Crockpot Scalloped Potatoes

These slow cooker scalloped potatoes are a creamy and delicious side dish with lots of melty cheese and a rich sauce!

Course Sides, Slow Cooker

Cuisine American

Keyword crockpot potatoes, crockpot scalloped potatoes, scalloped potatoes, slow cooker potatoes

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 293kcal

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

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.