Scalloped Potatoes are perfect for entertaining, but making them the traditional way can require a lot of hands-on time. These Crockpot Scalloped Potatoes deliver all the flavor in an easy dish that just screams “comfort food.” This recipe works just as well for a simple family dinner as it does for a special occasion.
Do you love scalloped potatoes but don't love having to babysit them on the stove or in the oven?
Then this Crockpot Scalloped Potatoes recipe is for you!
You can prep everything ahead of time and let the slow cooker do its thing while you go about your day.
This slow cooker scalloped potato recipe is perfect for a busy weeknight, lazy weekend dinner, or a holiday party.
I especially love this recipe for Easter, Thanksgiving, and Christmas. (Or any time there isn’t enough room in the oven for another casserole dish!)
Ingredients for Making Slow Cooker Scalloped Potatoes
- Butter: I like salted butter, but you can use unsalted butter and add in an extra pinch or two of salt.
- All-purpose flour: This will help thicken up the sauce. Gluten-free flour works just as well if you are gluten-free.
- Heavy cream: You could also use whole milk, but I find that the heavy cream provides a richer flavor and creamy consistency.
- Broth: I like to use broth because it has more flavor than just water. But you could certainly use water if that's what you have on hand.
- Gruyere cheese: This is my favorite cheese, but you could also use mild or sharp cheddar cheese, Swiss, or parmesan.
- Garlic powder, salt, and black pepper: These seasonings are essential for flavor. Be sure to taste the sauce and adjust the seasonings as needed.
- Russet potatoes: I like russet potatoes, but you could also use Yukon gold potatoes or red potatoes. Just be sure to cut them into thin slices, so they cook through.
- Parmesan cheese: I like to top the potatoes with a bit of Parmesan cheese at the end. This is optional, but it's so good!
Tips & Tricks
- To avoid sticking, don't skip greasing your slow cooker well. I like to use butter when making scalloped potatoes in the crockpot, but you could also spray the insert with cooking spray.
- If you want extra cheesy potatoes, feel free to sprinkle on some additional cheese halfway through cooking.
- To prevent the sauce from getting too thick, don't overcook the potatoes. They should be tender but not mushy. Every slow cooker cooks a little differently, so it is important to get to know yours.
- For an extra punch of flavor, saute a diced onion in the butter before adding the flour. You can also add a little nutmeg to the seasonings in this crockpot scalloped potatoes recipe.
Frequently Asked Questions
When will I know the potatoes are done?
Scalloped potatoes in the slow cooker are done when tender but not mushy. Every crockpot cooks a little differently, so it is important to get to know yours.
Check the potatoes after 3 hours of cooking and then every half hour or so until they are done.
What’s the easiest way to peel potatoes?
The easiest way to peel potatoes is to use a vegetable peeler. Simply run the peeler along the surface of the potato to remove the skin.
Why do scalloped potatoes turn black?
If your scalloped potatoes turn black, it can be due to the type of potato you used. Russet potatoes are less likely to turn black than other varieties.
It is possible that the potatoes were not cooked long enough. Potatoes need to be cooked until they are tender all the way through; otherwise, they can turn black on the outside.
Another possibility is that the potatoes were not sliced thin enough. If the potato slices are too thick, they will take longer to cook and are more likely to turn black.
Why do scalloped potatoes curdle?
Slow cooker cheesy scalloped potatoes can curdle for a few reasons.
If the sauce is too hot when the cheese is added, it can cause the cheese to curdle.
Additionally, if the potatoes are overcooked, they can release starch into the sauce and cause it to thicken and curdle. To prevent this, be sure to cook the potatoes just until tender.
Tools Needed to Make Scalloped Potatoes in the Crockpot
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- Slow Cooker - I like the Instant Pot Dutch Oven
- Mandoline or Sharp Knife (I seriously love that one for potatoes. It is safe enough the kids can use, and makes such quick work of slicing them.)
You can store leftover potatoes in an airtight container in the fridge for up to 3 days.
I like to reheat them in the microwave or the oven, but you could also heat them in a saucepan over low heat until warm.
Can You Freeze Scalloped Potatoes?
Yes, you can freeze scalloped potatoes.
Let the potatoes cool completely, then transfer them to a freezer-safe container and store them in the freezer for up to 3 months.
You can expect the sauce to be broken, but the flavor will still be good.
When ready to eat, thaw in the fridge overnight and reheat in the microwave or a saucepan over low heat until warm.
How to Make Crockpot Scalloped Potatoes
First, start by melting the butter in a saucepan over medium heat.
Next, add the flour and cook for 3 minutes.
Then, whisk in the heavy cream and broth. Bring to a simmer, and cook for 7 minutes.
Reduce the heat to low, and add the gruyere cheese. Cook until the cheese melts, about 3 minutes.
Add the garlic powder, salt, and pepper. Remove from the heat.
Grease your slow cooker bottom and sides with butter.
Arrange a layer of the potatoes in the bottom of the slow cooker and season with salt and pepper.
Continue layering the potatoes until you have used them all. Pour the sauce over the potatoes in an even layer.
Cover and cook on high for 4 hours, until the potatoes are tender.
Top with the parmesan and recover until the cheese melts.
Allow to rest for 15 minutes before serving. Enjoy!
Don't Miss These Potato Recipes!
- Cheesy Scalloped Potatoes
- Cauliflower Potato Soup
- Blackstone Potatoes
- Instant Pot Mashed Sweet Potatoes
Crockpot Scalloped Potatoes
- Crockpot I like the Instant Pot Dutch Oven
- 3 tablespoons of butter plus more for greasing the crockpot
- 3 tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 cup vegetable broth
- 8 ounces gruyere cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon sea salt plus more for the potatoes
- ½ teaspoon fresh ground pepper plus more for the potatoes
- 3 pounds russet potatoes peeled and cut ⅛ inch thick
- 1 cup parmesan cheese
- Melt the butter in a saucepan over medium heat.
- Add the flour and cook for 3 minutes.
- Whisk in the heavy cream and broth. Bring to a simmer, and cook for 7 minutes.
- Reduce the heat to low, and add the gruyere cheese. Cook until the cheese melts.
- Add the garlic powder, salt, and pepper. Remove from the heat.
- Grease your slow cooker bottom and sides with butter.
- Arrange a layer of the potatoes in the bottom of the slow cooker and season with salt and pepper.
- Continue layering the potatoes until you have used them all.
- Pour the sauce over the potatoes in an even layer.
- Cover and cook on high for 4 hours, until the potatoes are tender.
- Top with the parmesan and recover until the cheese melts.
- Allow to rest for 15 minutes before serving.