Crockpot Scalloped Potatoes are creamy, cheesy, slow-cooked potato slices layered in a rich sauce until soft, tender, and deeply flavorful. It’s a great “set it and forget it” side dish for dinners and holidays.
🥔 Crockpot Scalloped Potatoes
🧾 Ingredients
- 6–7 medium potatoes (thinly sliced)
- 2 cups milk (or half milk + half cream for richness)
- 1 cup heavy cream (optional but recommended)
- 2 cups shredded cheese (cheddar works best)
- 2 tbsp butter (plus extra for greasing)
- 2 tbsp all-purpose flour (to thicken sauce)
- 3–4 garlic cloves (minced) or 1 tsp garlic powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ½ tsp dried thyme or oregano (optional)
👩🍳 Method
1. Prepare the sauce
- In a saucepan, melt butter.
- Add garlic and cook for 30 seconds.
- Stir in flour and cook for 1 minute (this removes raw flour taste).
- Slowly whisk in milk and cream.
- Cook until slightly thickened.
- Add salt, pepper, and half the cheese. Mix until smooth.
2. Layer in the crockpot
- Grease your slow cooker.
- Add a layer of sliced potatoes.
- Pour some cheese sauce over it.
- Repeat layers until all potatoes and sauce are used.
- Top with remaining cheese.
3. Slow cook
- Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
- Potatoes should be soft when pierced with a fork.
4. Finish & serve
- Let it sit 10–15 minutes before serving so it sets.
- Garnish with parsley or extra cheese if you like.
🧠 Tips for best results
- Slice potatoes evenly (about 2–3 mm thick) for even cooking.
- Russet or Yukon Gold potatoes work best.
- Don’t over-stir during cooking or layers may break.
- For a crispy top, you can transfer to an oven dish and broil for 2–3 minutes at the end.
If you want, I can also give you:
- A cheesy bacon crockpot scalloped potatoes version
- A no-cream lighter version
- Or a shortcut version using canned soup (super fast)
