crockpot scalloped potatoes recipe
The Best crockpot scalloped potatoes recipe
I love this recipe because it’s so versatile. You can make it ahead and reheat it with minimal effort, which is perfect for busy weeknights or when we’re hosting guests. Plus, it’s packed with nutrients—complex carbs from the potatoes, healthy fats from the cream and cheese, and a little extra fiber that keeps everyone full. It’s the kind of dish that feels indulgent but still balanced, and it always gets rave reviews from my family. Whether it’s a simple weeknight meal or the centerpiece of a family gathering, scalloped potatoes never disappoint.
Easy Crockpot Scalloped Potatoes
A comforting, hands-off dish where tender potatoes and creamy tomato sauce bake slowly in the crockpot for a restaurant-style meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs baby potatoes, halved
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup tomato sauce
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
👨🍳Directions
-
1
Prep the potatoes by halving them and tossing with butter, thyme, garlic powder, and salt. Place them in the crockpot. -
2
In a bowl, whisk together milk, heavy cream, tomato sauce, flour, salt, and pepper. Pour the sauce over the potatoes in the crockpot. -
3
Cover and cook on low for 2 hours or until potatoes are tender and the top is bubbly and slightly golden.
🔧Equipment
- Crockpot
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crockpot Scalloped Potatoes Works
❓ Frequently Asked Questions About Crockpot Scalloped Potatoes
How do I adjust the cooking time for a larger batch of scalloped potatoes?
Yes, you can easily scale up the recipe. If making a bigger pot, increase the water by about 10–15% (e.g., 2 cups instead of 1.8 cups) and let the potatoes simmer uncovered for an extra 5–10 minutes at the end to ensure they’re tender. Stirring occasionally helps distribute heat evenly.
Can I use a different type of cheese for this dish?
Absolutely! For a richer flavor, try sharp cheddar, Gruyère, or even a mix of mozzarella and Parmesan. If you prefer a tangier note, swap in a bit of sour cream or cream cheese. Just reduce the total cheese slightly to avoid overloading the dish.
What if my potatoes aren’t perfectly thinly sliced?
Thickness doesn’t matter as long as the potatoes cook through. If some slices are thicker, they’ll finish softer than the rest—just let them sit covered for 5 extra minutes. For extra tenderness, press them gently with a fork before layering.
How can I make this dish ahead of time?
You can prep the potatoes up to 2 days ahead—layer them in the crockpot with the cheese mixture, cover tightly, and refrigerate. Reheat on low for 2–3 hours (or high for 1 hour) until bubbly and creamy. The flavors meld beautifully over time.
Can I use a mix of potatoes for this recipe?
Yes! Combine Yukon Golds for creaminess with Russets for a crispier texture. Just slice them thin enough so they cook evenly. If using waxy potatoes like red potatoes, they’ll hold their shape better but may require slightly less baking time.
