Slow Cooker Scalloped Potatoes

This recipe is a “set it and forget it” savior for holiday dinners or cozy Sunday roasts. By using the slow cooker, you free up valuable oven space while ensuring the potatoes become incredibly tender without drying out.

Prep time: 20 minutes
Cook time: 4–5 hours (High) or 7–8 hours (Low)
Servings: 8 people

Ingredients

Potatoes: 3 lbs Yukon Gold or Russet (peeled and sliced 1/8-inch thick).
Aromatics: 1 small yellow onion (finely diced), 3 cloves garlic (minced).
The Sauce: 2 cups heavy cream (or half-and-half), 1/2 cup chicken or vegetable broth.
Thickener: 2 tbsp all-purpose flour.
Cheese: 2 cups shredded sharp cheddar or Gruyère (divided).
Seasoning: 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme or rosemary.
Finish: Fresh parsley for garnish.

Instructions

Prepare the Pot: Grease the insert of a 6-quart slow cooker with butter or non-stick spray.
Layer: Place half of the sliced potatoes and half of the onions/garlic into the slow cooker. Sprinkle with half of the salt, pepper, and herbs.
Whisk the Sauce: In a medium bowl, whisk together the cream, broth, and flour until smooth.
Assemble: Add the remaining potatoes and onions. Pour the cream mixture evenly over the top.
Cook: Cover and cook on High for 4–5 hours or Low for 7–8 hours, until potatoes are fork-tender.
The Cheesy Top: About 30 minutes before serving, sprinkle the cheese over the top. Cover and let it melt.
Optional Browning: To get the look in the photo, carefully remove the ceramic insert and place it under a broiler for 3–5 minutes until bubbly and brown.

Notes & Tips

Slice Evenly: Use a mandoline slicer if you have one. Consistent thickness ensures every potato bit is cooked at the same time.
Potato Choice: Yukon Golds hold their shape better, while Russets release more starch, making for a thicker, mash-like sauce.
Prevent Curdling: Use room-temperature cream and avoid using low-fat milk, as high heat can cause thin milk to “break” or curdle.

Nutritional Info (Per Serving)

Nutrient	Amount
Calories	340 kcal
Total Fat	22g
Carbohydrates	28g
Protein	10g
Sodium	450mg

Benefits of This Dish

Energy Dense: High in potassium and complex carbohydrates from the potatoes.
Efficiency: Frees up your oven for the main protein (like ham or turkey).
Texture: The slow cooking process allows the starch to gelatinize perfectly, creating a silkier texture than rapid oven baking.

Q&A

Q: Can I make this dairy-free?

A: Yes! Substitute the cream with full-fat canned coconut milk or a barista-blend oat milk, and use a vegan cheese shreds or nutritional yeast.

Q: Why are my potatoes still hard after 4 hours?

A: This usually happens if the slices are too thick or if the slow cooker lid was opened frequently (which drops the internal temperature significantly).

Q: Can I add meat?

A: Absolutely. Diced ham or cooked crispy bacon bits are classic additions that turn this side dish into a full meal.