Lu-Ann Simon December 20, 2025

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Crockpot Scalloped Potatoes

Name: Crockpot Scalloped Potatoes
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 3 pounds potatoes, thinly sliced (Russets or Yukon Gold); 2 cups milk (whole or 2 percent, or half and half for richness); 1 large onion, thinly sliced (yellow or sweet); 2 cups shredded cheese (sharp cheddar or Gruyere); Salt, to taste; Freshly ground pepper, to taste

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There is nothing quite like the slow, savory scent of potatoes and melting cheese drifting through the house, promising a warm, comforting meal. On a cool afternoon or a busy holiday, Crockpot Scalloped Potatoes make a quietly impressive centerpiece, a dish that arrives at the table silky, bubbling at the edges, and full of gentle golden color. Serve it beside roasted greens or a simple protein for a meal that feels like a hug on a plate.

What Makes This Special

Crockpot Scalloped Potatoes work because the slow, steady heat gives thinly sliced potatoes time to absorb a creamy sauce, so each bite is tender, velvety, and deeply flavored. The crockpot does the heavy lifting while you handle the rest of the meal, and the result is one of those dishes that looks like you fussed all day when you did not.

Low effort, big flavor
Hands off cooking, perfect for busy days
Ideal for holiday tables or casual weeknights

If you enjoy cozy, set-and-forget comfort food, try pairing these potatoes with other slow cooker favorites, or let them shine beside a simple roasted chicken. For another easy crockpot comfort dish, you might also like this Crockpot Garlic Parmesan Chicken Pasta for a weeknight dinner that complements the same mellow, creamy notes.

Ingredients and Key Notes

The basic roles here are simple, potatoes for body and texture, milk for creaminess, onions for savory sweetness, cheese for richness and binding, and salt and pepper to lift the flavors. You can swap whole milk for half and half if you want a richer sauce, or use low fat milk if you prefer a lighter dish. If you like a bit of easterly tang, a mild cheddar or Gruyere works beautifully.

Potatoes, thinly sliced, starchy types like Russets or Yukon Gold are best for a creamy result
Milk, whole or 2 percent, can be swapped for half and half for extra richness
Onions, thinly sliced, yellow or sweet onions add depth and a hint of caramelized flavor as they cook
Cheese, sharp cheddar or Gruyere grate fresh for best melt and flavor
Salt, to taste, start with a modest amount and adjust after cooking
Pepper, freshly ground for best aroma and bite

If you like smoky notes, swap in turkey bacon for a lighter, leaner touch, crisp it first and scatter on top before serving. Remember no pork or alcohol are used here.

How to Cook Crockpot Scalloped Potatoes

Thinly slice the potatoes and onions. Use a sharp knife or a mandoline to get even, paper thin slices, which ensures uniform cooking and a tender, casseroled texture.
Layer the sliced potatoes, onions, and cheese in the crockpot. Create even layers so the cheese melts into and between the potato slices, seeding pockets of creamy texture and melty golden color.
Pour the milk over the layers. The milk should just reach the top of the potato stack, it will cocoon the slices and create that silky sauce as it cooks.
Season with salt and pepper. Scatter salt and freshly ground pepper through the layers to distribute flavor, and consider a light sprinkle on top for a crisped edge.
Cover and cook on low for 6 to 8 hours or until potatoes are tender and creamy. You will smell a warm, oniony, cheesy aroma when the dish is nearing readiness, and a knife should slide through the layers like butter.

Prep ~ 20 minutes, Cook ~ 6 to 8 hours, Total ~ 6.5 to 8.5 hours, Servings ~ 6, Kcal ~ 380

Prepare in Advance

You can assemble the Crockpot Scalloped Potatoes a day ahead to save time on a busy cooking day. Layer the potatoes, onions, and cheese inside the crockpot liner, pour the milk over, then cover tightly and refrigerate. For best results bring the crockpot insert close to room temperature for 30 minutes before turning on the cooker so you avoid a long cold start.

If you prefer, assemble the layers in an oven-safe dish and refrigerate up to 24 hours, then transfer to the crockpot or bake in the oven. If the top looks dry after refrigeration, add a splash more milk before cooking. If you prepare in the morning and plan to cook later the same day, set the crockpot on low when you leave and it will finish by dinner time.

How to Store Leftovers

Store leftovers in an airtight container or cover the crockpot insert well with plastic wrap or foil in the refrigerator. Cooked scalloped potatoes keep nicely in the fridge for up to 3 to 4 days. For longer storage, portion into freezer safe containers and freeze for up to 2 months, noting that texture can soften slightly after freezing and thawing.

To reheat from the refrigerator, warm gently in a 325 degree oven covered for 20 to 30 minutes, or spoon portions into a microwave safe bowl and heat in short bursts, stirring in between to maintain creaminess. From frozen, thaw overnight in the refrigerator, then reheat as above. A freshness cue is a bright, slightly tangy aroma and a firm but yielding texture. If the potatoes smell off or have a slimy surface, discard them.

What Goes Well with Crockpot Scalloped Potatoes

Roasted or grilled chicken with crisp skin
Garlic butter steak bites and potatoes for a hearty pairing, echoing savory roasted notes with extra char, try this Garlic Butter Steak Bites and Potatoes
Steamed green beans or a lemony sautéed kale to cut the richness
A simple mixed greens salad with vinaigrette for bright contrast
Roast pork alternative such as roasted turkey breast for the holiday table

Make It Your Own

Add herbs for brightness, fold in chopped fresh thyme or rosemary between layers for an aromatic lift that pairs beautifully with the creamy sauce.
Use different cheeses, swap half the cheddar for Gruyere or fontina for a nuttier, more complex melt.
Make it lighter, use low fat milk and a modest amount of cheese, and add a splash of chicken or vegetable broth to stretch the sauce while keeping flavor.
Add vegetables, nestle thin slices of parsnip or turnip among the potatoes for a rustic root vegetable twist that adds dimension.
Include turkey bacon for a smoky touch, cook turkey bacon until crisp, crumble on top just before serving.
Make it gluten free, ensure your shredded cheese and any added seasoning blends are gluten free, the base ingredients are naturally free of gluten.
Add a crunchy topping, sprinkle panko breadcrumbs mixed with a little butter over the top in the final 30 minutes of cooking for a golden crust if your slow cooker has a browning feature or transfer to a hot oven briefly.

Every variation keeps the base idea intact, a creamy slow cooked potato dish, but invites flavor profiles to shift from subtle and herbal to bold and smoky.

Cook’s Notes and Secrets

Slice evenly, aim for slices about 1/8 inch thick for consistent tenderness.
Avoid overfilling the crockpot, leave a little space at the top so heat circulates and the sauce reduces slightly.
Use room temperature milk and ingredients if possible, cold liquids can lengthen cooking time.
Rest for 10 to 15 minutes before serving, the sauce will thicken and set, making it easier to portion.
Test doneness with a knife, it should glide through layers without resistance, but the potatoes should hold their shape.
If topping with breadcrumbs or extra cheese for browning, finish under a hot broiler briefly in an oven safe dish, watch carefully until golden.

Frequently Asked Questions

Can I use frozen potatoes in a crockpot recipe?
Using frozen potatoes is not recommended because they release extra water as they thaw and cook, which can make the sauce thin and the texture mealy. If you must use them, reduce the initial liquid and check for doneness early.
How thin should I slice the potatoes?
Aim for about an eighth of an inch, so they cook evenly and meld into a creamy, layered texture. Uniform slices help ensure the entire dish is tender at the same time.
Can I substitute cream for milk?
Yes, substituting half and half or light cream will yield a richer, silkier sauce, but it also increases calories. You can do a half and half swap for a special occasion or use part milk and part cream to balance richness.
Will this work in an oven instead of a crockpot?
Absolutely, layer your potatoes and sauce in an ovenproof dish and bake at 350 degrees until the potatoes are tender, about 60 to 90 minutes depending on thickness. Finish under the broiler for a golden top.
How do I stop the top from getting too brown or dried out?
Keep the crockpot covered while cooking and avoid adding extra cheese on top too early. If you want a crunchy topping, finish in the oven for 5 to 10 minutes instead of adding dry toppings to the full long cook.
Can I make this dairy free?
Yes, use an unsweetened plant milk with a thicker consistency like a fortified soy or oat milk, and choose a dairy free cheese alternative that melts well. Texture will vary slightly but the slow cook method still works.
Is there a way to make this lower in calories without losing creaminess?
Use low fat milk, reduce the cheese by a third and add a little mustard for savory depth, or incorporate a light vegetable purée such as cauliflower blended with milk to add creaminess with fewer calories.

Final Thoughts

Crockpot Scalloped Potatoes are the kind of dish that fills the room with warmth, making weeknight dinners feel a little more special and holiday tables infinitely easier to manage. This set-and-forget approach yields a creamy, comforting side that pairs beautifully with roasted proteins and bright seasonal vegetables, and it adapts easily to your pantry and preferences. Give this recipe a try on your next cozy night in, and enjoy the simple pleasure of a creamy, cheesy bite that feels like home.

Crockpot Scalloped Potatoes

Author: anastasia-rice
Total Time: 440 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A cozy, set-and-forget dish featuring tender, velvety potatoes layered with creamy sauce and melty cheese, perfect for busy days or holiday tables.

Ingredients

Scale

3 pounds potatoes, thinly sliced (Russets or Yukon Gold)
2 cups milk (whole or 2 percent, or half and half for richness)
1 large onion, thinly sliced (yellow or sweet)
2 cups shredded cheese (sharp cheddar or Gruyere)
Salt, to taste
Freshly ground pepper, to taste

Instructions

Thinly slice the potatoes and onions using a sharp knife or mandoline.
Layer the sliced potatoes, onions, and cheese in the crockpot.
Pour the milk over the layered ingredients.
Season with salt and pepper throughout the layers.
Cover and cook on low for 6 to 8 hours until the potatoes are tender and creamy.

Notes

Assemble the dish a day ahead and refrigerate for convenience. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 420 minutes
Category: Side Dish
Method: Slow Cooking
Cuisine: American