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Slow Cooker Scalloped Potatoes

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Slow Cooker Scalloped Potatoes

Description

Slow Cooker Scalloped Potatoes are rich, creamy, and irresistibly comforting, making them the perfect side dish for family dinners, holidays, or potluck gatherings. Thinly sliced potatoes are layered with onions and coated in a smooth, cheesy cream sauce that slowly cooks to tender perfection in the crockpot. As the potatoes simmer, they absorb the savory flavors of garlic, butter, cheese, and cream, creating melt-in-your-mouth layers with every bite. Unlike oven-baked scalloped potatoes, this slow cooker version requires very little hands-on time, allowing you to prepare the ingredients, set the slow cooker, and let it do all the work. The result is a creamy, flavorful potato casserole that pairs beautifully with roasted chicken, steak, ham, pork chops, or grilled vegetables. Whether you’re preparing a cozy weeknight dinner or a festive holiday meal, this easy slow cooker recipe is guaranteed to become a family favorite.

Ingredients For the Potatoes

  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 2 tablespoons butter, melted

For the Cream Sauce

  • 1 (10.5-ounce) can condensed cream of chicken or cream of mushroom soup
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For Garnish

  • Fresh chopped parsley
  • Extra shredded cheddar cheese

Step-by-Step Instructions

Step 1: Prepare the Slow Cooker

Lightly grease the inside of a 6-quart slow cooker with butter or non-stick cooking spray to prevent sticking and make cleanup easier.

Step 2: Slice the Potatoes

Wash, peel, and slice the potatoes into thin, even rounds, about ⅛-inch thick. Uniform slices ensure the potatoes cook evenly and become perfectly tender.

Step 3: Prepare the Cream Sauce

In a medium bowl, whisk together the condensed soup, heavy cream, shredded cheddar cheese, minced garlic, onion powder, garlic powder, dried parsley, paprika, salt, and black pepper until smooth and well combined.

Step 4: Layer the Ingredients

Arrange one layer of sliced potatoes in the bottom of the slow cooker. Add a layer of sliced onions, then spoon a portion of the cream sauce over the top. Continue layering the potatoes, onions, and sauce until all the ingredients have been used, finishing with the remaining sauce on top.

Step 5: Add Butter

Drizzle the melted butter evenly over the top of the final layer. This helps create an extra-rich and flavorful finish.

Step 6: Slow Cook

Cover the slow cooker with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the sauce is hot and bubbly.

Step 7: Add Extra Cheese

During the last 20 minutes of cooking, sprinkle extra shredded cheddar cheese over the top. Replace the lid and continue cooking until the cheese has melted completely.

Step 8: Rest Before Serving

Turn off the slow cooker and let the potatoes rest for about 10 minutes. This allows the creamy sauce to thicken slightly, making serving easier.

Step 9: Garnish and Serve

Sprinkle freshly chopped parsley over the top and serve warm alongside roasted meats, grilled chicken, baked ham, or your favorite vegetables.

Tips & Notes

  • Yukon Gold potatoes create an extra creamy texture, while Russet potatoes absorb the sauce beautifully.
  • Slice the potatoes evenly using a mandoline for the best results.
  • Avoid lifting the lid while cooking, as this releases heat and increases cooking time.
  • Add cooked bacon or diced ham between the layers for a heartier version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.

Q&A

Q: Can I prepare this recipe ahead of time?
Yes. Assemble everything in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day.

Q: Can I use a different cheese?
Absolutely. Monterey Jack, Gruyère, Colby Jack, or mozzarella all melt beautifully and work well in this recipe.

Q: Why are my potatoes still firm?
The slices may be too thick, or the cooking time may need to be extended. Slice the potatoes thinly and continue cooking until they are fork-tender.

Servings & Nutrition

Servings: 8

Approximate Nutrition Per Serving

  • Calories: 360
  • Protein: 11g
  • Carbohydrates: 34g
  • Fat: 21g
  • Saturated Fat: 12g
  • Fiber: 3g
  • Sugar: 3g
  • Sodium: 620mg

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