Slow Cooker Scalloped Potatoes

Slow-cooker scalloped Potatoes are creamy, cheesy, rich, and delicious. They’re the perfect side dish for just about any meal!  

Cooking them in the slow cooker means they are richer and creamier than regular oven-baked scalloped potatoes because they spend hours simmering in the delicious sauce made with three kinds of cheese and heavy cream. This can be the perfect side dish part of your Thanksgiving spread!

Slow Cooker Scalloped Potatoes is an easy side dish that is flavorful, creamy, and cheesy. It is one of the best comfort food to serve during the holiday season such as Thanksgiving or Christmas. You can serve it as a main dish or side dish. No matter how you serve it, I guaranteed that you will love every single bite of it!

To make it, all you have to do is layer your potatoes between the homemade cream sauce and cheese. Then, let the crockpot do its magic. I also love the scallapoed potatoes oven version, but the slow cooker version is richer, creamier, and cheesier. Because the slow cooker maintains the moisture and heat, the potatoes end up super tender, creamy, and very flavorful. 

Also, I like to serve them crispy on top. Once they are done cooking, I quickly pop the casserole into the oven for a few minutes and broil it. As a result, the dish is tender and creamy inside, and crispy on the outside, with a golden brown color. This extra step just makes this dish so much better!

To make this effortless dish without having to do too much work, slice the potatoes the night before and let them soak in the fridge overnight. The next day, pat them dry and they will be ready for adding them to the pot. Then, the sauce is all that needs to be done. Serve it with my deliciously tender homemade breadsticks for dipping into the creamy cheese sauce.

Why you will love this recipe

• Soaked in flavor: Cooking in the sauce all day makes these potatoes taste incredible.
• So easy to prepare: Just slice the potatoes, put them in the pot with the sauce, and add it to the pot to cook. Simple and easy.
• Everyone loves it: From young to old, everyone of every age loves these cheesy spuds.
• It is versatile: Add some meat or veggies for a heartier meal.

Another great reason to try this recipe is that it is comfort food that everyone loves. It is hard to find someone who does not like potatoes and cheese. From toddlers to seniors, it is a favorite for many. If you want to make it more filling, you can add vegetables or meats. This versatile dish can be enjoyed alone or with an entrée such as turkey or ham.

What you’ll need to make slow cooker scalloped potatoes

Special items:

• Saucepan – A medium saucepan for making the sauce.
• Slow cooker – To make the whole meal.
• Mandoline – to thinly slice the potatoes.
• Bowls
• Cooking utensils

Ingredients:

• Russet potatoes – I prefer russets because they have the most starch, which is good for the thickness of the sauce.
• Gruyere cheese – With a slightly nutty flavor and a rich texture, this cheese adds a nice mellow alpine taste.
• Cheddar cheese – It can be mild or sharp. I prefer mild in this case because it blends well with the others.
• Parmesan cheese – The sharp, salty, and rich umami taste is unique and can overpower other flavors.
• Heavy cream – Needed to make the sauce as thick and rich as this one. It should be at least 36% fat.
• Garlic – Mince your own garlic for the freshest flavor. It brings out the rest of the flavors nicely.
• Fresh rosemary – Adds a balsamic, piney, and slightly citrusy taste.
• Chopped parsley – This brings a peppery and earthy flavor with a hint of bitterness.
• Nutmeg – Similar to cloves, nutmeg offers a slightly sweet taste with a warm and nutty background.
• Dried basil – Dried basil can add a bit of spiciness with some minty peppery flavor.
• Dried rosemary – A bit stronger than fresh rosemary because it is more concentrated.
• Dried thyme – Sort of sweet and minty, thyme is full of sweetness and earthiness.
• Salt
• Pepper

How to make slow cooker scalloped potatoes?

1. Prepare the spuds: Clean and peel the spuds. Then, using a mandoline, slice them into about 1/8 of an inch thick.
2. Make the sauce: In a saucepan over medium heat, combine heavy cream, garlic, thyme, and nutmeg. Whisk continuously until the sauce is well combined. 
3. Layer the dish: Spray some cooking oil into the pot, and then spread about 1/3 of the sliced potatoes into the bottom. Add about 1/3 of the seasoning and 1/3 of the sauce, and shredded cheese evenly over the spuds. Repeat with the remaining two layers. 
4. Slow Cook: Next, close the lid and cook on HIGH for 4-5 hours. 
5. Serve: Spread some shredded cheese on top, and garnish with some chopped parsley, and serve warm.

How long to cook potatoes in the crockpot

I cook this dish on HIGH for about 4-5 hours. Just check them at about 4 hours mark to see if they are tender. If not, leave them to cook for another 30 to 60 minutes. Alternatively, you can cook it on LOW for 7-8 hours. 

Expert tip

The best spuds for scalloped potatoes

Everyone agrees that starchy potatoes are best for baking. I prefer Idaho russets for most of my baking dishes, such as baked potatoes and these scalloped potatoes. However, some people prefer to use Yukon Golds because they hold their shape better. I believe the starchiness of the russets helps make the creamy sauce. The starch mixes with the cream to make it thicker and richer. Using a potato with less starch will not yield as thick of a sauce.

Although I soak my potatoes and rinse them as well, some say that not giving them a final rinse before baking them will make the sauce even thicker because it rinses away too much of the starch. When the potatoes are heated in the cream, the starch pulls out, acting as an emulsifier. I have not tried doing it this way, but it seems like it would be a great idea, so I think I will try it next time.

One thing that is truly important about the potatoes, though, is to make sure to cut them all pretty thin. I cut them about 1/8 inch thick with a mandoline slicer. Also, make sure that they are all cut to the same thickness so they cook evenly. Otherwise, there will be some that are overcooked and others that are undercooked.

Recipe variations and add-ins:

• Add meat: Turn this into a Thanksgiving meal by adding shredded or cubed turkey. Add any meat to serve it any time of the year. Also you can add some cubed leftover holiday ham, leftover turkey breast, or shredded chicken.
• Ranch style: These potatoes would taste even more incredible with a tablespoon of my ranch seasoning mixed in.
• Sweet potatoes: These scalloped potatoes can be a more traditional Thanksgiving side dish using sweet potatoes instead of russets.
• Add vegetables: To make it heartier without meat, add some veggies, such as peas, corn, broccoli, asparagus, bell pepper, and mushrooms.
• Different cheese: Instead of gruyere, cheddar, and parmesan, use your favorites like gouda, asiago, brie, burrata, mozzarella, or even pepper jack.
• Different spices: I have also used cilantro, chives, and oregano in this recipe.
• Instant Pot: Want to make this recipe in the Pressure Cooker? Then, try my instant pot scallapoed potatoes. 

Serving suggestions:

• If this is going to be a side dish for a Thanksgiving spread, serve it with my traditional and tasty oven-roasted turkey.
• You can always serve these with balsamic pork loin instead of turkey, or red wine pot roast recipe.
• When you make homemade meatloaf, instead of the classic mashed potatoes change things up and make scalloped potatoes.
• Other great side dishes with these potatoes include green bean casserole, steamed asparagus, and cornbread stuffing.
• Tempranillo, Chardonnay, and Chenin Blanc are the best wines to go with these creamy and smooth potatoes.
• The scalloped potatoes pair nicely with a salad. Try it with my sweet and savory strawberry spinach salad, which is made with fresh strawberries, diced avocado, radish rounds, and crispy spinach.

Frequently asked questions

What are scalloped potatoes?

This is a well known and classic side dish, where potatoes are thinly sliced and layered with cream and cheese, and then baked till bubbly hot.You may also know this recipe as “potatoes au gratin”, and the two names are used interchangeably.

Why won’t my scalloped potatoes get soft?

One reason is if the potatoes are too thick. If they are not thin enough, they will not cook fast enough so they do not get as soft as the thinner slices would. Try cooking them longer. If there are too many acidic ingredients in the mixture, it can also cause the potatoes to not soften properly. This is because it does not break down the larger starch molecules into smaller pieces.

What happens if scalloped potatoes are overcooked?

On the other hand, if the potatoes are cooked too long, they end up mushy and turn into potato soup. Overcooked scalloped potatoes will turn to mush so you may as well just call them mashed potatoes. The best way to test them is to use a fork, not a knife. When the blunt edge of a fork can go into the potatoes without resistance, it is time to turn off the crock pot.

Do I need to soak my potatoes for this recipe?

I always soak my potatoes for at least two to three hours after scrubbing and before rinsing them, no matter whether I am baking, frying, or boiling them. First, scrub them with a vegetable scrubber. Then, put them in a large bowl and cover them with cold water. Then, let them soak for two to three hours or in the fridge overnight. After rinse well, pat dry, and they are ready for slicing. Soaking them removes starch to prevent a gummy or sticky texture on the outside of the potatoes.

Can I make scalloped potatoes beforehand?

Yes, but I would not cut the potatoes further than 24 hours in advance, or they will turn gray or brown. They also have to be submerged in water in the refrigerator once they are sliced. I typically add a tablespoon of lemon juice (or white vinegar) to keep them from oxidizing, just like apples and bananas. Another way is to blanch them first and then drain them, pat them dry, and store them, covered, for up to two days in the fridge.

How to store:

• Refrigerate: Refrigerate in an airtight container for up to five days.   
• Freezing: Place leftovers in a freezer bag to keep for longer than five days. They will stay fresh in the freezer for up to three months.   
• Defrost: Be sure to thaw them overnight in the fridge before serving.
• Reheating: To reheat, bake in the oven at 350 degrees F for 15 minutes or in the microwave for three minutes. 

More holiday side dishes:

Recipe tips:

• The best potatoes for this recipe are Idaho russets or Yukon gold.
• Be sure to cut all potatoes to the same thickness so they cook evenly.
• Do not add too many acidic ingredients or the potatoes may not soften.
• Cooking the potatoes too long can cause potato mush. Stop cooking when they are just fork-tender.
• Soak potatoes for at least two to three hours before slicing them.
• If making them beforehand, keep raw potato slices submerged in water and lemon juice in the fridge and use within 24 hours.