This easy crockpot scalloped potatoes recipe layers together a creamy cheese sauce with thinly sliced potatoes and transforms them into the best cheesy spuds you’ll ever make.
Why this recipe works
Easy. Cheesy. Potatoes. I think these crockpot scalloped potatoes speak for themselves. I’ve only recently dabbled into the slow cooker scalloped potatoes method, but I seriously can’t imagine going without it now. That’s why I’m sharing it with you.
This version of classic scalloped potatoes frees up a lot of space in the oven when cooking large meals for the holidays. Or, simply whenever you need more room for the main course to bake. Plus it means you can prep them earlier in the day and plop it all into the slow cooker to finish the job for you while you’re busy doing other things. Say goodbye to the box mix because you really can’t beat the homemade stuff!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – Russet potatoes work perfectly here. You can substitute the Russet with another starchy potato such as Yukon gold. The starch content plays an important role in scalloped potatoes as it helps thicken the cream sauce. A mandolin will help a ton in this recipe as the thinner the potatoes are sliced, the easier they will cook.
CHEESE – As with most recipes, I highly recommend shredding the cheese yourself with a box grater. This will prevent the cheese sauce from being grainy. Plus, blocks of cheese don’t contain anti-caking agents like pre-shredded cheeses do which prevents them from melting as well.
How to Make Crockpot Scalloped Potatoes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Peel potatoes and slice 1/4-inch thick with a mandolin or chef’s knife.
- Cover sliced potatoes with water in a large bowl while you make the sauce.
- To a saucepan over medium-high heat, add water and chicken base. Whisk together, then whisk in heavy whipping cream.
- The mixture should be getting hot at this point. Sprinkle in the parmesan cheese while whisking constantly.
- Add half of the shredded cheddar, one handful at a time, whisking continuously. Mixture should be boiling by now. Turn heat down to low and simmer for 2 minutes, whisking occasionally. Remove from heat and set aside.
- Spray the crock of the slow cooker with non-stick cooking spray.
- Add a single layer of sliced potatoes to the bottom of the crock pot. Season to taste with garlic salt and pepper.
- Add a layer of shredded cheese.
- Ladle on a layer of cheese sauce, enough to where you can’t see the potatoes.
- Repeat these layers 2 more times, ending with cheddar cheese.
- Cover the slow cooker and cook on High for 3-4 hours, or until potatoes are fork tender.
CHEF TIP – You may need to skim some extra liquid off the top due to the amount of steam that is created while cooking.
Frequently Asked Questions & Expert Tips
The main difference between scalloped potatoes and au gratin potatoes is that scalloped potatoes do not contain cheese. However, things have changed over time and many modern recipes, like this one, do contain cheese.
If you’re looking to save even more time, you can slice the potatoes and store them in a bowl of water (submerged) kept in the refrigerator up to a day in advance to help slow the process of browning. Sliced potatoes should be cooked within 24 hours.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave or in the oven set to 350F until warmed through.
Serving Suggestions
I think the real question is… what can’t you eat with slow cooker scalloped potatoes? These cheesy potato slices are amazing with steak, tenderloin, chicken, or pork and you of course can’t forget the happiness they bring to the Thanksgiving, Christmas, and Easter dinner spread.
More Crockpot Recipes
- Crockpot Lasagna
- Crockpot Mashed Potatoes
- Crockpot Macaroni and Cheese
- Crockpot Ground Beef Casserole
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Crockpot Scalloped Potatpes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pounds Russet potatoes
- garlic salt to taste
- black pepper to taste
Cheese Sauce
- 1 ½ cups water
- 2 teaspoons Better than Bouillon chicken base
- 2 cups heavy whipping cream
- ½ cup grated parmesan cheese
- 3 cups shredded cheddar cheese divided
Before You Begin
- Russet potatoes work perfectly here. You can substitute the Russet with another starchy potato such as Yukon gold. The starch content plays an important role in scalloped potatoes as it helps thicken the cream sauce. A mandolin will help a ton in this recipe as the thinner the potatoes are sliced, the quicker they will cook.
- As with most recipes, I highly recommend shredding the cheese yourself with a box grater. This will prevent the cheese sauce from being grainy. Plus, blocks of cheese don’t contain anti-caking agents like pre-shredded cheeses do which prevents them from melting as well.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Instructions
- Peel potatoes and slice 1/4-inch thick with a mandolin or chef’s knife.
- Cover sliced potatoes with water in a large bowl while you make the sauce.
Make the Sauce
- To a saucepan over medium-high heat, add water and chicken base. Whisk together, then whisk in heavy whipping cream.
- Mixture should be getting hot at this point. Sprinkle in the parmesan cheese while whisking constantly.
- Add half of the shredded cheddar, one handful at a time, whisking continuously. Mixture should be boiling by now. Turn heat down to low and simmer for 2 minutes, whisking occasionally. Remove from heat and set aside.
Assemble
- Spray the crock of the slow cooker with non-stick cooking spray.
- Add a single layer of sliced potatoes to the bottom of the crock pot. Season to taste with garlic salt and pepper.
- Add a layer of shredded cheese.
- Ladle on a layer of cheese sauce, enough to where you can’t see the potatoes.
- Repeat these layers 2 more times, ending with cheddar cheese.
- Cover the slow cooker and cook on High for 3-4 hours, or until potatoes are fork tender.TIP – You may need to skim some extra liquid off the top due to the amount of steam that is created while cooking.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave or in the oven set to 350F until warmed through.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Pan Seared Chilean Sea Bass - November 19, 2024
- Poultry Seasoning - November 12, 2024
- Instant Pot Jambalaya - November 7, 2024
KATHY says
Am I missing something here? In your post a question was asked what is the difference between augratin and scalloped potatoes. The answer was scalloped potatoes don’t have cheese. Then why is this recipe scalloped potatoes as clearly it has cheese?
Amanda Davis says
Apologies for the confusion. Au gratin potatoes are made with cheese sprinkled between the layers and on top of the dish, while scalloped potatoes are usually baked without cheese. However, some modern scalloped potato recipes do include cheese. I have updated the post.