crockpot scalloped potato recipe

Written BySheba G Updated On
crockpot scalloped potato recipe
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The Best crockpot scalloped potato recipe

Crockpot scalloped potato recipe is a staple in my household. It’s a classic comfort food dish that never fails to please my family.

I first discovered this recipe when I was searching for a way to make scalloped potatoes easier and more convenient. I was tired of standing over the stove, constantly stirring and checking on the dish.

The crockpot solved all those problems, allowing me to simply add all the ingredients, set it, and forget it. The result is a tender, creamy, and flavorful side dish that’s perfect for any occasion.

Whether it’s a weeknight dinner or a special occasion, this recipe is always a hit with my family. I love how easy it is to customize with different cheeses, herbs, and spices to suit our tastes.

My kids adore helping me prep the ingredients and watching the potatoes transform from raw to golden brown. This recipe has become a staple in our home because of its simplicity and deliciousness.

I’ve even started experimenting with different variations to keep things interesting.

Crockpot Scalloped Potatoes

Crockpot Scalloped Potatoes

4.8 from 698 votes

These creamy, cheesy scalloped potatoes are made effortlessly in a slow cooker. Thinly sliced potatoes cook low and slow in a rich, garlicky cream sauce until tender.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Potatoes

3 pounds russet potatoes, peeled and thinly sliced (1/8 inch thick)
1 medium yellow onion, thinly sliced
3 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

For the Cream Sauce

1 1/2 cups heavy cream
1 cup whole milk
2 tablespoons all-purpose flour
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1In a small bowl, whisk together heavy cream, milk, and flour until smooth.
2Stir in the minced garlic, salt, pepper, and nutmeg.
Set aside.
3Lightly grease the inside of the slow cooker with butter or nonstick spray.
4Arrange one third of the sliced potatoes in an even layer on the bottom, then top with one third of the sliced onions.
5Pour one third of the cream mixture over the potatoes and onions, then sprinkle with one third of the cheddar and Parmesan cheeses.
6Repeat the layering two more times, ending with the remaining cheese on top.
7Cover the slow cooker with the lid and cook on low heat for 4 hours, or until the potatoes are fork-tender and the sauce is bubbly and thickened.
8Do not lift the lid during cooking.
9Once done, turn off the slow cooker and let the potatoes rest for 10 minutes before serving.
10This allows the sauce to set slightly.
11Garnish with fresh chopped parsley if desired.

🔧Equipment

6-quart slow cooker
Mixing bowl
Whisk
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 60mg🧂Sodium: 520mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 10g

📝Notes

For best results, slice potatoes uniformly with a mandoline. To prevent browning, place sliced potatoes in a bowl of cold water until ready to layer, then pat dry. You can substitute Gruyere or Monterey Jack for the cheddar.

Watch Video Of How Crockpot Scalloped Potatoes Works

This crockpot scalloped potato recipe is always a good idea for any occasion. It works perfectly for family gatherings because it is easy to make and everyone loves it.

I serve it alongside roasted chicken or pork chops and it always gets compliments. For storage, let the potatoes cool completely then put them in a covered container in the fridge for up to four days.

To reheat, I use the microwave for a quick side or put them back in a slow cooker on low for an hour if I need them hot for a party. You can also freeze leftovers for up to three months.

Just thaw overnight in the fridge and reheat gently. This recipe is a keeper for busy families.

❓ Frequently Asked Questions About Crockpot Scalloped Potatoes

1. Do I need to peel the potatoes?

No, you do not have to peel them. Leaving the skin on adds fiber and nutrients. Just scrub the potatoes well before slicing. The skin gets tender during slow cooking.

2. Can I use sweet potatoes instead?

Yes, sweet potatoes work well in this recipe. They will be a bit softer and sweeter. You may want to reduce the cooking time by about 30 minutes since sweet potatoes cook faster.

3. How do I keep the potatoes from turning brown?

Slice the potatoes right before you layer them in the crockpot. You can also toss them with a little lemon juice or vinegar. The cream sauce will also help prevent browning.

4. Can I add meat to this recipe?

Absolutely. Diced ham or cooked bacon are popular additions. Layer them between the potato slices. Leftover roast chicken also works great.

5. How long do leftovers last in the fridge?

Leftovers will keep for 3 to 4 days in an airtight container. Reheat in the microwave or in a skillet on the stove. Add a splash of milk if the sauce thickens too much.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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