Scalloped potatoes are always a delicious side dish to add to any meal! It’s hard to go wrong with cream, cheese, and potatoes, but they can sometimes seem like a daunting option, especially with how long they can take to bake in the oven. That’s why we’ve developed this slow cooker version of the recipe. It lets you get these deliciously cheesy and creamy potatoes with so much less effort, and it will free up your oven to bake other parts of your meal if needed. You will love how easy this recipe is, and come back to it again and again any time you need potatoes with your meal!

Spice things up with our Slow Cooker Jalapeno Scalloped Potatoes for a flavorful twist on the classic.

Why Our Recipe

  • Using a slow cooker is convenient and frees up your oven for other recipes.
  • The slow cooker guarantees soft, tender potatoes throughout the whole batch every single time.
  • Tips for making ahead or using this recipe for a large meal.
An overhead view of a plate of slow cooker scalloped potatoes.

Scalloped potatoes always seem so fancy and out of reach, but they really aren’t very hard, especially not if they’re cooked in a slow cooker! With just a few delicious ingredients, you will have a comfort-food classic side dish on your hands with very little effort.

Ingredient Notes

An overhead view of the ingredients needed to make slow cooker scalloped potatoes.
  • Russet Potatoes: Russet potatoes are a classic potato option, and they are starchy potatoes that are perfect for dishes like this since they won’t go mushy and can maintain their shape even after cooking for a few hours. Make sure to slice them evenly for the best results.
  • Heavy Cream: You can substitute with half-and-half, but the sauce won’t be as thick or indulgent.
  • Shredded Parmesan Cheese: Use freshly shredded Parmesan for the best flavor and melting quality.
  • Minced Garlic: Fresh garlic is best. Measure it with your heart.
  • Sharp Cheddar Cheese: This is an optional ingredient, but there’s nothing wrong with a little extra cheese on top, at least in our opinion!

Slicing the Potatoes

Probably the most intimidating step of making scalloped potatoes is having to actually cut the potatoes. That’s why we suggest you slice them using a food processor. It makes the process so much simpler, and it will only take a few minutes to do! A mandolin also works, though it can be easy to cut yourself when using a mandolin. You can also obviously use a knife if you don’t have any of these tools, but it might take a little longer to chop everything up!

Tips for Big Meals

Slow Cooker Scalloped Potatoes are a fantastic option for large meals like Sunday dinners or holiday feasts such as Thanksgiving, Christmas, or Easter. Here are a few tips to make it even more convenient:

Hold for Serving: Once the potatoes are done, you can switch the slow cooker to the “warm” setting to keep them hot until ready to serve. This makes it ideal for buffet-style meals or family gatherings where dishes need to stay warm over a longer period.

Prep Ahead: You can peel and slice the potatoes a day in advance. Just store the slices in a bowl of water in the refrigerator to prevent them from browning. You can also prepare the entire potato mixture the night before and store it in the fridge. When you’re ready to cook, just transfer everything to the slow cooker.

Slow Cooker Flexibility: The slow cooker frees up valuable oven space, which is a game changer during holiday meals. You can start it in the morning and let it cook while you focus on other dishes. Cooking on low for 7–8 hours allows for a more relaxed timeline, while the high setting (3–4 hours) works if you’re pressed for time.

Easy to Scale: Hosting a crowd? This recipe can easily be doubled or tripled. Just make sure your slow cooker is large enough to accommodate the extra volume or use multiple slow cookers if needed.

An overhead view of a slow cooker crock full of scalloped potatoes.

Make-Ahead Hack

One of the best things about making dishes in the slow cooker is that you can leave things on the warm setting for up to 4 hours after everything is finished cooking! That means that if your potatoes get done before you actually need them, you can just leave them on warm until it’s time to eat. These potatoes can cook on low for 6–8 hours or on high for 3–4 hours, so you can choose whichever works better for you!

Storage and Reheating Instructions

Refrigerate any leftovers in an airtight container for up to 3 days.

To freeze, portion the scalloped potatoes into individual servings and freeze them on a baking sheet. Once frozen, transfer the portions to a resealable freezer bag or airtight container. Store frozen for up to 3 months. Thaw in the fridge overnight before reheating.

Reheat in the microwave in 30-second increments on high, stirring in between to ensure even heating.

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