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A wooden spoon scooping a serving of scalloped potatoes out of the crockpot insert.

Easy Crockpot Scalloped Potatoes

Samantha Erb
My crockpot scalloped potatoes recipe is one of my favorite easy side dishes for any occasion, including everything from holidays to weeknight dinners. My family loves serving it with hearty meat dishes like ham or turkey. Best of all, this recipe only requires 20 minutes of active prep time before the crockpot takes over and handles the rest!
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Prep Time 20 minutes
Cook Time 6 hours
Cooling Time 10 minutes
Total Time 6 hours 30 minutes
Course Christmas Recipes, easter, Side Dishes
Cuisine American
Servings 8 servings
Calories 501 kcal

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

Calories: 501kcalCarbohydrates: 38gProtein: 17gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 62mgSodium: 874mgPotassium: 781mgFiber: 4gSugar: 6gVitamin A: 714IUVitamin C: 34mgCalcium: 411mgIron: 2mg

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.

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