Slow Cooker Scalloped Potatoes 🥔🧀

Introduction

If you grew up with Grandma’s scalloped potatoes baking slowly in the oven, you’ll love this easier, hands-off version.
These Slow Cooker Scalloped Potatoes are everything you want in comfort food — tender layers of potatoes bathed in a creamy, cheesy sauce that melts right into every bite.

It’s the kind of side dish that steals the spotlight, whether it’s Sunday dinner, Easter lunch, or a cozy weeknight meal.
All the love of homemade scalloped potatoes — no oven needed, no fuss, and no burnt edges. Just slow-cooked perfection that practically stirs itself. 💛

Ingredient Overview

2 lbs potatoes (Yukon Gold or Russet), thinly sliced – Creamy, tender, and perfect for layering.
1 small onion, thinly sliced – Adds a soft sweetness that melts right into the sauce.
2 cups shredded cheddar cheese – The star of the creamy sauce. Use sharp cheddar for the best flavor.
1 cup milk – Helps the sauce stay silky as it cooks.
1 cup heavy cream – Adds richness and depth.
3 tbsp butter, melted – Brings a buttery smoothness to every layer.
2 tbsp flour – Helps thicken the creamy sauce.
½ tsp garlic powder – Adds a subtle savory note.
½ tsp paprika (optional) – For a golden color and a hint of smokiness.
Salt & pepper to taste – Balances all that cheesy goodness.
(Optional toppings: chopped parsley, crumbled bacon, or extra cheese for the final layer.)

Step-by-Step Cooking Instructions

Step 1: Prepare the Sauce
In a saucepan (or microwave-safe bowl), melt butter, then whisk in flour to form a smooth roux. Gradually whisk in milk, cream, garlic powder, paprika, salt, and pepper. Stir over low heat (or microwave in short bursts) until slightly thickened.

Step 2: Layer the Potatoes
Grease the slow cooker with butter or nonstick spray. Layer half the potato slices and onions at the bottom. Pour half the sauce on top, then sprinkle with cheese. Repeat with remaining potatoes, sauce, and cheese.

Step 3: Cook Slowly & Gently
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until potatoes are fork-tender and the sauce is bubbling.

Step 4: Rest & Serve
Turn off the heat and let the dish rest for 10–15 minutes before serving — it thickens as it cools. Garnish with parsley, extra cheese, or crispy bacon.

20 Frequently Asked Questions

1. Can I use pre-shredded cheese?
Yes, but freshly shredded melts smoother and creamier.

2. Can I use red potatoes?
Yes! They hold shape well and stay tender.

3. Can I make this without heavy cream?
Yes, use all milk, but it’ll be slightly lighter.

4. Can I add ham or bacon?
Absolutely — stir in diced ham or cooked bacon between layers.

5. Can I make it ahead?
Yes, prep the layers, cover, and refrigerate overnight.

6. Can I freeze it?
Cooked scalloped potatoes freeze fine for up to 2 months.

7. Can I use plant-based milk?
Yes, but choose unsweetened varieties.

8. Can I make it gluten-free?
Use cornstarch instead of flour.

9. Can I use half-and-half?
Yes, it works beautifully in place of milk and cream.

10. Can I double the recipe?
Yes, but add 1 hour to cooking time.

11. Can I add cheese on top at the end?
Yes — lift the lid, sprinkle extra cheese, cover 5–10 minutes to melt.

12. Can I make it without onions?
Sure, but they add nice flavor depth.

13. Can I use evaporated milk?
Yes, it works great for richness.

14. Can I cook it on high the whole time?
Yes, but check at 2½ hours to avoid overcooking.

15. Can I bake it instead?
Yes — bake covered at 375°F for 50–60 minutes.

16. Can I add herbs?
Yes, thyme, rosemary, or parsley work beautifully.

17. Can I use different cheeses?
Gruyère, Colby Jack, or Swiss all melt well.

18. Can I make it in an Instant Pot?
Yes, cook for 3 minutes on high pressure, quick release, then broil for browning.

19. Why are my potatoes watery?
Add a bit more flour next time or cook uncovered for last 30 minutes.

20. How do I keep them from sticking?
Grease the crockpot generously before layering.

20 Helpful Tips

1. Slice potatoes evenly — thin slices cook best.
2. Use a mandoline slicer for consistency.
3. Don’t skip the flour — it helps thicken the sauce.
4. Layer cheese between potatoes for best melt.
5. Add onions sparingly for mild flavor.
6. Mix cheddar and mozzarella for creamy pull.
7. Use paprika for color and warmth.
8. Grease crockpot well to prevent sticking.
9. Let rest before serving — it sets beautifully.
10. Add diced ham for a meal-in-one.
11. Sprinkle extra cheese halfway through for gooey layers.
12. Don’t lift the lid too often — it releases heat.
13. Stir gently once halfway for even coating.
14. Add garlic powder or onion powder for boost.
15. Use whole milk for richer flavor.
16. Sprinkle parsley or chives before serving.
17. For crispy topping, broil finished dish 5 minutes.
18. Add cream cheese cubes for ultra-creaminess.
19. Double ingredients for holidays — this goes fast!
20. Serve with baked ham, roast chicken, or turkey.

10 Storage & Reheating Tips

Cool completely before storing.
Refrigerate in airtight container up to 4 days.
Freeze portions up to 2 months.
Thaw overnight before reheating.
Reheat in oven at 350°F for 15–20 minutes.
Add splash of milk or cream to restore creaminess.
Microwave single portions in 30-second bursts.
Avoid overheating — sauce may separate.
Sprinkle fresh cheese before reheating.
Do not refreeze once thawed.

20 Recipe Secrets

Use Yukon Gold potatoes for creamy texture.
Shred your own cheese — no clumping.
Add cream cheese for extra silkiness.
Layer butter dots between slices.
Use smoked paprika for depth.
Add a spoonful of Dijon mustard for tang.
A dash of nutmeg enhances the creaminess.
Add a touch of garlic for warmth.
For sweetness, caramelize onions first.
For extra golden color, broil after slow cooking.
Add Gruyère for French-style richness.
Mix in crispy bacon between layers.
Add a splash of chicken broth if too thick.
Top with toasted breadcrumbs for crunch.
Let it rest uncovered for a few minutes before serving.
Add chives for color contrast.
Keep sauce slightly thick — it thins as it cooks.
Always salt each layer lightly.
Use both cream and milk for balance.
A touch of parmesan on top adds gourmet flair.

Final Thoughts

This Slow Cooker Scalloped Potatoes recipe is pure, cozy comfort — a creamy, cheesy side dish that practically cooks itself while you go about your day.

It’s perfect for holidays, Sunday dinners, or any night you want something warm and homemade without hovering over the oven.
Each layer melts together into buttery perfection — the kind of dish that disappears before seconds are even offered. 🥰

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