Slow Cooker Scalloped Potatoes

A classic potato dish like these Slow Cooker Scalloped Potatoes always has a place on my holiday table. My recipe is creamy, cheesy, rich, and the perfect side dish for any main dish. Cooking them in the slow cooker makes them richer and creamier because they spend hours simmering in a sauce made with 3 cheeses, herbs, seasonings and heavy cream.

In my house, whether it is Christmas, Thanksgiving, or Easter, I always include a potato dish on the menu. It has grown into a tradition and a non negotiable with the kids, and I am happy to keep it that way. I have an oven baked scalloped potato recipe and a scalloped potatoes with ham recipe that work very well, and both are wonderful comfort dishes to serve during the holiday season. You can enjoy this as a main dish or as a hearty side. No matter how you serve it, I can promise that each bite is rich, cheesy, and really hard to resist.

I love making this Slow Cooker Scalloped Potatoes version because all I do is layer the potatoes with the homemade cream sauce and cheese. After that, the crockpot does all the work, which is a real lifesaver on holidays when so much is happening in the kitchen. Between cooking a main dish and preparing desserts, time moves fast, and the slow cooker becomes my hero on those busy days. I usually slice the potatoes the night before and let them soak in the fridge. The next day, I pat them dry and they are ready to go into the pot. Once that is done, the sauce is the only thing left to prepare. Since the slow cooker holds moisture and steady heat, the potatoes finish tender, creamy, and super flavorful.

Why you will love this recipe

• Full of creamy goodness: I let the potatoes simmer in the creamy sauce with cheese for hours in the slow cooker and the layers absorb every bit of rich flavor.
• A very easy holiday helper: I simply slice the potatoes, layer them with the sauce and cheese, and let the crockpot do the rest. It is perfect for busy days when I need one dish that cooks itself while I handle everything else.
• A family favorite every time: I serve this to kids, teens, and adults, and no one ever leaves a scoop behind. The creamy sauce and soft potatoes create a dish that works for any age at the table.
• Easy to mix and match: I use this as a simple side or add ham or vegetables for a heartier meal. It is great on its own and pairs well with turkey, ham, or any main dish I serve during the holidays.

What you will need 

• Potatoes: I use russet potatoes because they help the sauce stay thick and creamy.
• Cheeses: I mix Gruyere, cheddar, and Parmesan for a blend of nutty, smooth, and salty flavors.
• Cream and aromatics: I add heavy cream and fresh garlic to make the sauce rich and savory.
• Herbs: I use rosemary, parsley, nutmeg, basil, rosemary, and thyme for warm and earthy notes.
• Seasoning: I add salt and pepper to keep it simple.

How to make

Prepare the spuds: I clean and peel the potatoes and use a mandoline to slice them into thin even pieces about 1/8 of an inch thick.

Make the sauce: I warm the heavy cream, garlic, thyme, and nutmeg in a saucepan over medium heat and whisk until everything is combined.

Layer the dish: I spray the pot with cooking oil, spread 1/3 of the sliced potatoes on the bottom, and add 1/3 of the seasoning, 1/3 of the sauce, and shredded cheese over the spuds. I repeat this same layering 2 more times until everything is used.

Cook and serve: I close the lid and cook on HIGH for 4 to 5 hours, then sprinkle shredded cheese on top, add chopped parsley, and serve the potatoes warm.

Expert tip

Even potato slices matter

One thing that is very important with the potatoes is cutting them nice and thin. I slice mine to about 1/8 inch with a mandoline so every piece cooks at the same pace. When the slices match in thickness, the potatoes stay tender from top to bottom with no pieces too soft or too firm. Trust me, your loved ones will enjoy the dish much more this way.

More tips to consider:

• I stop cooking as soon as the potatoes are fork tender since cooking them too long can make them mushy.
• I soak the potatoes for at least 2 to 3 hours before slicing them to help the texture.
• If I need to prep ahead, I keep the raw potato slices in water with a little lemon juice in the fridge and use them within 24 hours.
• I avoid adding too many acidic ingredients because they can keep the potatoes from softening.
• I grate the cheese fresh because it melts better than pre shredded cheese.
• I check the edges of the pot during the last hour to make sure the sauce is not sticking.
• Want to make this recipe in the Pressure Cooker? Then, try my instant pot scalloped potatoes. 

Recipe variations and add-ins:

• Make a full meal: I mix in 1 cup of shredded turkey breast, cubed leftover ham, or cooked chicken when I want a full meal. It works for holidays or any regular weeknight.
• Ranch style: I stir in 1 tablespoon of my ranch seasoning to add a light herby taste. It blends well with the creamy sauce.
• Sweet potatoes: I swap the russets for 3 to 4 sweet potatoes when I want a more seasonal side. They add a warm natural sweetness.
• Add vegetables: I stir in 1 cup of peas, corn, broccoli, asparagus, bell pepper, or mushrooms for a heartier dish. This is my favorite way to make it big on veggies.
• Play with cheeses: I use 1 cup of gouda, asiago, brie, burrata, mozzarella, or pepper jack when I want a new flavor combination. Each cheese adds its own taste and texture.

Serving suggestions:

If I am serving these scalloped potatoes for Christmas or Thanksgiving, I love pairing them with my oven-roasted turkey, the creamy layers go so well beside the tender meat. They are also a great swap for mashed potatoes when I make  homemade meatloaf, and they taste amazing next to my red wine pot roast on chilly evenings.

These potatoes also go nicely with bright fresh sides, and I often pair them with my strawberry spinach salad or a classic broccoli salad recipe for a holiday meal. This recipe is always on my menu, whether I am cooking for a small family dinner or preparing a big holiday feast.

How to store leftovers:

• Refrigerate: I store the potatoes in an airtight container in the fridge for up to 5 days.
• Freezing: I place leftovers in a freezer safe bag when I want to keep them longer, and they stay fresh for up to 3 months.
• Defrost: I let them thaw overnight in the fridge so the texture stays smooth.
• Reheating: I warm them in the oven at 350 degrees F for about 15 minutes or heat them in the microwave for about 3 minutes.

Frequently asked questions

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