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slow cooker scalloped potatoes with rosemary

Slow Cooker Scalloped Potatoes

Slow Cooker Scalloped Potatoes are super creamy, cheesy, and delicious. The perfect side dish to just about any meal!  
Course Side Dish
Cuisine American
Keyword Slow Cooker Scalloped Potatoes
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 6 servings
Calories 347kcal
Author Catalina Castravet


  • 1 1/2 cups heavy cream or half and half
  • 4 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon nutmeg
  • 2 pounds russet potatoes peeled and cut into 1/8-inch thick slices
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon fresh rosemary
  • Chopped parsley


  • In a medium saucepan over medium heat, whisk together heavy cream, garlic, thyme, rosemary, basil and nutmeg until heated through, about 1-2 minutes.
  • Next, add a layer of the sliced potatoes to a 4-qt slow cooker in an overlapping pattern and season with salt and pepper.
  • Pour 1/3 cup of the cream mixture over the potatoes and sprinkle some shredded Gruyere and cheddar cheese on top. Repeat with remaining potato slices, cream mixture, and Gruyere and cheddar cheese to create 2 more layers.
  • Cover and cook on high heat for 4-5 hours, or until the potatoes are tender.
  • Sprinkle parmesan cheese on top. Cover and cook again until melted, about 5-10 minutes.
  • Uncover and let potatoes rest for 15 minutes, before serving.
  • Garnish with chopped parsley and rosemary.



Calories: 347kcal | Carbohydrates: 31g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 292mg | Potassium: 747mg | Fiber: 2g | Sugar: 4g | Vitamin A: 529IU | Vitamin C: 9mg | Calcium: 498mg | Iron: 2mg