Crockpot Scalloped Potatoes

Designed for a feast, these crockpot scalloped potatoes earn a place on your Thanksgiving or Christmas table by freeing up precious oven space. Like other slow-cooker side dishes, these potatoes take just a few minutes to assemble and then are hands-off as they bubble away on the countertop.

The best part is that this slow-cooker scalloped potatoes recipe doesn’t have to be served the minute it’s cooked through. The dish travels well in a secured slow cooker, or can be kept on warm until you’re ready to serve your holiday dinner. Either way, this crowd-pleasing, low-fuss side tastes like you worked on it all day.

Ingredients for Crockpot Scalloped Potatoes

• Butter: Butter kicks off the roux, lending richness and helping the flour bloom so the cheese sauce thickens smoothly.
• Onions: Finely chopped onions create a savory base for the sauce. Their natural sugars round out the sharpness of the cheddar in this crockpot scalloped potatoes recipe.
• All-purpose flour: Flour combines with butter to form a roux, which is the backbone of the creamy sauce. It emulsifies the dairy and broth, giving the sauce a velvety texture and preventing it from separating.
• Salt: Salt seasons the potatoes as they cook so the dish doesn’t taste flat.
• Garlic powder: Garlic powder brings concentrated garlicky depth without the risk of burning fresh garlic during the long cook time.
• White pepper: White pepper adds gentle heat and a subtle earthy bite that won’t distract from the sauce’s pale color.
• Heavy whipping cream: Heavy cream supplies body and silkiness, giving the sauce that lush, classic scalloped-potato feel. The higher fat content prevents curdling during the low, slow cook.
• Chicken broth: Broth loosens the cream so the sauce flows between potato slices and cooks them evenly.
• Cheddar cheese: Sharp yellow and white cheddar cheeses melt into the bechamel for bold, tangy flavor and gooey pull. For the best texture, shred your own block instead of buying bagged shredded cheese.
• Yukon Gold potatoes: Yukon Golds hold their shape while turning tender, releasing just enough starch to help the sauce cling. Their naturally buttery flavor anchors every layer and stands up beautifully to long cooking.

Directions

Step 1: Prep the slow cooker and sauce

Grease a 6- to 7-quart slow cooker with cooking spray.

In a large saucepan, melt the butter over medium heat. Add and cook the onions until they’re tender, four to five minutes. Stir in the flour, salt, garlic powder and pepper until they’re blended. Cook and stir for two to three minutes or until the roux is lightly browned.

Gradually whisk in the cream and broth. Bring the mixture to a boil, stirring constantly. Cook and stir it for one to two minutes or until it’s thickened.

Step 2: Add cheese and fill the slow cooker

Remove the pot from heat and add the cheeses. Stir the sauce until it’s well combined.

Layer a third of the potatoes and a third of the cheese mixture into the prepared slow cooker. Repeat the layers twice.

Step 3: Cook and serve

Cover the slow cooker. Cook until the potatoes are tender, four to five hours, stirring halfway.

Let the crockpot scalloped potatoes stand for 15 minutes before serving them. Stir to combine any separation.

Crockpot Scalloped Potatoes Variations

• Add bacon and scallions: Fold in chopped, cooked bacon and sliced scallions between potato layers, then finish the pot with an extra handful of sharp cheddar for a loaded baked potato vibe.
• Swap in Gruyere: Replace the cheddar with shredded Gruyere and tuck in fresh thyme leaves for a nutty slow-cooker scalloped potatoes twist.
• Stir in ham and peas: Layer diced cooked ham with the potatoes and scatter thawed peas over the top during the last 30 minutes for a hearty one-pot meal.
• Add garlic and herbs: Instead of garlic powder, mash a head of roasted garlic into the sauce and sprinkle chopped rosemary between the layers for fragrant, savory richness.

How to Store Crockpot Scalloped Potatoes

Let the slow-cooker scalloped potatoes cool, then transfer them to a shallow, airtight container. Press a piece of parchment or storage wrap directly onto the surface before sealing the lid, then refrigerate them.

How long do scalloped potatoes last?

In the refrigerator, slow-cooker scalloped potatoes keep well for three to four days.

How do you reheat slow-cooker scalloped potatoes?

For the best results, reheat crockpot scalloped potatoes in the oven. Transfer the potatoes to a baking dish, add a tablespoon or two of cream or broth, cover them with foil and bake them at 350°F until they’re hot and bubbly, about 20 to 25 minutes.

For a single serving, microwave the potatoes at 50% power in short bursts, stirring once or twice and adding a little liquid as needed. This keeps slow-cooker scalloped potatoes saucy and prevents the cheeses from separating.

Crockpot Scalloped Potatoes Tips

How else can you make scalloped potatoes?

You’ve got options beyond the slow cooker. Try a classic, oven-baked never-fail scalloped potatoes for a set-and-sliceable casserole with a deeply browned top, or go extra tangy with white cheddar scalloped potatoes, which leans on sharp, white cheddar for a bold, creamy bite.

If you want a veggie-forward twist, make broccoli scalloped potatoes by tucking tender florets between the layers for color and extra texture—perfect if you love slow-cooker scalloped potatoes but want more greens.

What can you serve with crockpot scalloped potatoes?

Serve crockpot scalloped potatoes with roast chicken, glazed ham or lemon garlic salmon. Each one will bring its own savory contrast and little brightness to balance the creamy slow-cooker scalloped potatoes.