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This image shows Crockpot scalloped potatoes served in a white round bowl, mixed with cream, chicken broth, minced garlic, salt, and pepper, and topped with freshly chopped cilantro for a flavorful finish.

Crockpot Scalloped Potatoes Recipe

This Crockpot Scalloped Potatoes recipe is a creamy, cheesy side dish made with layers of thinly sliced potatoes, rich cream, and melted cheddar and parmesan. It’s a hands-free, comforting dish perfect for family dinners, potlucks, or holiday gatherings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 542 kcal

Equipment

  • Crockpot (slow cooker)
  • Mandoline slicer or sharp knife
  • Mixing spoon or whisk
  • Measuring cups and spoons
  • Non-stick cooking spray
  • Small mixing bowl

Ingredients
  

  • 2 tsp minced garlic
  • 2½ cup shredded cheddar cheese
  • 1 cup heavy whipping cream
  • 3 lb russet potatoes peeled and sliced approximately 1/4″ thick
  • 1 tsp pepper
  • 1 tsp salt
  • ¼ cup chicken broth
  • ½ cup shredded parmesan cheese

Instructions
 

  • In a small mixing bowl, combine the cream, chicken broth, minced garlic, salt, and pepper, stirring until well blended.
    This image shows a creamy mixture of cream, chicken broth, minced garlic, salt, and pepper being stirred together in a mixing bowl, creating a rich and flavorful sauce for scalloped potatoes.
  • Lightly coat the inside of your crockpot with non-stick cooking spray.
  • Arrange one-third of the sliced potatoes in an even layer on the bottom of the crockpot.
    This image shows the first layer of thinly sliced potatoes being evenly arranged at the bottom of the Crockpot, ready to be coated with the creamy sauce.
  • Pour one-third of the cream mixture over the potatoes, then sprinkle one-third of both the cheddar cheese and parmesan cheese on top.
    This image shows the creamy mixture being poured over the first layer of potatoes, followed by a generous sprinkle of cheese to add richness to the scalloped potatoes.
  • Repeat the layering process two more times, using the remaining potatoes, cream mixture, and cheeses.
    This image shows the layering process being repeated with more sliced potatoes, creamy sauce, and shredded cheese, building up the dish for even cooking.
  • Once all the layers are assembled, cover the crockpot with the lid.
    This image shows the final layer of thinly sliced potatoes topped with a thick layer of shredded cheese, ready to be slow-cooked to perfection in the Crockpot.
  • Cook on high for 3 to 4 hours, or until the potatoes are tender when pierced with a fork.
    This image shows the scalloped potatoes slowly cooking in the Crockpot, as the creamy sauce thickens and the potatoes become tender and flavorful.
  • Once cooked, optionally sprinkle fresh parsley over the top for added color and flavor.
    This image shows the scalloped potatoes fully cooked in the Crockpot, with a bubbly, golden cheesy topping and tender, creamy potatoes underneath.
  • Serve immediately while warm and cheesy.
    This image shows a serving of creamy scalloped potatoes being scooped out of the Crockpot, topped with fresh chopped cilantro for a bright and flavorful finish.

Notes

  • Add a pinch of nutmeg or smoked paprika to the cream mixture.
  • Use a mandoline slicer for evenly thin potato slices, ensuring even cooking.
  • You can substitute vegetable broth for chicken broth to make the dish vegetarian.