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slow cooker cheesy scalloped potatoes
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5 from 2 votes

Slow Cooker Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are the BEST side dish to serve alongside any meal. These slow cooker cheesy potatoes are tender, creamy and easy to make with just a handful of ingredients. Let your crock pot do the work for you!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Side Dish
Cuisine: American
Servings: 12

Ingredients

  • 3 pounds Russet potatoes peeled and sliced 1/8' - 1/4' thick
  • 2 cups heavy cream
  • 1/2 cup chicken stock
  • 1/2 large onion, sliced or diced
  • 5 cloves fresh garlic, minced
  • 1/2 teaspoon fresh or dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cups Sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions

  • To make these slow cooker cheesy potatoes, start by adding the heavy cream, chicken stock, minced garlic and onion to a medium sized pot and heat on medium-high for 2-3 minutes. Stir in thyme, onion and garlic powder and salt and pepper. Cook for another 1-2 minutes.
  • Lightly butter the bottom and sides of your 4 qt. slow cooker vessel. Wash and peel the potatoes and slice them into 1/4-inch rounds. Add a layer of potatoes in a tight, overlapping pattern. Pour approximately 1/3 of your cream sauce (be sure to spoon out some onions!) over the potatoes and then sprinkle potatoes with 1/3 of your sharp cheese and 1/3 of your Parmesan. Repeat with remaining sliced potatoes, cream sauce and cheese to create two more layers. Reserve a bit of your cheddar cheese.
  • Cover and cook on high for 4-5 hours or until your scalloped potatoes are tender. Remove crock pot lid, sprinkle on reserved cheddar cheese and return lid. Remove lid after 5 minutes and then let potatoes sit for 10 minutes before serving. Garnish with a bit more thyme.

Notes

  • I don't suggest cooking these crock pot cheesy potatoes on Low for an extended amount of time. The potatoes don't stand up and get soggy.
  • I like using a mix of Parmesan and sharp cheddar cheese for this recipe. If you like a milder cheese, Gruyere is a perfect choice.
  • Every slow cooker is different. Be sure to keep an eye on your potatoes around hour 4 to make sure your potatoes aren't getting over done.
  • Be sure to scoop out a bit of the onion/garlic in your cream sauce to cover the layers of potatoes. If you don't you will have it all loaded up on your last layer.
  • Don't forget to butter the sides of your slow cooker before adding in your ingredients! .. not that I've forgotten to do that ... multiple times .....
  • Not able to grab any fresh thyme? No worries, dried thyme is perfectly fine to use in this recipe.
  • I recommend using a mandoline for perfectly sliced potatoes every time :) Same sized potato slices ensure even cooking throughout your dish.
  • Avoid pre-shredded cheeses. They are produced with a powdered coating that prevents caking and usually doesn't melt properly and will make your potatoes super greasy.