Creamy, cheesy, and effortlessly delicious, Slow Cooker Scalloped Potatoes are the ultimate comfort food side dish perfect for any occasion. Just layer, cook, and serve.
Say goodbye to boxed mixes and hello to real flavor. These scalloped potatoes are rich, indulgent, and easy enough to prep in minutes—your slow cooker does the rest.
What You’ll Need for Slow Cooker Scalloped Potatoes
- Russet potatoes – The starchy structure of these potatoes creates a tender, melt-in-your-mouth texture that absorbs the creamy sauce beautifully.
- Heavy whipping cream – Adds rich, silky indulgence, making every bite irresistibly smooth and satisfying.
- Chicken broth – A subtle flavor booster that balances the richness of the cream and helps thin the sauce slightly.
- Shredded cheddar cheese – Brings bold, tangy flavor and melty goodness to every layer.
- Shredded parmesan cheese – Adds a salty, nutty depth that perfectly complements the cream and cheddar.
- Minced garlic – A fragrant aromatic that infuses the dish with cozy, savory notes.
- Salt and pepper – Simple seasonings that enhance all the other flavors without overpowering.
How to Make Slow Cooker Scalloped Potatoes
Start by combining the cream, chicken broth, garlic, salt, and pepper in a bowl. Then spray your slow cooker with nonstick spray and start layering: potatoes, cream mixture, and cheeses.
Repeat the layers until everything is used up, then cover and cook on high for 3 to 4 hours. When the potatoes are fork-tender and bubbling, they’re ready to serve. Optional: sprinkle with parsley for a pop of freshness.
Tips for Cheesy Success Every Time
For the creamiest results, use freshly shredded cheese—bagged varieties often contain anti-caking agents that can affect meltability.
Want a little kick? Add a pinch of cayenne or sliced jalapeños between layers. For a more herby flavor, thyme or rosemary work wonderfully.
If you’re preparing this for a holiday or gathering, you can slice the potatoes a day ahead and store them submerged in water in the fridge to prevent browning. Just pat dry before layering.
For a heartier version, toss in some cooked, crumbled bacon or sliced ham between layers to make it a main dish.
Storing and Reheating Leftovers Like a Pro
To store leftovers, let the potatoes cool to room temperature before transferring them to an airtight container. Refrigerate for up to 4 days.
To reheat, warm portions in the microwave with a splash of cream or broth to revive the creamy texture. For larger portions, reheat in the oven at 350°F covered with foil until hot. These potatoes also freeze well—cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Slow Cooker Scalloped Potatoes
Ingredients
- 1 tsp salt
- 2½ cups shredded cheddar cheese
- ¼ cup chicken broth
- 1 cup heavy whipping cream
- 1 tsp pepper
- 2 tsp minced garlic
- ½ cup shredded parmesan cheese
- 3 lb russet potatoes peeled and sliced to ¼-inch thickness
Instructions
- In a small bowl, combine the heavy cream, chicken broth, minced garlic, salt, and pepper until well mixed.
- Lightly coat the interior of the slow cooker with non-stick cooking spray.
- Arrange one-third of the sliced potatoes across the bottom of the cooker.
- Pour one-third of the prepared cream mixture evenly over the potatoes. Sprinkle with one-third of both shredded cheddar and parmesan cheeses.
- Repeat the layering process twice more with the remaining potatoes, cream mixture, and cheeses.
- Secure the lid and cook on high for 3 to 4 hours, or until the potatoes are fork-tender.
- Optionally, garnish with freshly chopped parsley just before serving.
- Serve hot.
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