My crockpot scalloped potatoes are perfectly tender, creamy, cheesy, and comforting! I make this easy recipe in the slow cooker with just five simple ingredients.
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My Easy Recipe for Slow Cooker Scalloped Potatoes
I created my Crockpot scalloped potatoes because I love the taste of scalloped potatoes, but wanted them to take much less effort. That’s why my recipe has just 5 ingredients!
My son Connor loves how creamy and cheesy they are. And, I love that I can just chop some potatoes up, toss everything in, and I magically have scalloped potatoes in the slow cooker when we’re ready to eat.
Scalloped potatoes can be made so many different ways, from the oven to the Instant Pot, but the crockpot method is my personal favorite because of how easy the whole process is.
Looking for more potato recipes? Try my smothered potatoes, twice baked potatoes, Instant Pot scalloped potatoes, or air fryer sliced potatoes!
Scalloped Potatoes in the Crock Pot Ingredients
- Potatoes – Yukon Gold potatoes are my favorite for this recipe. They have a delightful, creamy texture, and their shape holds up well even after being cooked for a long time in the slow cooker.
- Heavy cream – Creates the velvety cream sauce for scalloped potatoes. The fat content adds richness and keeps things smooth and creamy without separating.
- Cream of chicken soup – Blends with the heavy cream to form a rich and luxurious sauce. It also adds loads of flavor and makes everything super tender.
- French onion dip – I use one 16-ounce container of dip to add savory depth to the dish. It features tangy notes, complemented by the natural sweetness of caramelized onions.
- Cheddar cheese – Melts beautifully with the creamy potatoes. I stir some of the cheese into the potato mixture to start, then use what’s left as a topping!
How to Make Crockpot Scalloped Potatoes
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Using a knife or mandolin slicer, carefully cut the potatoes into thin, even slices that are about ⅛-inch thick.
STEP TWO Combine the French onion dip, cream of chicken soup, heavy cream, and 2 cups of shredded cheddar cheese in a large bowl. Stir until all of the ingredients are well combined.
STEP THREE: Add half of the sliced potatoes to the crockpot, then pour half of the creamy mixture over the top. Repeat this step one more time, building layers of potatoes and cream. Finally, sprinkle ½ cup of the remaining cheese evenly over everything.
STEP FOUR: Cover and cook the potatoes on low for 5 to 6 hours, or on high for 3 to 4 hours.
STEP FIVE: Turn off the crockpot and let the potatoes rest uncovered for 10 minutes to help the sauce thicken. Sprinkle the remaining ½ cup cheese on top, then serve warm and enjoy!
Tips for the Best Scalloped Potatoes in the Slow Cooker
- If using a mandolin slicer, prioritize safety! I always use the hand guard, keep my fingers tucked, work slowly, and then stop when the potato gets too small.
- Slice the potatoes as evenly as possible. This helps them cook at the same right so everything is perfectly tender.
- Allow dairy ingredients to come to room temperature before starting this recipe. It’s a must to prevent curdling and result in a smoother and creamier sauce.
- I prefer freshly grated cheese over pre-shredded cheese. It might take a few minutes longer to prepare, but it melts so well that I promise it’s worth the effort!
- Check that the potatoes are fork-tender. Since removing the lid may slow the cooking process, I try to avoid checking them too early, but checking on them toward the end of cooking is just fine.
Crock Pot Scalloped Potatoes Variations and Substitutions
- If Yukon Gold potatoes are unavailable, Russets will work just fine. Just Keep in mind that Russet potatoes are starchier, will absorb more of the sauce, and are less likely to hold their shape.
- For a lighter or thinner sauce, swap the heavy cream with half and half, or use a combination of cream and milk.
- To give this recipe a spicy twist, I like to sprinkle some cayenne pepper or smoked paprika into the potato mixture. The heat is subtle but delicious!
- Adding crispy bacon to this dish is a simple way to make it even more delicious. The salty crumbles add savory depth and texture.
- Fresh herbs like parsley or chives are my favorite garnishes to add before serving. It’s a simple way to add a beautiful splash of color as well as extra flavor!
What to Serve with Scalloped Potatoes
Scalloped potatoes taste incredible with a variety of meaty mains! I usually pair them with boneless turkey breast or air fried turkey tenderloin, but they’re just as tasty with beef or chicken. I also love pairing these creamy potatoes with holiday favorites like my spiral ham or ham shank!
Crockpot Scalloped Potatoes FAQs
How should I store leftovers?
Leftover scalloped potatoes will keep in the refrigerator for up to 4 days when stored in an airtight container. For longer storage, I’ll freeze them for up to 3 months!
How do I reheat leftover slow cooker scalloped potatoes?
The best way to reheat scalloped potatoes is in the oven at 325 degrees F. Covered with foil, it will take about 15 to 25 minutes to heat them all the way through. If frozen, it’s best to thaw them in the refrigerator overnight before reheating.
More Easy Slow Cooker Recipes
- Velveeta mac and cheese
- Crockpot sweet potato casserole
- Slow cooker pepper steak
- Slow cooker chicken thighs
- Crockpot spiral ham
Easy Crockpot Scalloped Potatoes
Equipment
Ingredients
- 3 pounds Yukon Gold potatoes
- ½ cup heavy cream
- 10.5 ounces cream of chicken soup
- 16 ounces French onion dip
- 3 cups cheddar cheese freshly grated (divided)
Instructions
- Slice the potatoes into thin, even slices (about ⅛ inch thick).
- In a large bowl, combine the French onion dip, cream of chicken soup, heavy cream, and 2 cups of shredded cheddar cheese. Stir everything together until the mixture is well combined.
- Add half of the sliced potatoes to the slow cooker. Pour half of the creamy mixture over them. Add the remaining potatoes and pour the rest of the mixture on top. Sprinkle ½ cup of the remaining cheese over the top.
- Cover and cook them on LOW for 5–6 hours (recommended), or HIGH for 3–4 hours if you happen to be short on time. Potatoes are ready when a fork slides in easily with no resistance.
- Turn off the crockpot and let the potatoes rest uncovered for 10 minutes. This helps the sauce thicken. Sprinkle the remaining ½ cup cheese on top, serve them warm, and enjoy.
Notes
- If using a mandolin slicer, use the hand guard, keep your fingers tucked, work slowly, and then stop when the potato gets too small.
- Slice the potatoes as evenly as possible.
- Allow dairy ingredients to come to room temperature before starting the recipe.
- Use freshly grated cheese for the best consistency. Pre-grated cheese can something goop up and not melt smoothly.
- Since removing the lid may slow the cooking process, try to avoid checking them too early, but checking on them toward the end of cooking is just fine.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the oven at 325 degrees F covered in foil for 15 to 25 minutes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
