Slow Cooker Cheesy Scalloped Potatoes

Gather ‘Round: The Cheesy Potato Story

Alright, so I have to tell you—I make these slow cooker cheesy scalloped potatoes waaaay more often than I should probably admit (my jeans might tattle, but that’s another story). My first proper memory of them? Thanksgiving, my aunt accidentally dropped half the cheese on the floor, laughed it off, and slammed another bag in. It was delicious anyway. Honestly, that’s the spirit of this recipe: casual, forgiving, and always a crowd-pleaser. My neighbor Dave, who can burn water, even managed it, so you’ll be grand.

Why You’ll Love This Recipe (Trust Me)

I whip these up when I’m after serious comfort food, or when my family starts dropping hints like “Isn’t it about time for your cheesy potatoes?” (subtlety is not their strong suit). The house smells amazing—there’s nothing like meandering in from the cold, catching that creamy-cheesy scent, and realizing dinner is basically done (so you can maybe put your feet up, or at least pretend to). I’ve wrangled with lumpy sauces before, but the slow cooker lets you skip all that. Also, I’m a sucker for any dish that lets me dump and stir, then walk away for hours. Oh, and the leftovers? They reheat, well, less than perfectly, but I secretly think the flavors get even richer by Tuesday.

What You’ll Need (Aka: The Scavenger Hunt)

• Six medium potatoes (Yukon Golds are my favourite; russets work too—heck, even red potatoes occasionally find their way in if that’s all I’ve got left)
• 1 large onion, thinly sliced (Red onions are a bit fancy, so I stick to white for tradition)
• 2 cups shredded cheddar cheese (Sharp cheddar sings here, but Monterey Jack or that random bag of cheese you’ve forgotten in the fridge are fair game)
• 1 cup heavy cream (Half-and-half in a pinch, and, okay, buttermilk once by accident. Not my finest hour)
• 3 tbsp butter (I use salted; it’s what’s in the fridge—nobody’s ever complained)
• 1/4 cup flour (Plain ol’ all-purpose; grandma insisted on King Arthur, but I don’t notice much difference)
• 1 1/2 cups milk (Whole milk makes it creamy, but I’ve grabbed 2% in a hurry)
• 1-2 cloves garlic, minced (More if no one’s coming over; wink)
• Salt and pepper (toss in a couple pinches, no need to fuss)
• Optional: Paprika or a pinch of nutmeg for a little something extra on top

How I Actually Make Slow Cooker Cheesy Scalloped Potatoes

1. Give your slow cooker a light spritz of oil (or a quick swipe with butter. Or just hope for the best—I’ve forgotten before; cleanup requires more elbow grease, but the world keeps turning).
2. Peel (or don’t peel—life’s too short) and slice your potatoes about 1/8 inch thick. Grab a mandoline if you have one, but careful with those fingers! I still have a tiny scar; that thing is sharper than it looks.
3. Layer half the potatoes on the bottom, then scatter half the onion. Sprinkle a handful of cheese, then repeat with the rest. It doesn’t have to be even—mine never are.
4. In a saucepan, melt butter over gentle heat. Toss in garlic, then whisk in the flour for about a minute (you’re aiming for a sandy paste). Pour in the milk and cream slowly—stir like mad to beat out lumps. Don’t panic if it looks weird; it always evens out after a few minutes over heat.
5. Add a few pinches of salt and pepper. Let it thicken a few minutes. Here is where I always sneak a little taste; yes, it’s mostly for “seasoning adjustment,” but I won’t tell if you don’t.
6. Pour that glorious sauce over your potato layers. Wiggle the slow cooker insert a bit to help it settle in all the cracks.
7. Cover and cook on LOW for 5–6 hours (if you’re short on patience, 3 hours on HIGH, but the texture gets a bit mushier—some folks like it!). Check a spud with a fork around hour five (my slow cooker runs hot, your mileage may vary!).
8. If you fancy, sprinkle a dash of paprika or nutmeg over the top in the last 30 mins. One time I tried ground cumin, but honestly, it confused everyone.

What I’ve Learned: Notes from the (Crowded) Trenches

• I once skipped pre-cooking the sauce out of impatience—regretted it. Clumpy city, population: me.
• The thinness of your potato slices really matters. Too thick, and you’ll be staring at crunchy slices come dinnertime. Not ideal.
• If you need to keep it warm, just flip the slow cooker to KEEP WARM; learned the hard way not to leave it on HIGH, unless you want potato chips stuck to the sides.

Mixing It Up: Variations I’ve Actually Tried

• Bacon bits—if you have leftovers, throw ‘em in. Game changer (or so my youngest tells me)
• I added mushrooms once. Controversial. Maybe skip it if your eaters are mushroom-phobic.
• Gruyère instead of cheddar is chef’s kiss but my wallet grumbled
• Scallions, chives, or spring onions sprinkled at the end for a fresh hit
• One time I tried shredded leftover roast chicken. It tasted great; texture was a weird mix, though, so maybe don’t make it the star

You Don’t Need Every Fancy Gadget: Equipment

You’ll need a slow cooker (any brand—I swear by my old Crock-Pot, but my cousin loves her Instant Pot’s slow cook function). Mandoline slicers are great for fast, even spuds, but if you’re like me and can’t find yours half the time, a sharp knife and steady hand absolutely gets the job done. Forgot the saucepan? Micro-wave the sauce in short bursts, stirring a lot. Not perfect, but desperate times, you know?

How I Store Leftovers (Sort Of)

Airtight container in the fridge, 3–4 days, though honestly, it never lasts a day in my house (there’s a recurring midnight snack thief—might be me). Just nuke ‘em single servings in the microwave, covered, with a splash of milk to keep ‘em creamy.

Serving: Our Family Traditions (And Yours could be Different)

I serve these alongside ham at Easter, but honestly they’re just as likely to be lunch the next day, with a big green salad and maybe some crusty bread if I’m feeling all fancy. My brother likes ketchup on his, which—well, he’s entitled to opinions.

What I Wish I’d Known: Pro Tips

• Don’t rush slicing the potatoes. I did once, and the uneven bits were, honestly, a bit tragic.
• Letting the sauce sit for five minutes before pouring? Makes it thicker, so there’s less pooling on the bottom.
• If you try to double the recipe, maybe borrow a second slow cooker or you’ll be poking around for hours wondering why it’s still half-raw.

FAQ (Stuff Folks Actually Ask Me—No Joke)

• Can I prep this the night before? Sure can! Just layer it up, sauce and all, then stash in the fridge. The sauce thickens, but it all mellow out when cooking.
• Is the sauce supposed to look weird at first? Oh, absolutely. It often looks like a science experiment, but it always comes together. If you want to nerd out about cheese science, Serious Eats has a great explainer.
• Help, my sauce curdled! Is it ruined? Nope! Give it a good stir, maybe add a touch more milk. Honestly, after cooking, nobody notices.
• Could I make this vegan? You could, yeah. Some folks swear by vegan cheese and coconut milk. I haven’t, but Minimalist Baker has a well-loved version.
• Do I need to peel the potatoes? I mean, that’s your call. Some days I peel, some days… the skins stay. No one’s staged a protest yet.

Alright, there you have it—my very real, very not-perfect take on slow cooker cheesy scalloped potatoes. If you mess them up, that’s just character, right? (And if you have extra, send me some. I’ll trade you my banana bread recipe.)

★★★★★ 4.70 from 7 ratings

Slow Cooker Cheesy Scalloped Potatoes

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

Slow Cooker Cheesy Scalloped Potatoes is a creamy, cheesy side dish made with thinly sliced potatoes layered with cheese and a savory sauce, all cooked until tender in a slow cooker.

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Ingredients

• 2 pounds russet potatoes, peeled and thinly sliced
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. 1
   Grease the inside of a slow cooker with melted butter.
2. 2
   In a large bowl, combine the heavy cream, garlic, salt, and pepper.
3. 3
   Layer one-third of the potato slices in the bottom of the slow cooker. Top with one-third of the onion, cheddar cheese, mozzarella cheese, and Parmesan cheese. Pour over one-third of the cream mixture. Repeat layers two more times, finishing with cheese on top.
4. 4
   Cover and cook on LOW for 4 hours, or until potatoes are tender and the cheese is bubbly.
5. 5
   Serve hot, garnished with fresh parsley if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 390 caloriescal

Protein: 15gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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