This Crockpot Scalloped Potato recipe is an easy way to make the best scalloped potatoes. The thinly sliced potatoes are cooked until tender and covered in a creamy cheese sauce made with fresh herbs, sour cream, and two kinds of cheese.
This is the perfect slow cooker side dish recipe to serve with grilled meat, holiday ham, or just a regular ‘ol Monday night. It only takes a few minutes to assemble and it’s ready whenever you are.
Easy Crockpot Scalloped Potatoes Recipe
This Slow Cooker Scalloped Potatoes recipe is so easy to throw into the crockpot and they turn out delicious every time. Best of all, these potatoes are made with wholesome ingredients – no cans of cream of mushroom soup, just sour cream, broth, fresh herbs, and cheese.
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I love serving these potatoes with grilled food in the summer. Or, they are a great way to conserve oven space during the holidays. Basically, this recipe is a classic and delicious at any time of the year.
Crock Pot Scalloped Potatoes Ingredients
- Russet Potatoes – you can keep the peels on or peel the potatoes. Other potatoes such as red potatoes or Yukon gold would work well, too.
- Chicken Broth – to make this vegetarian you could substitute vegetable broth.
- Sour Cream – this keeps the sauce super creamy and tastes amazing with the melted cheese. I prefer full fat but you could try using low fat.
- Cheddar Cheese – shredded cheddar cheese or any cheddar cheese blend works great.
- Parmesan Cheese – freshly shredded or grated works best.
- Seasoning – this recipe calls for garlic salt, onion powder, and pepper. You can adjust to your own personal preferences.
- Thyme – if you can, I highly recommend using fresh thyme as it adds so much amazing flavor to these scalloped potatoes. Rosemary would taste great, too.
How to Make Scalloped Potatoes in Crock Pot
- Prep the potatoes. Rinse the potatoes, then cut into 1/4″ slices and put into your slow cooker.
- Combine the ingredients. Add the broth, sour cream, half of the cheddar cheese, the Parmesan cheese, garlic salt, onion powder, thyme, and pepper. Mix lightly so all of the potatoes are covered in the cream mixture. Sprinkle the remaining 1/2 cup of cheese over the top.
- Cook. Cover and cook on low for up to 4-6 hours or on high for 3-4 hours. The potatoes should be fork tender and the sauce creamy and cheesy.
- Serve. Serve immediately or set the slow cooker to warm until you are ready to eat. Enjoy!
Frequently Asked Questions
The cooking time for Slow Cooker Scalloped Potatoes depends on the kind of potato, how thinly sliced they are, and even your own individual crock pot. In general, it should take about 4-6 hours on high or 3-4 hours on low for the potatoes to become tender and the sauce to get nice and creamy.
If you dread cleaning out your crockpot, and getting all that crusty cheese off the sides, there’s an easy solution.
Fill your crockpot with hot water, add a dryer sheet, and let the crockpot soak for a couple of hours or all night. The dryer sheet will soften the baked food on the side of your crockpot and it will easily wipe off in a few hours or in the morning.
Storing and Reheating Instructions
- Refrigerator: store covered with plastic or in an airtight container for up to 3 days in the fridge.
- To reheat in the Oven – preheat oven to 350 degrees and let your baking dish come to room temperature. Cover the pan with aluminum foil and reheat slowly, until warmed through (about 25-35 minutes).
- To reheat in the Microwave – for individual portions, transfer to a microwave-safe dish and reheat on high for about 1 minute.
Crockpot Scalloped Potatoes Recipe
Ingredients
- 3 pounds russet potatoes
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese, (divided)
- 1/3 cup Parmesan cheese, shredded
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon thyme, fresh minced
- 1/8 teaspoon black pepper
Instructions
- Rinse the potatoes, then cut into 1/4" slices and put into your slow cooker.
- Add the broth, sour cream, half of the cheddar cheese, the Parmesan cheese, garlic salt, onion powder, thyme, and pepper. Mix lightly so all of the potatoes are covered in the cream mixture. Sprinkle the remaining 1/2 cup of cheese over the top.
- Cover and cook on low for up to 4-6 hours, or on high for 3-4 hours. The potatoes should be fork tender and the sauce creamy and cheesy.
- Serve immediately or set the slow cooker to warm until you are ready to eat. Enjoy!
Notes
Nutrition
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More of Our Favorite Potato Recipes
- 3 Cheese Twice Baked Potatoes
- Loaded Baked Potato Skins Recipe
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- Slow Cooker Cheesy Hash Brown Potatoes
- Cheesy Hash Browns with Bacon and Ham
- Fingerling Potatoes with Parmesan and Rosemary
- Broccoli Potato Cheese Soup
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- Crockpot Scalloped Potatoes
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This Scalloped Potatoes Crock Pot recipe couldn’t be easier. This scalloped potato recipe is and made with simple ingredients and is a family favorite every time!
Categories:
Christmas, Crockpot, Easter, Gluten-Free, Holiday Favorites, Nut-Free, Potatoes, Sides, St Patrick's Day, Thanksgiving,
Excellent recipe. My husband, his parents, and I loved them!! Super easy!!
Wonderful. Easy and delicious. A definite with my family
Kayron, Thanks so much for telling me. So glad your family enjoyed it.