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A close-up of creamy slow cooker scalloped potatoes, baked until golden brown with cheese and a fresh thyme garnish.

Creamy Crockpot Scalloped Potatoes

Indulge in a rich, creamy, and effortlessly delicious side dish with these Crockpot Scalloped Potatoes. Thinly sliced potatoes are layered with a luscious homemade cheese sauce and slow-cooked to tender perfection.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 3 lbs Russet or Yukon Gold Potatoes peeled and sliced 1/8-inch thick
For the Creamy Cheese Sauce
  • 4 tbsp Unsalted Butter melted
  • 4 tbsp All-purpose Flour
  • 2 cups Milk whole or 2%
  • 1 cup Chicken or Vegetable Broth
  • 1/2 cup Heavy Cream
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper freshly ground
  • 1/4 tsp Ground Nutmeg
  • 2 cups Shredded Cheese Sharp Cheddar, Gruyere, or a blend, divided
For Garnish (Optional)
  • 2 tbsp Fresh Parsley chopped

Equipment

  • 6-quart or larger Slow Cooker
  • Large Mixing Bowl
  • Whisk
  • Sharp knife or Mandoline slicer
  • Large Saucepan

Method
 

Prepare the Potatoes
  1. Peel the potatoes and slice them evenly into 1/8-inch thick rounds. A mandoline slicer works best for consistent thickness, which ensures even cooking. Set aside.
Make the Creamy Cheese Sauce
  1. In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken your sauce.
  2. Gradually whisk in the milk, chicken or vegetable broth, and heavy cream. Continue to whisk until the sauce begins to thicken and simmer, about 5-7 minutes. Ensure there are no lumps.
  3. Remove the saucepan from the heat. Stir in the garlic powder, onion powder, salt, black pepper, and ground nutmeg. Add 1 1/2 cups of the shredded cheese and stir until completely melted and smooth.
Assemble and Cook
  1. Lightly grease the inside of your 6-quart (or larger) slow cooker with butter or cooking spray.
  2. Arrange about one-third of the sliced potatoes evenly on the bottom of the slow cooker. Pour about one-third of the cheese sauce over the potatoes, spreading it to cover. Repeat this layering process two more times, ending with a layer of sauce.
  3. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top layer of sauce.
  4. Cover the slow cooker and cook on HIGH for 3.5-4 hours, or on LOW for 6-8 hours, or until the potatoes are fork-tender and the sauce is bubbly. Cooking times can vary based on your slow cooker model and potato thickness.
Serve
  1. Once cooked, turn off the slow cooker and let the potatoes rest for 10-15 minutes before serving. This allows the sauce to set slightly. Garnish with fresh chopped parsley, if desired.

Notes

For a browned top, you can carefully transfer the cooked potatoes to an oven-safe dish and broil for 3-5 minutes, watching closely to prevent burning. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.