Crockpot Scalloped Potatoes
Rich and comforting, these Crockpot Scalloped Potatoes are the perfect side dish. You'll love the delicious cheesy flavors paired with tender slices of potato and savory seasonings!
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Cheesy potatoes in a rich sauce with a creamy texture make for an excellent side dish to pair with all of your favorite meals. Making this classic potato dish has never been easier thanks to this crockpot recipe!
Why this Recipe Works
If your oven is occupied and you still need to put together one of your favorite potato recipes, why not make it in the slow cooker?
Scalloped potatoes are an easy side dish perfect for feeding a crowd! Thanks to simple ingredients, this recipe is great for weeknight dinners or holiday meals.
And if you can't get enough potato side dishes, try my Garlic Herb Hasselback Potatoes or these Cheesy Chicken Bacon Ranch Potatoes.
Ingredients Needed
- Yukon Gold Potatoes: This kind of potato balances waxy and starchy and gets nice and tender in the slow cooker without falling apart.
- Whole Milk: Helps form the base for your cheesy sauce.
- Chicken Stock: Chicken broth adds lots of flavor and prevents your sauce from getting too thick
- Cornstarch: Gives the sauce a rich and creamy quality.
- Seasonings: Add salt, black pepper, dried thyme, and garlic for flavor.
- Cheese: You'll need two different kinds of shredded cheese (Mozzarella and white cheddar) as well as Parmesan cheese.
- Parsley: For garnish.
How to Make Crockpot Scalloped Potatoes
- Step 1: Use a mandoline or sharp knife to cut the potatoes into even slices.
- Step 2: In a mixing bowl, combine milk, chicken stock, cornstarch, salt, pepper, garlic, and thyme.
- Step 3: Add the potatoes to the slow cooker in as even a layer as possible, then pour the milk mixture over the potatoes. Cover and cook for 4 hours on high or 6 hours on low.
- Step 4: Give the mixture a stir, then top with mozzarella and white cheddar. Return lid to crockpot and cook on high for another hour. Garnish with Parmesan, parsley, and additional salt and pepper to taste.
Recipe Tips
- For the best quality, shred your own cheeses. Pre-shredded cheese often has a coating on it that prevents sticking, but makes it harder to melt.
- If you want to add other cheeses or try different varieties in your crock pot scalloped potatoes, go for provolone, gruyere, or Swiss cheese.
- The milk mixture may not fully cover the raw potatoes, but as they cook, they'll sink into the liquid.
- For an even creamier sauce, use heavy whipping cream in place of some of the milk.
Recipe FAQ's
The reason this dish is called scalloped potatoes is because of an older English word, "collop," which means to slice thinly. Some people also say the thin layers of potatoes are similar to a scallop shell.
Most scalloped potato recipes are made without cheese and rely instead on just a creamy sauce, while au gratin potatoes are always cheesy. This recipe does add cheese to your scalloped potatoes and could also be considered potatoes au gratin!
More Easy Slow Cooker Recipes
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Crockpot Scalloped Potatoes
Equipment
Ingredients
- 3 pounds yukon potatoes sliced thin ⅛” thick (red potatoes can be used)
- 2 cups whole milk
- ½ cup chicken stock
- 2 tablespoons cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 cloves fresh garlic chopped
- ½ teaspoon dried thyme
- 1 cup mozzarella cheese shredded
- 1 cup extra sharp white cheddar cheese shredded (8 oz block)
- ¼ cup parmesan cheese grated, for garnish
- Fresh parsley for garnish
Instructions
- Using a mandolin or sharp knife, slice each yukon potato into ¼ to ⅛ inch slices- the thinnest setting possible Set aside.
- In a large mixing bowl add the milk, chicken stock, cornstarch, salt, black pepper, garlic and thyme. Whisk the ingredients until completely combined. Set aside.
- Place the thinly sliced potatoes into the crock pot, arranging them to be as level as possible. Pour the milk mixture over the potatoes, then gently stir with a wooden spatula or spoon.
- Cover and cook on high setting for 4 hours or low setting for 6 hours, stirring every hour.
- When the first cooking time is complete, give the mixture another stir then top with the mozzarella and white cheddar cheeses.
- Return the lid to the crock pot and cook on high for an additional 1 to 1½ hour until the potatoes are tender.
- Garnish with some of the grated parmesan cheese, salt and pepper and serve while warm
Video
Notes
- Store leftovers in air-tight containers and refrigerate for up to 4 days.
- Want to use a different cheese? Go for it! I recommend using a shredded white cheese; you could consider provolone, a gruyère cheese, or possibly even Swiss.
- Don’t worry if the milk mixture doesn’t cover all the sliced potatoes when everything is added into the crockpot; the moisture builds quickly so within the first hour, the potatoes will have started to soften, and gravity takes over, allowing all pieces to sink into the creamy milk mixture.
