Scalloped potatoes are one of the most comforting dishes you can make. Soft, tender layers of potatoes slowly cooked in a velvety, cheesy cream sauce create a warm and satisfying side dish that pairs effortlessly with holiday roasts, weeknight chicken, or even a simple green salad. This slow cooker version keeps everything easy and hands-off, giving you all the classic flavor without hovering over the oven.
Below is a fully detailed, polished version of the recipe.
DESCRIPTION
These Creamy Slow Cooker Scalloped Potatoes are rich, cheesy, buttery, and melt-in-your-mouth tender. Thinly sliced potatoes are layered with onions, cheddar cheese, and a smooth seasoned cream sauce, then cooked slowly until they become luxuriously soft. This set-and-forget version saves time, frees your oven, and still delivers that traditional homemade taste everyone loves.
INGREDIENTS
For the Potatoes
4–5 medium potatoes (Yukon Gold or russet), thinly sliced
1 small onion, thinly sliced
2 cups shredded cheddar cheese
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried parsley
For the Cream Sauce
1 cup heavy cream
1 cup whole milk
4 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
INSTRUCTIONS
Step 1: Prepare the Potatoes and Onions
Wash, peel, and thinly slice the potatoes into even ⅛-inch slices for consistent cooking. Slice the onion into thin rings. Keeping the slices uniform ensures tenderness without any pieces remaining undercooked.
Step 2: Make the Creamy Sauce
In a bowl, whisk together the heavy cream, milk, melted butter, and flour until the mixture is smooth and lump-free. Add garlic powder, paprika, salt, and pepper. This mixture will create the signature velvety texture that coats every potato layer.
Step 3: Layer the Potatoes in the Slow Cooker
Grease the inside of your slow cooker lightly with butter or a non-stick spray. Arrange a single layer of sliced potatoes on the bottom, then add a few onion slices and a generous sprinkle of cheddar cheese. Repeat layering until everything is used, finishing with a final layer of cheese on top.
Step 4: Pour the Sauce and Cook
Slowly pour the cream mixture evenly over the layered potatoes. Cover the slow cooker with the lid and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are fork-tender and the sauce is bubbling and creamy.
Step 5: Serve
Once finished, allow the dish to rest for 10 minutes so the sauce thickens slightly. Garnish with dried or fresh parsley and serve warm.
RECIPE TIPS
Use a mandoline slicer for perfectly even potato slices.
Yukon Gold potatoes hold their shape best; russet potatoes become softer and creamier.
Do not skip the flour—it thickens the sauce during slow cooking.
You may broil the top for 3–4 minutes (in an oven-safe slow cooker insert) for a golden finish.
VARIATIONS
Cheesy Upgrade
Swap cheddar for Gruyère, mozzarella, or sharp white cheddar.
Garlic Lover’s Version
Add 2–3 minced garlic cloves to the sauce.
Smoky Scalloped Potatoes
Add ½ teaspoon smoked paprika for deeper flavor.
Herbed Version
Stir in rosemary, thyme, or Italian seasoning for a more aromatic dish.
Loaded Potato Style
Stir in crisp cooked bacon and top with sliced green onions.
SERVING SUGGESTIONS
These scalloped potatoes pair beautifully with roasted chicken, grilled steak, glazed ham, baked salmon, or holiday turkey. They also make a cozy vegetarian main dish when served with a crisp salad or steamed vegetables.
STORAGE INSTRUCTIONS
Refrigerate leftovers for up to 4 days.
Reheat gently in the microwave or oven with a splash of cream.
Freezing is possible but may slightly change the potato texture.
CONCLUSION
This slow cooker scalloped potatoes recipe takes a timeless comfort food and makes it wonderfully simple. With its rich cream sauce, soft layers, and hands-off cooking method, it fits effortlessly into everything from Sunday dinners to holiday gatherings. Whether you’re feeding family or making a cozy meal for yourself, this dish brings warmth, comfort, and pure satisfaction.