Slow cooker scalloped potatoes are the kind of comfort food I never get tired of making. The tender slices of Yukon Gold or Red potatoes soak up a creamy, cheesy sauce that develops beautifully as it slowly cooks. What I love most about this dish is that it delivers all the richness of traditional scalloped potatoes with minimal effort. It’s perfect for family dinners, holidays, or potlucks when I want something hearty, homemade, and guaranteed to please everyone at the table.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple yet feels indulgent. The slow cooker does most of the work for me — no need to fuss with the oven or constant stirring. The sauce becomes thick and velvety while the potatoes turn perfectly tender. It’s also easy to customize with different cheeses or herbs depending on my mood. Plus, it keeps warm beautifully, making it ideal for serving a crowd.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 pounds Yukon Gold or Red potatoes, thinly sliced
1½ cups shredded sharp cheddar cheese
1 (10.5-ounce) can condensed cream of chicken soup
1 cup heavy cream
1 teaspoon garlic powder
½ teaspoon dried thyme leaves
¼ teaspoon salt
½ teaspoon black pepper
1 tablespoon butter
½ large onion, thinly sliced
Directions
I start by melting the butter in a small skillet over medium heat. Once melted, I add the sliced onion and sauté it for 4 to 5 minutes until it softens slightly and becomes fragrant.
In a mixing bowl, I combine the shredded cheddar cheese, condensed cream of chicken soup, heavy cream, garlic powder, dried thyme, salt, and black pepper. I stir the mixture until smooth and well blended.
I lightly grease the slow cooker with non-stick spray to keep the potatoes from sticking. Then, I spread half of the sliced potatoes evenly across the bottom.
I season the layer of potatoes lightly with a pinch of salt, then spread all the sautéed onions over them. I pour half of the cheese mixture evenly over the onions.
I add the remaining sliced potatoes on top and pour over the rest of the cheese sauce, spreading it so that all the potatoes are coated.
Finally, I drizzle the remaining ½ cup of heavy cream evenly over the top of the dish.
I cover the slow cooker with the lid and cook on high for 3 to 4 hours or on low for 5 to 6 hours until the potatoes are tender and the sauce is bubbling.
When cooking is done, I remove the lid and let the potatoes rest for about 15 minutes so the sauce can thicken before serving.
I serve them warm, and if I want an elegant touch, I garnish with a sprinkle of fresh parsley.
Servings And Timing
This recipe makes about 8 servings. It takes around 15 minutes to prepare and 5 hours to cook. I love serving it alongside roasted chicken, steak, or a vegetable main dish — it’s rich enough to elevate any meal.
Variations
I enjoy changing up the flavor by swapping the cheddar with Gruyère or Monterey Jack for a milder, creamier result. Sometimes I add a pinch of paprika or nutmeg for a bit of warmth. I’ve also tried adding finely chopped fresh herbs like rosemary or parsley into the sauce for an extra layer of aroma. For a lighter version, I substitute part of the heavy cream with milk or use reduced-fat cheese while still keeping that smooth, creamy texture.
Storage/Reheating
I keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the potatoes in an oven-safe dish, cover with foil, and warm them in the oven at 350°F (175°C) for about 20 minutes. For smaller portions, I use the microwave, heating for 1 to 2 minutes and stirring halfway through. If I plan ahead, I also freeze portions for up to 2 months and thaw them overnight in the refrigerator before reheating.
FAQs
How can I prevent my scalloped potatoes from becoming watery?
I make sure to slice the potatoes evenly and sprinkle each layer lightly with salt to draw out extra moisture. I also avoid overfilling the slow cooker, since that traps too much steam. Letting the dish rest uncovered for a few minutes after cooking helps the sauce naturally thicken.
Can I use a different type of cheese instead of cheddar?
Yes, I can easily swap the cheddar for other cheeses like Gruyère, Fontina, or Monterey Jack. They all melt beautifully and create a slightly different flavor. I sometimes even mix two types of cheese for added depth.
What should I do if my potatoes are undercooked?
If the potatoes are still firm after the suggested cooking time, I continue cooking in 30-minute increments until they’re soft and easily pierced with a fork. Covering the top loosely with foil helps keep the cheese from browning too much.
How can I make the flavor richer?
I like to add a touch of nutmeg, paprika, or garlic for more depth. Fresh herbs such as thyme, parsley, or rosemary also bring brightness to the dish without overpowering the creamy base.
Can I make this dish vegetarian?
Yes, I replace the condensed cream of chicken soup with condensed cream of mushroom soup or a homemade creamy base made from butter, flour, and milk. It keeps the same texture and flavor but makes the dish completely vegetarian.
Conclusion
This slow cooker scalloped potatoes recipe is my go-to for when I want a comforting, creamy, and crowd-pleasing side dish without much effort. The potatoes cook up soft and flavorful, surrounded by a silky, cheesy sauce that feels indulgent and homemade. I love how reliable this dish is — it always turns out rich and delicious every time. Whether it’s a weeknight meal or a holiday spread, these scalloped potatoes never disappoint.
Slow Cooker Scalloped Potatoes are layers of thinly‑sliced Yukon Gold or red potatoes baked in a rich, creamy cheddar‑cheese sauce—comfort food made easy in your crock‑pot with minimal effort and maximum indulgence.
Ingredients
3 pounds Yukon Gold or red potatoes, thinly sliced
1½ cups shredded sharp cheddar cheese
1 (10.5‑ounce) can condensed cream of chicken soup
1 cup heavy cream
1 teaspoon garlic powder
½ teaspoon dried thyme leaves
¼ teaspoon salt
½ teaspoon black pepper
1 tablespoon butter
½ large onion, thinly sliced
Instructions
Preheat oven or slow cooker? Actually, grease the slow cooker: melt the butter in a small skillet over medium heat, then add the sliced onion and sauté about 4–5 minutes until soft and fragrant.
In a mixing bowl, combine the shredded cheddar, condensed cream of chicken soup, heavy cream, garlic powder, dried thyme, salt and pepper. Stir until smooth.
Lightly grease the slow cooker insert (spray with non‑stick or butter lightly). Spread half of the sliced potatoes evenly across the bottom of the slow cooker.
Lightly season the potato layer with a pinch of salt, then spread the sautéed onion over the potatoes. Pour half of the cheese/soup/cream mixture evenly on top of that.
Add the remaining sliced potatoes on top, then pour the rest of the cheese sauce over them, spreading so all potatoes are coated.
Cover the slow cooker with the lid and cook on **High** for 3–4 hours **or** on **Low** for 5–6 hours, until the potatoes are tender and the sauce is bubbling. :contentReference[oaicite:0]{index=0}
When done, remove the lid and let the dish rest about 15 minutes so the sauce can thicken before serving.
Serve warm, optionally garnish with chopped parsley.
Notes
Be sure to slice potatoes evenly so they cook through at the same time. :contentReference[oaicite:1]{index=1}
If the slow cooker insert is deep, consider layering rather than mixing so sauce distributes evenly. :contentReference[oaicite:2]{index=2}
Letting the dish rest uncovered at the end helps the sauce set up and avoids being too runny. :contentReference[oaicite:3]{index=3}
Can substitute cream of chicken soup with cream of mushroom for a vegetarian‑friendly version.
You can swap Yukon Gold/red potatoes for Russet but peel them as their skin is tougher. Some sources recommend russets with peeling. :contentReference[oaicite:4]{index=4}
Prep Time:15 minutes
Cook Time:3–6 hours (depending on slow cooker setting)
