Slow Cooker Cheesy Scalloped Potatoes
This crockpot version of scalloped potatoes is so EASY, creamy, tender and cheesy! And it frees up your oven space!
In an ideal world, we would all have double ovens in our kitchen for the holidays.
Because cooking 8 different dishes that require 4 varying oven temps would be near impossible without any of the food getting cold.
That’s why your slow cooker becomes another type of “oven” for you.
An even better oven, really. Because now, you don’t have to babysit what’s in it the entire time.
Like with these scalloped potatoes. All you have to do is layer your potatoes between the homemade cream sauce and Gruyere cheese.
You can certainly serve this as is, but if you really want to impress your guests, you can go the extra mile in two ways.
- If your slow cooker has an oven-safe insert, you can pop that right in the oven for a 2-3 minute broil just to give it some color. That’s what I did here.
- If you happen to have a handy dandy creme brûlée torch, you can also use that to add a little bit of browning.
Either option works so choose wisely.
I mean, at the end of the day, you can’t go wrong here.
It’s potatoes layered with cheese!
Slow Cooker Cheesy Scalloped Potatoes
Ingredients
- 1 ½ cups heavy cream
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- Pinch of nutmeg
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded Gruyere cheese
- ¼ cup freshly grated Parmesan
- ½ teaspoon fresh thyme leaves
Instructions
- In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
- Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.
- Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
- Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
- Serve, garnished with thyme, if desired.
Did you make this recipe?
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We love scalloped potatoes, and this recipe is super easy to make and the potatoes come out perfectly cooked. I used a blend of Swiss cheese and Gruyere.
Made these today for Christmas and everyone loved them. I doubled the recipe and cooked them in the oven. I made a few changes as my father doesn’t like the flavor of thyme so I substituted rosemary and I used the jar garlic that you get in the produce department for the minced garlic (using about 1.5 tsp). I layered them in a 9 by 13 pan and sprayed a piece of foil (so the cheese would not stick to the foil) and I put that on the potatoes before cooking. I cooked them 300 for about an hour and then, at 350 for another hour. The last 15 minutes, I took the foil off the potatoes so they could brown a bit.
I liked how the potatoes didn’t have a strong cheese flavor but more of a mild creamy taste and the rosemary wasn’t strong but it did add something. Definitely a great recipe!!
I used Red Potatos as they do not have a lot of starch so they did not change color when making ahead, also I am diabetic and russet spikes me but red do not. Tried with yellow and they do not spike me either but they tasted too sweet.
Delicious! I cooked it in the OVEN on 375 for 45 mins. I cut the recipe in half, added the cheese with other ingredients in a sauce pan to melt them down and sprinkled some extra between the layers. Also covered with foil in the oven.
These were better than any recipe I was left from my family history. Everyone went back for seconds.
They were a hit and so easy. I doubled the recipe and used 1 cup of parmesean and 1 cup Gruyere cheese and it was perfect.
I used 18 per cent cream, and thickened the sauce with 2 tablespoons flour, as well as adding cheese to the sauce. It turned out perfectly,!
I have made these for the past three years. A harder cheese like shaved Romano/Parm will hold up better than Gruryere. And plus I can’t pronounce Gruyere when often asked about the recipe.
Less ground thyme, more fresh sprigs. Add bacon bits.
This modified recipe has been proven to impress, my Girlfriend’s Dad winked at me.
This is delicious but I had the same problem as others – the sauce curdled and got extremely dark (I used a crockpot liner, which probably saved it from totally burning). Next time, I will cook it on low and check it often! Probably more like only 2 hours? Those potatoes are very thinly sliced and won’t take much time to cook through. Be careful!
My oven pooped out a few weeks ago so I am making these right now in the crock pot for Easter Dinner. So far they look great and the sauce is lovely. I doubled the recipe. I am hopeful that the sauce will thicken a bit when these rest. My only comment is if you do double the recipe you may hold back on doubling the thyme. Dried thyme is very potent so knowing this I kept it to the 1/2 teaspoon and it is plenty. I will garnish with fresh parsley or chive. Thank you for a great recipe
This recipe is delicious, but you might want to be careful having this cheese sauce on high for so many hours (four). I doubled the recipe, and first started checking on it at the four-hour mark. At that point, the bottom of the slow cooker had a layer of solid-brown overcooked cheese-potato, and the sauce completely curdled and separated before the potatoes were quite soft enough. I was so bummed because gruyere cheese isn’t very cheap. I was making this to go with the Honeybaked Ham I’d bought for Christmas dinner. What I ended up doing is turning it to low, allowing the potatoes to continue about a half-hour longer until more tender. Then, I googled the curdling the problem and I added half-and-half, stirred it through, added a layer of shredded cheddar on top, and put the crockpot (sans heating element) in the oven for ten minutes, and I pretty much saved it as long as I didn’t stir down too far and bring up the overcooked brown layer of cheese-potato. Everyone still liked it!
Maybe the problem was my brand of slow cooker? What I wish I would have done is heat it all up on high, turn it down to low and then increase the cooking time on the low setting. I had the time, but I was doubting my judgment as to whether the potatoes would cook through on low. I will make this recipe again, but I will watch it more closely and cook it for at least some of the time on low. But the key for me would be to keep a closer eye on it. Cheese sauce can be tricky! 🙂
We made this for Christmas dinner and it was amazing! Thank you!
My family loved these cheesy potatoes. I doubled the recipe and cooked on slow for 6 and 1/2 hours and they came out perfect.
They really complimented the turkey on Thanksgiving Day.
This recipe is a definite keeper, absolutely scrumptious and turned out perfectly. Served with slow cooked pork shoulder for family and not a scrap left. I had mine with mushrooms and rocket salad, really lovely.
Well, you know it’s good when the crockpot is scraped clean. No leftovers here.
I followed the recipe pretty well exactly, only adding thinly sliced onion between the layers as a preference. No curdling happened. Turned out perfectly. I brought it to a potluck and everyone loved it! Definitely will make it again.
Thank you!
I made this for Easter. The only addition I made was I grated a large onion into this.
My family LOVED this recipe. This is now my “go-to” for scalloped potatoes.
Absolutely delicious!!!
It’s Easter Sunday and my oven just crapped out. Thank goodness for a BBQ where we can bake our ham, and a crock pot to make these delicious scalloped potatoes. What else do you really need anyways? 🙂
Looking for a recipe that I can cook in my slow cooker and found this. It was delish! My 3 kids bad hubby enjoyed it! Thank you for the brilliant recipe! Quick and Easy❤️
I cooked these for Christmas dinner accompanied by butternut squash, cranberry-apple-wild rice-farmers cheese-stuffed chicken and spinach pie. Everyone loved them. I doubled the recipe for a part of 20+ and they ate every last bite.
Can you make this ahead and freeze it as a casserole dish for later? How would you bake it then?
This is a delicious recipe! I decided to make these scalloped potatoes for Christmas dinner because I knew oven space was going to be tight and I wanted an easy side dish that would stay warm throughout the meal. I doubled the recipe and cooked it on low for 6 hours. My slow cooker has a ‘keep warm’ option so it cooked for 6 hours on low and was on ‘keep warm’ for about 20 minutes. I had planned on putting the insert in the broiler, but the edges turned a beautiful golden brown, so I didn’t have to! After reading the reviews, I was nervous about the milk and cheese curdling, so I added 2 tbsp of flour to the 1st step (the heavy cream, garlic, thyme, and nutmeg mixture.) It came out perfectly- no curdling for me! I received so many compliments on my cheesy scalloped potatoes and will definitely be making these again!! They were quick and easy to make and will be my new go-to side dish for gatherings.
Loved it. I was super yummy!
I need this recipe to serve 14 can you double it and if so what would the timing be?
I have made this a couple of times and everyone loves it! It is easy to prepare and frees up your time to get other things done. This will be my new go to for potatoes.
Doubled the recipe and cooked on low for 6 or 7 hours. Turned out perfect!
Thanks , Janis. I was wondering about that as I need it to serve at least 16.
Fantastic. I cooked this on low for about 6-7 hours. The cream split some, but this was not a drawback for us. I will definitely make this again. I cut the potatoes very thin with a mandoline and likely used more cream than the recipe says. (I don’t measure much when cooking.) Potatoes were soft but separate. It is much more of a dauphinois than scalloped potatoes. I may add some thinly sliced onion next time. Thank you for the recipe!
I tried this recipe today. I followed it to a T except I cooked mine on low for 4 hours. It was perfect! So delicious! It was a test run for a family gathering in a few weeks and I cant wait to share it with my guests:)
This sounds delicious. I have a crockpot that has a timer on it, but it seems to cook hotter than I like. The crockpot I prefer to use doesn’t have a timer/shutoff on it. That said, has anyone tried cooking it on low instead of high? I am hoping there is a way to do that so that I can let it cook all day while I am at work.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I made this scalloped potato recipe for Easter dinner and they were perfect! It has all the right stuff: heavy cream, Gruyere cheese, garlic, thyme and nutmeg. All the good flavors from the oven-baked version, but your oven is free for other things. My guests loved them and could not believe they were simmering away in the crock pot while we were at church. The only thing I did differently was to toss the sliced potatoes with the salt and pepper in a large bowl rather than salting the layers.
I assembled these the night before. Overnight, the top layer of potatoes turned purple. I don’t know a trick to prevent this from happening, so I would caution you yo find a way to prevent contact with air if you are assembling ahead. No one seemed to notice and the flavor was not affected at all.
You cannot go wrong with these potatoes!
Use a little vinegar or a light coat with olive oil to prevent discoloring.
This is at least the fourth time I have made this. Love
It because the potatoes stay saucy. And of course the flavor is out of this world! I would NOT make this in the oven because the oven makes the potatoes suck up all of the liquid and results in a dish of dry potatoes. Make them in the slow cooker exactly as directed.
I don’t really understand when I read these reviews. Out of the the reviews the majority are – can I do this in an oven? Can I use this other kind of cheese? Or I made it but I did it this way and switched all the ingredients.
Goodness people – I made this for the neighborhood Christmas party and it was SUPERB AS WRITTEN. I did NOT switch a single thing – except I tripled the recipe! We had a lot of people to feed.
Follow the directions – use the ingredients – cook it as stated!
This is a WINNING recipe!
Thank you so much – it made the party!
I also need to triple this recipe. How long did you leave it in the crock pot??
The first time I made this it separated, still tasted fantastic. A friend suggested throwing in a slice of American cheese to the cream mixture and it worked, go figure. Have made it four times in the last two years by request, evidently it’s my specialty now!
Nice!
This was amazing, my guests gobbled it up! To address the cream separating issue I cooked it on low for 8 hours and it worked great. I also used a cup of gruyere cheese and a cup of smoked gruyere cheese. When I was cooking it I added a little chicken broth when it looked like the moisture was getting a little dry. When it was time to eat I scooped the potatoes into a pretty bowl, sprinkled a little more cheese on the top and browned the top in the oven. It was beyond good. I hope this helps!
This turned out very well, but I definitely needed to add more salt & pepper. I’m notorious for not salting enough while cooking, but this is one dish that needed it.
This dish is great, as is, but I prefer a little bit more flavor, so I think next time I will add some chopped onion and lessen the gruyere cheese and add some cheddar. I’ll also play with the herbs and add some red pepper flakes or chili powder to give it a little kick.
I had no issue with curdling as others have suggested so that’s good.
Thank you for your feedback!
I need 12-14 servings for this recipe, so I’d like to double it. I have a 6 qt slow cooker, what modifications should I make?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I read all the reviews on this recipe before making this and to be honest I was so worried about the curdling issue everyone discussed. I followed the recipe exactly as stated except I sued mozzarella instead of Gruyere and everything came out perfect. I actually cooked the dish the day before for 4 hours on high and then reheated the next day in the same crock pot and it was delicious!
I’ve had this before. Darn good. What temp and time would you do in a regular oven.?
You can try this recipe instead:
https://damndelicious.net/2013/11/23/parmesan-crusted-scalloped-potatoes/. 🙂
Hello Chungah! First of all I want to say that I have made and loved so many of your recipes! Thank you so much for sharing them with us. This recipe tasted great but curdled on me. Do you know what causes this and how I can avoid it in the future? Thank you.
Can you make sauce night ahead layer everything in crockpot then cook it the next day?
Would you have an instant pot version of this? Thanks!
I usually make my scallop ed potatoes in the oven. Layers of potatoes, butter pats, green pepper, onions and ham, flour , onion, salt and pepper. Top off with milk also pieces of ham. Going to try this in crock pot.
The sauce probably curdled for the people who prepared the potatoes in advance and used vinegar or lemon juice to stop them from browning. Vinegar and/or lemon juice would cause cream to curdle.
I made these once before. They were DELISH!!! I took them to a potluck and everyone asked for the recipe. Going to end of summer party today and they were requested by the host.
Does anyone have problems with the heavy cream curdling? Sorry. Just read the rest of the posts
These were tasty and easy! I didn’t have any Gruyere cheese, but I had mozzarella and I think it worked great. Definitely will make this again, thanks!
I’m not sure what the difference was between what we did and what everyone who got curdled cream did, but we followed the recipe and it was one of the best potato recipes we’ve ever had. And we’ve done a lot of scalloped and au gratin in the oven. We doubled it and it was in our 6 quart and it was delicious. This is going to be in the recipes round now.
Made these potatoes today with our Easter ham. The potatoes were delicious, but were ready a lot sooner than they were supposed to be. I had the setting on my crockpot set to four hours. Only took about two. I guess it depends on the strength of your crockpot. Thanks for a great recipe!
Can i use Yukon gold instead?
I am anxious to try this recipe. After reading all the comments regarding curdled sauce, I decided to Google what causes this problem. They say high heat and simply laying cheese and cream is the culprit. The suggestion offered is to make a simple white sauce first. Fully incorporate the cheeses into the sauce, and then proceed to layer potatoes and sauce. I’m hoping this little trick will be a solution to this problem.
Are you considering making an app for your recipes?
I was searching for Christmas dinner ideas on Pinterest and came across this recipe. I’m always excited at the idea of freeing up some oven space for the rest of the things I’m making. Can’t wait to try it, thanks for sharing!
Transfer to OVEN that is;)
At what point did you transfer to over to brown? Does it matter? Thanks, I’m excited to make these for a Christmas!
I’m making this recipe tonight for a church potluck tomorrow morning. I hope it will endure being on the low setting for a lot longer than 4 hours. I’m hoping I can cook this late tonight then let it sit off, on the counter overnight and start to reheat it in the morning. I’m leary of the comments about the cream curdling. I am using half and half. Maybe that will fare better than cream. I’ve made a scalloped potatoes in the crockpot before (a different recipe) and it was too wet and the potatoes were not cooked as much as I had expected. SO….I may reduce the liquid in this recipe and play it by ear. I love my french oven scalloped recipes, so I have high expectations. I’ll get back and let you all know how they turned out.
I make a great scalloped potato and have used the same recipe forever but was intrigued by the “crock pot” idea. That was until I noticed so much Thyme is in this recipe. I have noticed every recipe you have has thyme in it and it’s one of my least favorite spices and I find it takes over. Is there another spice you recommend? I personally use just kosher salt and pepper for scalloped potatoes
You can omit if you are not a fan of thyme and substitute with an herb of your choice.
I would love to use this recipe but I can tell have the heavy cream or cheese. Could I sub the cream with veggie stock? And just remove the cheese completely? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
How long do you think to cook them if you double the recipe?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
How much is in a serving?
About 1/2-1 cup.
This is prolly THE best thing that I’ve slow cooked- honestly!
And as a vegetarian, getting that ‘home’ touch with a few meals means so much!
Great recipe. Even w/o the nutmeg.
I hesitate to leave a review, because I love this site and I prefer to review the good things over the bad, however since this is something I think a lot of people would make for an event or holiday, and I read the reviews prior to makeing, I’ll leave some feedback. A lot of other reviewers said their dish curdled…mine did too. However, it was definitely still edible, and I don’t think it negatively impacted the dish. If I make scalloped potatoes in the slow cooker again, I think I will cook on Low for 4 hours, as opposed to high. That was just too long at too high a temp. My edges were black once it was done, however I just cut around it and moved on. Also, in my opinion, gruyere and parmesan have a similar flavor profile, and I feel it caused the dish to be a little one note. Next time I would replace one of them with a different cheese (probably cheddar) to have more complexity in the dish. Definitely spray your slow cooker with nonstick cooking spray, cleanup was a breeze! I hope this can be of help to the next person! =)
Thank you for this wonderful recipe!
For Easter 2017, I more than doubled this recipe to serve 9 people (and to have leftovers!), added 2 chopped medium onions, and put all in my 7-qt Crock-Pot. It turned out well for the most part though seemed too runny to me after about 4 hours of cooking, so I skimmed off almost 2 cups of liquid at that point. That made it work perfectly for me.
For the future, I will decrease the cream to 1 cup for a single recipe and ¾ cup Gruyere for a single recipe. Cooking time for the doubled recipe was about 6 hours. I received MANY compliments at dinner.
Thanks for the comment on how long it took for a doubled recipe! Making this for a family Christmas dinner and am excited!
I just made this today for Easter dinner. Got RAVE reviews!! They were done after 4 hours! Kept warm for a couple of hours until
everything else was done, and this turned out great! The reviews about curdling make me wonder if the cream was close to expiring. I’m not sure how that could happen. This was a great side for our dinner, and I would definitely make this again!
Thank you for the delicious and easy recipe. I tried this for the first time on Easter for my family and I doubled the recipe with no trouble. I would make this again.
I think the curdling issue may stem from using pre-shredded cheese because they use anti-caking agents in them. Quality block cheese is the key
Started this recipe twice, first time on medium heat 2 mins, second time on low heat 1 1/2 mins…both times curdled!!!
Hi. I’m excited to make this for Easter (keeping fingers crossed there is no curdling!). I have a 6qt. crock pot though, do I need to double the recipe?
Fingers crossed! You may not have to double unless you want extras for later! You can also adjust (reduce) cooking time as needed to compensate for the larger slow cooker.
i want to make these but am concerned about curdling…
any advice on substitutions to prevent this?
I have had no issues of curdling and I have made this recipe over a dozen times! Please let me know how it turns out!
I wonder if maybe the cream and cheeses should be made in a separate pot and whisked together prior to just dumping it all in the crock pot. I have had things curdle on me before when I have dumped everything in the crock pot without missing together first. I’m gonna try this tonight and see how it works.
How’d it go?? Any luck?
I have never made a bad “damn delicious” recipe & often share/recommend tons from this site.. I should have read all the reviews first. Mine curdled as well 🙁 Yuck!
I made these for company and was really dispointed. They turned out with a kind of black tint to them and were over done all along the edge of slow cooker. No one liked the taste either. What a waste of time and good food.
Oh no – what a bummer! That really should not be happening at all. What kind of slow cooker did you use?
Made this yesterday and it turned out badly, sorry to say. The cream started to burn along the edges of the pot after a couple of hours, so I had to stir everything several times, which resulted in the potatoes crumbling. The result looked like macaroni and cheese because everything was mixed together. It was OK — not nearly as good as scalloped potatoes made in the oven. Edible, but kind of mushy. Next time I will just use the oven.
I had high hope for these. There was no sauce what so ever. These were a curdled mess. I ended up dumping them after dinner.
Do you think it would work ok if I added ham slices to this recipe?
Yes, that sounds amazing!
Would Evaporated milk or coconut milk work for this recipe?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
It mentions fresh & dried thyme, how are each used in recipe? Thanks!
The dried thyme is added in step #1. The fresh is used as a garnish.
Just made this and the cream just curdled….. I guess it’ll be instant mashed potatoes for Christmas dinner
I’m doing 2 boxes of Betty Crocker Scalloped Potatoes – Au Gratin but want to use my crock pot. What size crock pot do I use?¿ I have a 2 1/2qt, 3 that are this size – 1.5 liter pot, and 6qt. I’m also doing 2 boxes of stuff. What size crock pot should I use to do that and how do ya slow cook the stuffing in the pot?¿
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Your potato recipe looks very delicious and healthy. I will try it soon. Thank for share!
Since I need these ready by 11:30 Christmas morning for brunch, can I make them the day before and warm up in slow cooker starting around 9 am?
Yes!
Hi, I am wanting to make this tomorrow morning and cook it low for 8-10 hours instead of high for 4-6 since i will need them to be ready when I’m home from work. not sure if this is a good idea since everyone is talking about the cheese curdling? what is your recomendation?
Either setting should work. I have had no issues of curdling and I have made this recipe over a dozen times! Please let me know how it turns out!
Hi! How did this turn out? I’m trying the same thing right now and kind of nervous!
I did this recipe and used cream of chicken soup and one mushroom soup instead of cream Delicious
Sorry, I saw that it can be doubled. How about tripled?
Yes, but cooking time may have to be altered as needed.
Looks delish! I probably need to double the recipe (or at least x 1.5), but I don’t know if it will all fit in my 6 qt crockpot. What size slow cooker did you use for the recipe proportions above?
Just saw that you used a 4 qt. Thanks!
Hi:
I want to make a double batch of these for Christmas.
I want to use Boursin Shallots and Chive for the cheese.
How would I adjust the liquid so that it is the right consistancy.
Should I use milk instead of cream? And would I need more liquid? How much?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I actually made this recently in the slow cooker with Boursin and 2 cups of cream and 3 lbs of red potatoes . I cheated by microwaving the potatoes before slicing for a few minutes because I was short on time . My family couldn’t tell the difference between the slow cooker method and the normal Bon Appetit oven method .
OMG – yummy!!! Made this with cheddar and Asiago and baked in the oven with a wee bit more garlic and a bit of chopped white onion….best scalloped potatoes ever!!
Patie, How long did you bake it for, what temperture, and how big of a dish?
Can this recipe be doubled to feed 15 people?
Yes.
Can you use half-and-half?
Yes.
Slow cookcooker ffor Scalloped potatoes Is ggreat idea!!! ccan I use SSharp CCheddar ccheese IInsteat of Cyrere ccheese? Dianne
Yes.
Hello! I really want to try this recipe but I’m a little confused cause I’ve read plenty of times that is you cook diary product on the slow cooker for too many hours it will begin to curdle. Won’t the heavy cream curdle in the slow cooker by the time is done?
Because the heavy cream is somewhat diluted with other ingredients, you should be fine! 🙂
I made this for Thanksgiving and everyone liked it but they said the Gruyere cheese was a little too assertive. I want to try it out again, would you have any suggestions on a cheese that would mix well with Gruyere and help tone down the flavor a little bit? Thank you!
Swiss would be a great alternative!
Would you recommend the high or low setting?
Also, I see a few comments about curdling, how would you avoid that? Either way its already in the slow cooker so here’s hoping it turns out!
Either high or low should work!
How long would you recommend cooking this on low? Trying to make this for a company event.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made these yesterday for thanksgiving and they were pretty good, but I will make some adjustments in the future. I couldn’t find gruyere at my grocery store so I used a combo of parmesan and asiago which was awesome. I have a 6-quart slow cooker so I doubled the recipe and it fit in my cooker perfectly. Thankfully I didn’t have an issue with my cream curdling, but my potatoes were not the right texture. They were still edible, and tasted delicious, but not quite as soft as I was hoping for. I know my slow cooker runs pretty warm, so I think a double batch just needs a longer cooking time. The sauce was super simple and delicious and the potatoes smelled amazing while they were cooking. But heads up, if you are increasing the recipe, you may want to lengthen the cooking time. I think next time I will try at least 6 hours.
I tried this and unfortunately the cream curdled and separated. It was an oily mess. Was able to salvage potatoes and put a new cream/rue sauce on it for the oven. Not sure why it didn’t work for me.
Does this recipe curdle? Many of my cream sauces do, but some don’t.
Do you have tips on how to stop the dreaded curdle?!
My recipe for Scalloped Potatoes always comes out curdled. M
Would love to make. I do not have a slow cooker ( on my Xmas list) Could I do in the oven as recipe reads? How long and at what temp
Thank you
You can try this stovetop recipe instead! 🙂
https://damndelicious.net/2013/11/23/parmesan-crusted-scalloped-potatoes/
Sounds amazing! Anyway this could be prepped/assembled the night before and put on to cook the next morning??? Thanks
I worry that the potatoes may brown a bit so I would recommend against assembling the night before. But as always, please use your best judgment.
I love scalloped potatoes! Putting them in the slow cooker means I don’t have to use up the oven for it, perfect for Thanksgiving.
These potatoes look amazing! I need them in my life!
Paige
http://thehappyflammily.com
con you assemble this the night before and cook it the following day?
*Can
I worry that the potatoes may brown a bit so I would recommend against assembling the night before. But as always, please use your best judgment.
Want to plan ahead? I’ve always used lemon juice, but this says vinegar will work too. This works on cut fruits and veggies.
“Prevent cut potatoes from turning brown by soaking them in a bowl of cold water mixed with vinegar or lemon juice. This will prevent the chemical reaction that results when potatoes are exposed to oxygen, which causes browning.”
Awesome post! I’ve been looking for a good crockpot recipes! Thanks!
Can you cook the cheesy scalloped potatoes in the oven instead of the slow cooker?
You can try this stovetop recipe instead! 🙂
https://damndelicious.net/2013/11/23/parmesan-crusted-scalloped-potatoes/
I have a 6qt crockpot how would you adjust the recipe??
You may have to increase the ingredients accordingly or reduce cooking time with the recipe as is.
Midge Cardoso has a bigger crock pot and she would REDUCE the cooking time?????? With more ingredients I thought you would have to cook it longer. I ask because I need more than 8 servings so I would also be increasing the ingredients.
Florence, if you are using a larger slow cooker with the same amount of ingredients, it will generally cook faster. But if you are increasing the ingredients and the slow cooker is too full, then yes, cooking time will have to be increased to account for the additional volume. But as always, please use your best judgment when making substitutions and modifications.
As a general rule of thumb, please remember that slow cookers are at their best when they’re two-thirds to three-quarters of the way full. Hope that helps!
Yum! These look perfect!
Can you substitute chicken broth for the cream ?
I do not recommend substituting the cream – this is a key ingredient in scalloped potatoes. But as always, please use your best judgment regarding substitutions and modifications.
So excited to see this recipe in my in-box this morning! I’ve made your parmesan crusted scalloped potatoes in the oven (huge hit), and was toying with the idea of using a crock pot this upcoming holiday season for want of oven space. Looks like they came out perfect. THANK YOU! 🙂
*Chungah Sorry!!! Dang autocorrect.
This is going on the Christmas menu for SURE Chugah!! Can’t WAIT to make this!! 🙂
Can I do this recipe in the oven, temperature and how long
You can try this stovetop recipe instead! 🙂
https://damndelicious.net/2013/11/23/parmesan-crusted-scalloped-potatoes/
Will do, thanks
This will be Saturday’s meal with a porkchop, looks delicious.
Can you use other cheeses? My family doesnt love Gruyere. What would be an easy substitute?
Thanks
You can substitute Parmesan.
Would a cheddar cheese work well in here? My mom always made her scalloped potatoes with small chunks of cheddar…my family is a cheddar lover! Lol
That sounds like a great idea!
I used shredded Italian mix cheese. Worked well.
No. There is no substitute for Gruyere. You need to get another family.
Gruyere lover, your comment made me snort with laughter. Bravo!
OMG Kay, Dido to your comment regarding Gruyere lover. Loved it!!
Haha! Ditto, I would order a new one for sure. Thanks for the chuckle!
OMG! My laugh of the day!
Gruyere Lover, your comment both made me laugh, and decide to make my family try Gruyere in this recipe!
How long do you cook the potatoes in the slow-cooker? (you say 4-5 minutes, did you mean hours?) Thanks.
Yes, hours! 🙂
How would you adjust if you’re doubling the recipe?