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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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?