Crockpot Scalloped Potatoes are an easy and comforting side dish! Yellow potatoes are sliced and cooked to the most decadent tender consistency with ingredients like heavy cream, butter, garlic, and cheese!
Crockpot Scalloped Potatoes
It’s the season of side dishes! Fall and winter are my favorite time to break out the slow cooker for things like Slow Cooker Green Bean Casserole and Cornbread Stuffing! Whether you’re hosting a holiday dinner with out of town family members or just need something warm and comforting to place on your plate, this easy recipe for Scalloped Potatoes is perfect for you! As it goes with any good slow cooker recipe, the Crockpot essentially does all of the work for you here and always yields the most cheesy, creamy, and decadent Scalloped Potatoes. Pass them my way, please… I’ll be having seconds!
What should I serve with Crockpot Scalloped Potatoes?
Eat them directly out of the Crockpot with a big spoon. Kidding… kind of! Scalloped Potatoes will plate perfectly alongside pretty much any entree that you can think of. Whether it’s a holiday Roast Turkey or a plate full of Baked Chicken Thighs, you can count on Scalloped Potatoes to round everything out quite nicely.
How to Make Scalloped Potatoes in the Crockpot
Whisk the creamy mixture. Whisk the heavy cream, butter, garlic, thyme, salt and pepper together in a medium bowl until combined.
Layer the dish. Layer ⅓ of the potatoes into the bottom of your slow cooker then pour ⅓ of the cream mix on top then sprinkle ⅓ of the cheese over top.
Repeat the layering process. Repeat the layers two more times then cover with the lid and cook on high for 3-4 hours or on low for 5-6 hours or until the potatoes are fork tender.
Enjoy! Serve with freshly chopped chives if desired.
Recipe Notes and Tips:
Cheeses - Make sure to freshly grate both the cheddar and parmesan cheeses! Pre-shredded cheeses have anti-caking powder on them that prevents the cheese from melting the way we want it to in this recipe.
Potatoes - Yellow potatoes are my preference for this recipe. But, you can definitely use Russet potatoes if that's what you have on hand, they work fine too!
Butter - The butter needs to be melted, but also at room temperature! Allow it to cool down before using it. This way it won't curdle the cream. The cream should be at room temperature for the same reason.
Keep any leftover Scalloped Potatoes you may have in an airtight container in the fridge for up to 4 days. You can reheat them in the microwave, or for even better results, right back in the slow cooker.
This recipe serves 6, however you can do 1 ½ recipe or double it in a large crockpot to feed more people.
Crockpot Scalloped Potatoes
- 1 Cup Heavy Cream at room temperature
- 1 Stick Salted Butter melted and cooled to room temperature
- 3 Cloves Garlic finely minced
- 1 teaspoon of dried thyme
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- 3 Pounds Yellow Potatoes about 9 potatoes, peeled and sliced into ¼ inch thick slices
- 2 Cups Freshly Shredded Cheddar Cheese
- 1 Cup Freshly Grated Parmesan Cheese
- Whisk the heavy cream, butter, garlic, thyme, salt and pepper together in a medium bowl until combined.
- Layer ⅓ of the potatoes into the bottom of your slow cooker then pour ⅓ of the cream mix on top then sprinkle ⅓ of the cheese over top.
- Repeat the layers two more times then cover with the lid and cook on high for 3-4 hours or on low for 5-6 hours or until the potatoes are fork tender.
- Serve with freshly chopped chives if desired.