Slow Cooker Cheesy Scalloped Potatoes
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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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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!