These Easy, Crock Pot Scalloped Potatoes are a savory, hearty, and cheesy side dish of potatoes. Made with the help of a your slow cooker for a dish that pairs well with every meal or special holiday dinners.
If you ask me, you can never go wrong with cheesy potatoes. Add in the creamy base and the spices in this recipe, and you have a dreamy side item that no one will be able to resist. Once you see the cheese bubbling on top and start to smell the spices from the slow cooker, you’ll be waiting with a fork to take them out and eat these delicious scalloped potatoes.
One of the best things about these cheesy potatoes is all of the hard work is done early; then you just let them cook in the slow cooker until you are ready to enjoy. You’ll start by mixing together the broth and cream mixture with the spices and cheese. Then you will layer this with your potatoes and onions in the slow cooker. That’s all there is to it! After that, your slow cooker will do the rest of the work. You’ll have a delicious side dish to go with your dinner, and all of the work will have already been done.
Why You’ll Love This Recipe
- They are creamy, cheesy, and delicious.
- You make them in the slow cooker, so all of the work is done in advance.
- The spice combination makes these potatoes very flavorful.
- They pair well with any entree and veggie.
- Your whole family will love them.
Ingredients
- Yukon Gold Potatoes
- Chicken Broth
- Heavy Cream
- Cream of Mushroom Soup
- Yellow Onion
- Garlic
- Salt, Black Pepper, Paprika, and Thyme
- Colby Jack Cheese
- Parsley
How To Make Crock Pot Scalloped Potatoes
- In a large bowl, combine chicken broth, one cup 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.
- over and cook on high for 3-4 hours (or low for 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!
How to Store and Reheat
Your leftover scalloped potatoes can be stored in the fridge in a sealed container for up to two days. To reheat these potatoes, microwave them for 1 minute, stir, 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 freeze these slow cooker scalloped potatoes! Once they have completely cooled, transfer them into a freezer-safe, air-tight container. They will last in the freezer for up to 6 weeks. When you are ready to eat them, thaw them completely in the fridge, then heat as directed above.
Popular Substitutions and Additions
These Potatoes pair well with just about any entree. A few of my favorites are Slow Cooker Ham with Pineapple & Brown Sugar, Homemade Salisbury Steak with Mushrooms and Gravy, and One Pan Chicken and Vegetables. All of these have flavors that pair very well with these potatoes.
For dessert after a hearty dinner of meat and potatoes, opt for something lighter, like these Copycat Dirt Cake Crumbl Cookie (Soft Chocolate Cake Cookie) or this No-Bake Blueberry Cheesecake Bars.
FAQs
Sure! I always line my slow cooker and spray the liner with non-stick cooking spray. This makes cleanup much easier.
Yes, you can use other types of potatoes, but I’ve found that the Yukon gold potatoes cook and soften really well in the slow cooker.
Sure. If you do not like cream of mushroom, you can use cream of chicken or cream of celery in its place.
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.
Other Slow Cooker Side Dish Recipes You’ll Enjoy
- Crock Pot Ranch Potatoes
- Crock Pot Creamed Corn
- Creamy Crock Pot Mac and Cheese
- Crock Pot Green Bean Casserole
- Crock Pot Mashed Potatoes with Cream Cheese
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Crock Pot Scalloped Potatoes
Ingredients
- 3 lbs Yukon gold potatoes
- 1½ cups low sodium chicken broth
- 1½ 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
- I recommend using a mandolin slicer to keep the potatoes the same size. This will help ensure that the layers are cooked evenly.
- I recommend not using pre-shredded cheese to make these extra cheesy.
- For best results I highly recommend cooking on high so the potatoes don't get mushy.
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