Crock Pot Scalloped Potatoes
Creamy, cheesy Crock Pot Scalloped Potatoes made with layers of tender potatoes, cheddar, and Parmesan. Easy comfort food side dish!
A NO FUSS SIDE DISH RECIPE
Scalloped Potatoes are one of those timeless comfort foods that never go out of style, and making them in the Crock Pot takes a lot of the stress out of the process. The beauty of the slow cooker is you can have your side dish cooking away while you focus on your main dish. There is nothing worse than having to pull yourself in fifty different directions trying to make your main meal, your side dish and all of that other stuff that goes with cooking an entire dinner. It’s too much sometimes so I am a huge fan of using the slow cooker to make these side dishes and it still turns out amazing!
FREQUENTLY ASKED QUESTIONS:
Yes, if you don’t need all of these servings, you can certainly cut this recipe in half but you may want to use a smaller slow cooker.
You can add yellow sliced onions when layering. You could add mushrooms, spinach, bacon, or any of your favorite cheeses. You can add shredded chicken or ham to make it more of a meal. So many options and very easy to customize.
Use whatever you have on hand and prefer. Some easy ideas are mozzarella, or even Pepper Jack cheese. If you really want to bump up the flavor profile and are okay with a smoked flavoring, try Smoked Gouda. It’s so good, I used it in my Baked Scalloped Potatoes recipe.
Sure can. You can place everything in the crock pot the day before. Please note it may take longer t cook since you’re starting everything from cold.
I made these for a party, and they were still good (kept on the warm setting) for 3 hours after they were done cooking.
No, you do not need a mandolin if you don’t have one. You can simply just slice the potato thinly. It may take a little longer but it can be done. Although, if you have a mandolin, I’d grab it – it’ll just make it easier on yourself.
No, the potatoes don’t need to be peeled, but you can peel them if that’s what you prefer. It’s all whatever you feel like you’re up for. Have the time and energy to peel them? Go for it. Need something a little easier, skip the peeling. But, always make sure the potatoes get a good scrubbing with water and are clean before slicing them. I also suggest patting them dry with paper towels.
So many things! I like it with Steak Bites, Roasted Chicken, Air Fryer Pork Chops, etc.
You can keep the leftovers in the fridge for up to 4 days. Additionally, you can freeze leftovers for up to 3 months in a freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- russet potatoes– depending on the size of the potatoes, you’ll need about 3-4 potatoes. Obviously, when weighing potatoes, you can never get it exactly and that’s okay, as long as you’re close. In general, one potato can weigh about a pound if it’s on the larger side, so you may only need three potatoes. If you look at my ingredient picture below, you’ll see I had smaller potatoes, so I used 4 of them. Additionally, you can use Yukon gold potatoes instead of russets.
- heavy whipping cream– Honestly, this really works best with full fat heavy cream. I suppose if you really needed to, half and half could be used but it’s a bit thinner and would cause this to be a tad more liquid-y and not set up as thick as it would when using the heavy whipping cream. Milk shouldn’t be substituted as it is too thin here.
- low-sodium chicken broth– I like to use low sodium versions when we need to check our sodium intake. If you really want to control those ingredients, I suggest using some Homemade Chicken Broth. If you like saltier things, go ahead and use regular chicken broth. If you want this to be richer, you can use Chicken Stock.
- unsalted butter– you can use salted butter if you want to. Honestly, there is so little salt in salted butter that it’s not going to throw it off at all.
- garlic cloves – I almost always prefer fresh garlic – it really is going to give you the best garlic flavor but if you’re in a pinch, you can use the jarred stuff.
- shredded cheddar cheese – I shared a few other cheese ideas you could try in the Frequently Asked Question section above.
- shredded Parmesan cheese– no parm, no problem! Try more cheddar or any of the other cheese varieties that I shared in the Frequently Asked Questions section above.
HOW TO MAKE CROCK POT SCALLOPED POTATOES
Cut the potatoes into 1/4” thick slices. Set aside. In a small pot over low heat add the whipping cream, broth, butter, garlic, salt, and pepper.
Mix until just combined. You will have 1 ½ cups of sauce. To the crock pot add a 1/3 of the potatoes.
Pour a 1/2 cup of the sauce on top. Add 1/3 of the cheddar cheese and parmesan cheese on top.
Repeat two more times.
Cook on high for 3-4 hours or on low for 5-6 hours or until the potatoes are fork tender. Top with dried parsley.
CRAVING MORE RECIPES?
- Crock Pot Million Dollar Mashed Potatoes
- Crock Pot Swamp Potatoes
- Funeral Potatoes
- Scalloped Potatoes (oven recipe)
- Mississippi Mud Potatoes
- Cowboy Butter Potatoes
- Taco Potatoes
- Cowboy Butter Potatoes
- Stove Top Mashed Potatoes
Crock Pot Scalloped Potatoes
Ingredients
- 3 pounds russet potatoes (about 3-4 potatoes, depending how large they are)
- 1 cup heavy whipping cream
- ¼ cup low-sodium chicken broth
- 4 Tablespoons unsalted butter (can use salted)
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- 1 teaspoon dried parsley (optional)
Instructions
- Cut 3 pounds russet potatoes into 1/4” thick slices. Set aside. You can do this by hand or with a mandolin.
- In a small pot over low heat add 1 cup heavy whipping cream, 1/4 cup low-sodium chicken broth, 4 Tablespoons unsalted butter, 5 garlic cloves, minced, 1 teaspoon salt and 1 teaspoon black pepper. Stir occasionally until the butter is fully melted (this can be done in the microwave too – just don't let it boil.) Then take off heat.
- To the crock pot add a 1/3 of the sliced potatoes.
- Pour a 1/2 cup of the sauce on top.
- Add 1/3 shredded cheddar cheese and shredded parmesan cheese on top.
- Repeat two more times.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours or until the potatoes are fork tender.
- Optional: top with 1 teaspoon dried parsley then serve!
Notes
- Refer to my Frequently Asked Questions above in the post for answers to popular questions and ingredient substitutions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
can I double the recipe? I have a pot luck tomorrow night
I’m a steak and potatoes guy and we loved these. I would definitely make this again!