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Close up square photo of crockpot scalloped potatoes.

Crockpot Scalloped Potatoes

Looking for an easy side dish to serve at your next dinner party? Try these Crockpot Cheesy Scalloped Potatoes!
Course Side Dish
Cuisine American
Diet Vegetarian
Keyword Holiday
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12
Calories 335kcal


  • 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.


Calories: 335kcal | Carbohydrates: 24g | Protein: 12g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 577mg | Potassium: 531mg | Fiber: 2g | Sugar: 2g | Vitamin A: 812IU | Vitamin C: 7mg | Calcium: 326mg | Iron: 1mg