potatoes make a savory, creamy, and cheesy side dish that's great for Sunday dinner or a holiday feast. Made with fresh ingredients and a few pantry items, these homemade layered potatoes take just minutes to prepare and then your slow cooker does the hard part! Hours later you've got a delicious potato side that everyone will love.
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If you ask me, you can never go wrong with cheesy potatoes. But what makes these so amazing, other than their great flavor, is the fact that all the work is done early.
Layers of potatoes and onions soak up the creamy and savory sauce making a dish that simply bursts with flavor. Adding in a hefty portion of cheese takes them over the top! If you love potatoes for dinner, try these Crock Pot Ranch Potatoes or my Cream Cheese Mashed Potatoes next!
Why You'll Love This Scalloped Potatoes Recipe
- Minimal Effort. Once everything is in the slow cooker, this dish is completely hands off.
- Everyone's Favorite Potatoes. The combination of tender potatoes, creamy sauce, and plenty of cheese makes a potato side dish the whole family will love.
- Great for Holidays or Every Day Meals. This is a potato dish that's perfect for Thanksgiving, Christmas, or Easter but also pairs perfectly with your favorite easy weeknight dinners.
Ingredients
- Yukon Gold Potatoes: I love these yellow potatoes because I find they cook and soften best in the slow cooker but you can use just about any potato in this recipe.
- Chicken Broth: The potatoes need liquid to help them cook up properly. I prefer using broth rather than water for more flavor.
- Heavy Cream: This gives the sauce it's ultra creamy texture.
- Cream of Mushroom Soup: Helps to thicken and flavor the sauce. You can also use cream of chicken or cream of celery instead.
- Aromatics: Yellow onion and garlic the dish give the potatoes their signature depth, warmth, and aromatic flavor.
- Seasonings: Paprika, thyme, salt, and pepper make these potatoes pop with flavor.
- Colby Jack Cheese: This mild and slightly sweet cheese with just a hint of some tang works perfectly to make scalloped potatoes in the crock pot. Of course, you can use other cheeses if you prefer. Just make sure to choose shredded cheese that melts well.
- Parsley: It's optional but adds a splash of color when serving your potatoes.
Variations
- Spicy: Layer in some canned green chilies or diced jalapeno with the layers of potatoes. Another option is to use pepper jack cheese in place of the colby jack to add some spiciness.
- Smoky and Meaty: Sprinkle some cooked bacon or ham over the potatoes. You can also sprinkled some crispy bacon over the top before serving.
- Vegetarian: Swap the chicken broth for vegetable broth instead.
- Sweet Potatoes: If you love sweet potatoes, use half and half Yukon gold potatoes and sweet potatoes. Sweet potatoes on their own might be a bit too sweet.
How To Make Scalloped Potatoes in the Crock Pot
- Step 1: Mix the Sauce. Combine the chicken broth, heavy cream, cream of mushroom soup, garlic, seasonings, and some of the cheese in a large bowl. Mix together until well combined.
- Step 2: Add First Layer. Spread half of the potatoes in the bottom of your sprayed crock pot and top with all the onions. Spread half of the creamy cheese sauce over the potatoes and onions.
- Step 3: Repeat Layer. Evenly spread the remaining potatoes over the top and cover with the remaining creamy cheese sauce.
- Step 4: Cook. Cover with the lid and cook on high for 3-4 hours (or low for 7-8 hours).
- Step 5: Add More Cheese. Ten minutes before the cook time is over sprinkle the remaining cheese over the top. Replace the lid on top and cook until the cheese melts.
- Step 6: Garnish and Serve. Sprinkle the fresh parsley on top and enjoy!
Expert Tips
- Evenly Sliced Potatoes. Make sure to slice the potatoes the same thickness so they all cook in the same amount of time. Using a mandolin is a great way to achieve even slices in less time!
- Cook Until Tender. Make sure to check your potatoes for doneness. The time may vary slightly depending on your crock pot, variety of potatoes use, and the thickness of the slices. Pierce the potatoes with a skewer or fork in several places. It should easily slice into the layers without any resistance when the potatoes are cooked.
- Easy Cleanup: I always line my slow cooker and spray the liner with non-stick cooking spray when making this dish. It makes cleanup much easier.
How to Store and Reheat
- Store: Transfer leftover scalloped potatoes to an airtight container and store in the fridge for up to three days. You can also freeze them for up to three months. When you are ready to eat them, thaw them completely in the fridge, then heat.
- Reheat: The easiest method is to reheat in the microwave. Heat individual servings for 1 minute, stir, and then microwave for one additional minute. Keep in mind that microwave temperatures vary. If they need to be a little warmer, add on time in 30-second increments. You can also reheat these potatoes in the oven. Place them in a baking dish, cover with foil, and bake at 350° F for 15-20 minutes or until heated through.
Serving Suggestions
These Potatoes pair well with just about any entree, from chicken to beef and pork!
For holidays they go great with this pineapple ham or slow cooker turkey breast as well as other Thanksgiving sides like this bread stuffing and green bean casserole.
When it comes to busy weeknights, we love these potatoes with this savory crock pot ribeye steak, salisbury steak and my easy mushroom chicken.
Recipe FAQs
When they are bubbling on top, and the cheese has melted, they should be ready to enjoy. If you want to double-check, stick a fork into the potatoes to make sure that they are soft enough to eat.
It depends on your preference and the type of potatoes you use. Potatoes with a think skin such as Yukon gold or red skinned potatoes will likely be just fine. Other potatoes, such as Russet potatoes, have a thicker skin so I highly recommend peeling them. My personal preference is to peel the no matter which type of potato I am using.
Easy Crock Pot Scalloped Potatoes
Ingredients
- 3 lbs Yukon gold potatoes
- 1 ½ cups low sodium chicken broth
- 1 ½ cups heavy cream
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup yellow onion (diced)
- 3 cloves garlic (minced)
- ½ tsp paprika
- ½ tsp salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 2 cups Colby Jack cheese (grated & divided)
- 1 tbsp fresh parsley (optional for garnish)
Instructions
- In a large bowl, combine chicken broth. heavy cream, cream of mushroom soup, garlic, paprika, salt, black pepper, thyme, and 1½ cups of cheese. Mix until well combined.
- Spray the bottom of the slow cooker with non-stick cooking spray. Evenly spread ½ of the potatoes in the bottom and top with onions. Then cover with ½ of the creamy cheese sauce.
- Evenly spread the remaining potatoes over the top and cover with the remaining creamy cheese sauce.
- Cover and cook on high 3-4 hours (or low 7-8 hours).
- Ten minutes before cook time is over, sprinkle the remaining cheese over the top and cover until melted.
- Garnish with fresh parsley and enjoy!
Notes
- Evenly Sliced Potatoes. Make sure to slice the potatoes the same thickness so they all cook in the same amount of time. Using a mandolin is a great way to achieve even slices in less time!
- Cook Until Tender. Make sure to check your potatoes for doneness. The time may vary slightly depending on your crock pot, variety of potatoes use, and the thickness of the slices. Pierce the potatoes with a skewer or fork in several places. It should easily slice into the layers without any resistance when the potatoes are cooked.
- Easy Cleanup: I always line my slow cooker and spray the liner with non-stick cooking spray when making this dish. It makes cleanup much easier.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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