If you love scalloped potatoes but want an easier cooking method, making them in the crockpot is perfect! This crockpot scalloped potatoes recipe will give you that irresistible creamy, cheesy flavor without slaving away in the kitchen.
Keep reading to learn how to make the ultimate slow cooker scalloped potatoes, along with tips and substitutions!
Benefits of Cooking Scalloped Potatoes in a Slow Cooker
Using your crockpot to make scalloped potatoes provides several advantages:
- Hands-off cooking – Just assemble ingredients in your slow cooker, set it, and let it do all the work over consistent low heat while you focus on other tasks.
- Perfect texture – The low heat and extended cook time helps potatoes soften perfectly without becoming mushy. They retain their shape surprisingly well.
- No burning risk – Unlike oven baking, using the crockpot eliminates the risk of accidentally burning this dairy-based dish.
- Easily customized – It’s simple to adapt by adding bacon, broccoli, ham or other mix-ins throughout the layers.
- Minimal cleanup – With no stove-top or oven involved, there are fewer pans and dishes to wash afterwards!
How to Make Easy Crockpot Scalloped Potatoes
The basic method for crockpot scalloped potatoes is straightforward: layer sliced potatoes, onion, cheese sauce made with a butter and flour roux, and repeat until your cooker is filled! Here’s a step-by-step guide:
Ingredients Needed:
- Potatoes (peeled if desired), thinly sliced
- Onion, thinly sliced
- Butter
- Flour
- Milk
- Shredded cheese (cheddar, gruyere etc)
- Salt, pepper
- Additional mix-ins like ham (optional)
Instructions for Crockpot Scalloped Potatoes:
- Grease inside of slow cooker with nonstick spray.
- Place 1/3 sliced potatoes on bottom of crock. Top with 1/3 onions, salt and pepper.
- In saucepan, make cheese sauce by melting butter then mixing in flour, followed by milk. Stir constantly until thickened. Stir in 1/3 of the shredded cheese.
- Pour 1/3 of cheese sauce over layers in slow cooker.
- Repeat layers, ending with sauce. Press ingredients gently into crockpot.
- Cover and cook 6-8 hours on low setting until potatoes are fork tender.
- Remove lid last 30 minutes so excess moisture can evaporate.
Pro Tips:
- For creamiest results, use a combo of milk and cream.
- Sub in garlic, leeks, broccoli or ham for extra flavor.
- For a browned, crispy top, finish off under the broiler after slow cooking.
With this easy method, you’ll have the creamiest, dreamiest scalloped potatoes minus all the fussy oven steps. Adjust cook times as needed based on quantity and preferred tenderness of potatoes.
Our favorite crockpot: Purchase on Amazon
What About Other Root Vegetables? While russet potatoes are standard, this versatile recipe works great with sweet potatoes, carrots and even cauliflower too! Slice the substitute veggie and use the same layering method. Sweet potato and cheese is an especially heavenly flavor combo.
Let your slow cooker work its magic to enjoy no-fuss, comforting scalloped potatoes or adapted versions all winter long. This hands-free recipe lets you focus on other dishes while it cooks low and slow for potato perfection. Dinnertime doesn’t get easier than this!
Print
Crockpot Scalloped Potatoes
These creamy, cheesy slow cooker scalloped potatoes are made by layering sliced russet potatoes, onions, a rich cheddar sauce, and seasoning for a hearty and comforting dish the whole family will love. Cooked low and slow all day in the crockpot, the potatoes become perfectly tender while the cheese and sauce meld into an irresistible, creamy casserole.
- Total Time: 6 hours 25 minutes to 8 hours 25 minutes
- Yield: 6–8 servings 1x
Ingredients
3 lbs potatoes, thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
2 cups shredded cheddar cheese
3 tbsp flour
3 tbsp butter
2 cups milk
1 tsp salt
1/4 tsp pepper
Instructions
Grease your crockpot with nonstick spray.
Place a layer of 1/3 of the potato slices in the bottom. Top with 1/3 of the onions, garlic, 1/3 of the cheese, and dash some salt and pepper.
In a medium bowl, melt the butter and mix in the flour until a paste forms. Slowly stir in the milk, mixing constantly to prevent clumps. Stir in salt and pepper.
Pour 1/3 of the milk mixture over the potatoes. Repeat layers 2 more times.
Cover and cook on LOW for 6-8 hours, until potatoes are fork tender.
Remove lid and cook 30 mins more to help condense and thicken the liquid.
Notes
Russet potatoes work best
Don’t stir to prevent breaking up the slices
Can customize by adding ham, broccoli, etc. between layers
Let sit 10 mins before serving
- Prep Time: 25 minutes
- Cook Time: 6-8 hours
- Category: Side Dish
