Marry This Crock-Pot Scalloped Potatoes recipe is a creamy and cheesy recipe, which is made with Russet potatoes, Cheddar, and Gruyère. It’s the perfect make-ahead side dish for the holidays, freeing up your oven and ready with just 30 minutes of prep time.
Jump to RecipeCrock-Pot Scalloped Potatoes Ingredients
A rich, decadent combination for the ultimate comfort food side dish.
- 4 lb. Russet potatoes (about 4 large), peeled
- 5 Tbsp. unsalted butter, divided
- 1 small yellow onion, chopped
- 3 garlic cloves, chopped
- 1 1/2 Tbsp. all-purpose flour
- 2 1/2 cups heavy cream
- 4 tsp. kosher salt
- 2 tsp. chopped fresh thyme, plus more for garnish
- 1 1/2 tsp. black pepper, plus more for garnish
- 1 1/2 cups sharp white Cheddar cheese, shredded
- 1 1/2 cups Gruyère cheese, shredded
- Nonstick cooking spray
How To Make Crock-Pot Scalloped Potatoes
A step-by-step guide to the easiest, creamiest scalloped potatoes.
- Sauté the Aromatics: In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the chopped onion and cook, stirring, for 4 to 6 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Make the Cheese Sauce: Add the remaining 3 tablespoons of butter to the skillet. Once melted, whisk in the flour and cook for about 1 minute. Gradually whisk in the heavy cream until the mixture is smooth. Whisk in the salt, thyme, and pepper. Bring the sauce to a simmer, whisking constantly, then remove it from the heat. Whisk in the shredded Cheddar and Gruyère until melted and smooth.
- Slice the Potatoes: Using a mandoline slicer or a very sharp knife, slice the peeled potatoes into very thin, 1/8-inch rounds.
- Layer in the Slow Cooker: Lightly grease the insert of a 6-quart slow cooker with nonstick cooking spray. Arrange about one-third of the potato slices in an even layer in the bottom. Top with one-third of the cheese sauce. Repeat the layers two more times, ending with a final layer of cheese sauce.
- Cook and Thicken: Cover and cook on the LOW setting for 6 to 7 hours, until the potatoes are completely tender when pierced with a knife. Turn off the slow cooker, uncover it, and let the potatoes stand for about 20 minutes to cool and thicken before serving.
- Garnish and Serve: Garnish with a sprinkle of fresh thyme and black pepper before serving.
Recipe Tips
For the creamiest, most perfect slow cooker scalloped potatoes.
- How to get perfectly thin potato slices? A mandoline slicer is the best and easiest tool for creating consistently thin potato slices. This uniformity is key to ensuring all the potatoes cook through evenly in the slow cooker.
- What are the best potatoes to use? Starchy potatoes like Russets are perfect for this recipe. As they cook, they release starches that help to naturally thicken the cream sauce, making it extra rich and velvety.
- Can I make this ahead of time? Yes, this is the ultimate make-ahead holiday side dish! The slow cooker will keep the potatoes perfectly warm on the “keep warm” setting for a couple of hours, freeing up your oven for the main course.
- Why does my sauce seem thin? The sauce will thicken up significantly as it cools. Letting the finished dish stand for at least 20 minutes with the lid off before serving is a crucial step that allows the sauce to set up properly.
What To Serve With Crock-Pot Scalloped Potatoes
The perfect main courses to pair with this rich and decadent side.
These ultra-creamy potatoes are a holiday staple and a steakhouse classic. They pair wonderfully with:
- A holiday roast turkey or a glazed ham
- A perfectly seared steak or beef roast
- Simple roasted pork loin or chicken
- Steamed green beans or a simple green salad to balance the richness
How To Store Crock-Pot Scalloped Potatoes
Keeping your delicious leftovers creamy.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the potatoes in a baking dish in a 350°F oven for 20-25 minutes, until hot and bubbly. You can also reheat individual portions in the microwave.
Crock-Pot Scalloped Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 35 g
- Protein: 15 g
- Fat: 40 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, if you’re short on time, you can cook the scalloped potatoes on the HIGH setting for 3 to 4 hours. Just be sure to check that the potatoes are fully tender before serving.
For the smoothest, creamiest sauce, it is highly recommended that you grate your own cheese from a block. Pre-shredded cheeses are often coated in anti-caking agents that can make the sauce slightly grainy.
This can sometimes happen with slow cookers, as they all cook at slightly different rates. It could also be that your potato slices were too thick. If they’re not tender, just continue cooking on LOW and check them every 30 minutes.
Try More Recipes:
Crock-Pot Scalloped Potatoes Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy10
servings30
minutes5
hours550
kcalAn incredibly rich, creamy, and cheesy scalloped potato casserole made easy in the slow cooker, featuring layers of tender potatoes in a decadent Cheddar and Gruyère cheese sauce.
Ingredients
4 lb. Russet potatoes, peeled and sliced 1/8-inch thick
5 Tbsp. unsalted butter
1 small yellow onion, chopped
3 cloves garlic, chopped
1 1/2 Tbsp. flour
2 1/2 cups heavy cream
1 1/2 cups shredded sharp white Cheddar
1 1/2 cups shredded Gruyère
2 tsp fresh thyme, plus more for garnish
Salt and pepper
Directions
- In a skillet, sauté the onion in 2 tbsp of butter until soft. Add garlic and cook for 1 minute.
- Add the remaining 3 tbsp of butter. Whisk in the flour, then gradually whisk in the cream until smooth.
- Bring to a simmer, then remove from heat and whisk in both cheeses, salt, thyme, and pepper until you have a smooth sauce.
- Grease a 6-quart slow cooker. Layer one-third of the thin potato slices in the bottom.
- Top with one-third of the cheese sauce. Repeat the layers twice more.
- Cover and cook on LOW for 6 to 7 hours, until the potatoes are completely tender.
- Turn off the heat, uncover, and let the potatoes stand for 20 minutes to thicken before serving. Garnish with more thyme.
Notes
- A mandoline slicer is the best tool for getting uniform, thin potato slices that will cook evenly.
- Letting the finished dish rest for 20 minutes before serving is crucial for the sauce to set up and thicken.
- This is the perfect “set it and forget it” side dish for holidays, freeing up valuable oven space.
- Grating your own cheese from a block will result in the creamiest, smoothest sauce.
