Slow Cooker Scalloped Potatoes
Few dishes capture comfort as effortlessly as a pan of scalloped potatoes — tender, creamy, and rich with layers of cheese and warmth. This slow cooker version turns a timeless classic into an easy, hands-free masterpiece.
Thin slices of potatoes slowly bathe in a luscious blend of cream, butter, and cheese until they become melt-in-your-mouth perfection. The gentle heat of the slow cooker coaxes every layer into harmony — soft, golden, and infused with flavor.
Whether served as a cozy side dish for a family dinner or the star of a holiday table, these scalloped potatoes embody everything we love about homemade comfort: simplicity, patience, and heartwarming satisfaction in every bite.
Why People Will Love The Slow Cooker Scalloped Potatoes Recipe:
Pure Comfort, Effortlessly Made: Creamy, cheesy, and deeply satisfying — all the warmth of homemade scalloped potatoes with the ease of slow cooking.
Melt-in-Your-Mouth Texture: Hours of gentle simmering turn thinly sliced potatoes into layers of velvety softness, perfectly infused with butter, cream, and cheese.
Rich Layers of Flavor: The combination of cheddar, Parmesan, garlic, and paprika creates a harmony of savory, creamy, and subtly smoky notes in every bite.
Simple Ingredients, Elegant Results: Made from pantry staples, yet it tastes like something slow-baked in a farmhouse oven — rustic, cozy, and deeply flavorful.
Hands-Free Perfection: The slow cooker does all the work, freeing your time while the aroma of comfort slowly fills your kitchen.
Perfect for Any Table: From family dinners to festive gatherings, this dish pairs beautifully with everything — roast meats, holiday feasts, or a simple green salad.
A Recipe That Feels Like Home: Familiar, soothing, and nostalgic — the kind of dish that reminds you how good simple food can be when made with patience and care.
Key Ingredients
Potatoes: The foundation of the dish — tender, humble, and full of natural sweetness. As they slowly cook, their starches release into the sauce, creating that irresistibly creamy, melt-in-your-mouth texture.
Heavy Cream & Milk: The soul of richness. Together they form a luscious base that transforms simple potatoes into layers of pure comfort.
Cheddar & Parmesan Cheese: A duet of flavor — cheddar brings warmth and sharpness, while Parmesan adds depth, saltiness, and a golden finish that lingers.
Butter: A touch of indulgence that enhances every bite with a silky texture and a whisper of richness.
Flour: The quiet helper — it thickens the sauce just enough to cling lovingly to each slice of potato.
Garlic & Onion Powder: Subtle aromatics that infuse the dish with savory depth, turning a creamy sauce into something soulful and fragrant.
Paprika: A final dusting of warmth and color — its gentle smokiness ties the entire dish together, adding both beauty and balance.
Expert Tips:
Slice Potatoes Evenly: Uniform thickness ensures every layer cooks at the same rate. Aim for thin, consistent slices — around ⅛ inch — so the texture stays soft and cohesive throughout.
Use Starchy Potatoes: Russet or Yukon Gold potatoes are ideal. Their natural starch thickens the sauce beautifully, giving the dish a luxurious creaminess without needing extra flour.
Whisk the Sauce Thoroughly: Before pouring over the potatoes, whisk the cream mixture until completely smooth. This guarantees even seasoning and prevents flour from clumping.
Layer with Intention: Don’t just stack the potatoes — alternate them with cheese and sauce so each layer absorbs flavor. Think of it as building comfort, one slice at a time.
Keep the Lid Closed: Resist the temptation to lift the slow cooker lid while cooking. Each peek releases heat and moisture, which can lead to uneven cooking or a thinner sauce.
Finish with Resting Time: Once cooked, let the potatoes rest for 10–15 minutes before serving. This short pause allows the sauce to thicken slightly and the flavors to meld into perfect harmony.
Enhance with a Touch of Freshness: Just before serving, sprinkle a bit of chopped parsley or chives. That small burst of color and aroma brightens the richness and adds visual beauty.
Make It Your Own: Add layers of caramelized onions, crispy bacon, or a pinch of nutmeg for a subtle twist. The base recipe is timeless, but small personal touches can make it unforgettable.
Slow Cooker Scalloped Potatoes
Ingredients
Potatoes – 1.5 kg (about 3 lbs), peeled and thinly sliced
Heavy cream – 1 cup
Milk – 1 cup
All-purpose flour – 2 tablespoons
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Garlic powder – ½ teaspoon
Onion powder – ½ teaspoon
Paprika – ¼ teaspoon
Shredded cheddar cheese – 1 cup
Grated Parmesan cheese – ½ cup
Unsalted butter – 1 tablespoon, cut into small pieces
Instructions:
Step 1: Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with butter or non-stick spray to prevent sticking.
Step 2: Make the Cream Sauce
In a medium bowl, whisk together the heavy cream, milk, flour, salt, black pepper, garlic powder, and onion powder until smooth.
This will be your creamy base for the potatoes.
Step 3: Layer the Ingredients
Arrange a layer of thinly sliced potatoes in the bottom of the slow cooker.
Pour some of the cream sauce evenly over the potatoes.
Sprinkle a bit of cheddar and Parmesan cheese on top.
Repeat the layers until all the potatoes and sauce are used, finishing with a thick layer of cheese on top.
Step 4: Add Butter and Paprika
Dot the top layer with small pieces of butter and sprinkle paprika over it for a touch of color and flavor.
Step 5: Cook Until Tender
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are soft and easily pierced with a fork.
Step 6: Let It Rest
Once done, turn off the heat and let the dish sit for a few minutes.
This helps the sauce thicken and the flavors blend beautifully before serving.
Important Notes When Making Slow Cooker Scalloped Potatoes
Choose the Right Potatoes: Russet and Yukon Gold varieties work best — their starch content naturally thickens the sauce and gives the dish that creamy, cohesive texture that defines true scalloped potatoes.
Avoid Overcrowding the Slow Cooker: Layer the potatoes no higher than three-quarters of the pot’s capacity. Overfilling prevents even cooking and can leave the center underdone while the edges soften too much.
Keep the Heat Gentle: Low and slow is key. The gradual cooking allows the potatoes to release starch and soak up the cream, resulting in a perfectly smooth, velvety sauce.
Season Thoughtfully: Salt enhances, but too much can overpower. Since the cheeses already add saltiness, taste the sauce before pouring it over the potatoes to maintain balance.
Do Not Over-Stir During Cooking: Once layered, let the potatoes cook undisturbed. Stirring can cause them to break apart and turn the sauce grainy instead of creamy.
Rest Before Serving: Allowing the dish to sit for 10 minutes after cooking gives the sauce time to thicken naturally — turning the texture from runny to luscious and cohesive.
Make It Ahead: You can prepare everything in advance, cover, and refrigerate overnight. Simply start the slow cooker the next day for a no-stress, perfectly timed side dish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat or in the microwave with a splash of milk to restore its creamy texture.
How to Enjoy This Slow Cooker Scalloped Potatoes After Cooking
Let It Rest Before Serving: Once the slow cooker turns off, allow the scalloped potatoes to rest for about 10–15 minutes. This gentle pause lets the sauce thicken naturally and the flavors settle into one creamy, unified harmony — every layer melding perfectly together.
Serve with Intention: Use a large spoon or spatula to lift each serving carefully, keeping those golden, cheesy layers intact. The beauty of scalloped potatoes lies in their soft structure — rustic, tender, and elegant all at once.
Pair Thoughtfully: This dish pairs beautifully with roasted chicken, baked ham, steak, or even grilled vegetables. The richness of the potatoes complements both simple and celebratory meals, making it a versatile centerpiece or side.
Add a Touch of Freshness: Garnish with finely chopped parsley, chives, or even a light sprinkle of lemon zest to brighten the creamy depth. That small accent transforms comfort into refinement.
Savor the Texture: Take your time with the first bite — the contrast of silky potatoes, melted cheese, and the faint smokiness of paprika is pure warmth. The flavor deepens as it cools slightly, revealing a buttery richness that feels both indulgent and familiar.
Create Moments Around It: Serve it family-style at the table, where everyone can help themselves. Scalloped potatoes aren’t just food — they’re a gesture of comfort, a shared experience that invites conversation, laughter, and togetherness.
Enjoy the Next Day: Like many comforting dishes, the flavor matures overnight. Reheat gently with a splash of milk, and it becomes even creamier — the kind of leftover that tastes like it was made just for you.
Nutrition Information
For your Slow Cooker Scalloped Potatoes:
(Per serving — approximately 1 cup)
Calories: 295 kcal | Total Fat: 18.7 g | Saturated Fat: 11.2 g | Monounsaturated Fat: 5.1 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 55 mg | Sodium: 620–780 mg (depending on cheese and added salt) | Total Carbohydrates: 24.8 g | Dietary Fiber: 2.2 g | Sugars: 3.4 g | Protein: 9.6 g
Frequently Asked Questions
Can I use a different type of potato for this recipe?
Yes, you can. Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, while Russet potatoes create a softer, melt-in-your-mouth result. Avoid waxy varieties like red potatoes — they hold their shape too firmly and won’t absorb the sauce as well.
Can I make this recipe ahead of time?
Absolutely. You can assemble everything the night before, cover the slow cooker insert, and refrigerate it. The next day, simply place it in the cooker and start the cooking process. This makes it perfect for holidays or busy weekends.
How can I prevent the sauce from curdling or separating?
Keep the heat gentle and avoid stirring during cooking. High heat or constant movement can cause the cream to break. Using heavy cream instead of light cream also helps maintain a stable, velvety sauce.
Can I add other ingredients like ham, bacon, or onions?
Yes — this recipe is wonderfully versatile. Stir in diced ham or crisp bacon for extra heartiness, or sautéed onions for sweetness and depth. Just be careful not to overload the slow cooker, as it may affect cooking time.
What should I do if my potatoes are still firm after the cooking time?
If the potatoes aren’t fully tender, extend the cooking time by 30–45 minutes on LOW. Every slow cooker heats differently. Make sure the potatoes are sliced thin and evenly, as thicker slices take longer to soften.
Why is it important to slice the potatoes thinly and evenly?
Even slices ensure that all layers cook at the same rate and absorb the creamy sauce evenly. Thick or uneven slices may stay firm in the center while others turn too soft. Using a mandoline slicer or a very sharp knife helps achieve uniform, delicate slices that melt beautifully after hours of slow cooking.
Should I cook on LOW or HIGH for the best texture?
Cooking on LOW for 6–8 hours delivers the creamiest, most tender result. The slow heat allows the potatoes to release starch gradually, thickening the sauce naturally. HIGH works if you’re short on time, but the texture may be slightly less silky and cohesive.
How do I prevent the sauce from becoming watery?
Excess moisture often comes from the potatoes or cheese. To prevent this, pat the potatoes dry after slicing, whisk the sauce thoroughly before layering, and avoid lifting the lid during cooking — every time you open it, steam escapes and disrupts the balance of liquid and heat.
Why do we add the cheese in layers instead of all at once?
Layering the cheese ensures even distribution and flavor in every bite. When added all at once, cheese tends to sink to the bottom and burn or clump. By alternating layers of cheese, potatoes, and sauce, you create rich, creamy consistency throughout the dish.
What’s the best way to know when the potatoes are done?
The potatoes should be fork-tender — soft enough to pierce effortlessly, yet still hold their shape when scooped. The sauce should appear thick and gently bubbling around the edges. If the sauce looks thin, let it rest for 10–15 minutes after turning off the slow cooker; it will naturally thicken as it cools slightly.