Slow Cooker Scalloped Potatoes

Inside of the slow cooker with the cooked scalloped potatoes covered in melted cheese.

Slow Cooker Scalloped Potatoes are creamy, cheesy, and packed with comforting flavor! Made with tender slices of buttery Yukon Gold potatoes and a rich, homemade cheese sauce, this easy crockpot side dish is perfect for holiday dinners, busy weeknight meals when you need a hands-off side dish, and for cozy Sunday dinner with family & friends.

Course Side Dish

Cuisine American

Keyword slow cooker scalloped potatoes

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 390kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 cup heavy cream
1 cup full-fat sour cream
2 tablespoons all-purpose flour
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
3 pounds Yukon Gold potatoes (peeled and thinly sliced ¼-inch)
1½ cups shredded cheddar cheese divided
1 small onion (finely diced, about ½ cup diced onion)

Instructions

Into your slow cooker, add the heavy cream, sour cream, flour, minced garlic, onion powder, garlic powder, kosher salt and pepper. Whisk until smooth and combined well.
1 cup heavy cream, 1 cup full-fat sour cream, 2 tablespoons all-purpose flour, 1 tablespoon minced garlic, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
Add in the thinly sliced potatoes, ½ cup of the shredded cheddar cheese, and the finely diced onion. Stir everything together well, until the potatoes are coated in the sauce.
3 pounds Yukon Gold potatoes, 1½ cups shredded cheddar cheese, 1 small onion
Sprinkle the remaining 1 cup of shredded cheddar cheese over top of everything.
Cover with the lid and cook on HIGH heat for 3-4 hours or on LOW heat for 6-8 hours, until the potatoes are fork-tender.
^{*To avoid condensation/water dripping from the lid while cooking; lay a double layer of paper towels (or a clean kitchen towel) over top the slow cooker before covering with the lid. The paper towel will catch the drips before it can land on the potatoes inside.}
Let the potatoes sit inside the slow cooker, uncovered, for about 10 minutes to thicken the sauce up and let everything set and come together before serving warm, enjoy!

Notes

Use a sweet onion or yellow onion. For the minced garlic, you can either use fresh garlic cloves (measure after finely chopping them) or you can use jarred minced garlic or garlic paste.
Scalloped potatoes traditionally use peeled potatoes. However, Yukon Gold potatoes have a thinner skin than russets and other potatoes, so if you would rather save time, you can skip peeling them. I prefer the potatoes peeled for this recipe.
Slice the potatoes to about ¼-inch thickness; scalloped potatoes are usually very thin slices. Avoid thick slices as it changes the texture of the scalloped potatoes and they may take longer to cook. I recommend using a mandolin slicer for best results when slicing potatoes thin.
At the end of the cook time, before serving, let the crockpot sit (uncovered, without the lid on) for 10 minutes or so to help thicken up the creamy sauce if needed.
Buy a block of cheese and use a cheese grater to shred it yourself. It will melt much smoother and creamier inside the slow cooker compared to the bagged pre-shredded cheese.
Use mild cheddar, medium, sharp cheddar, or extra sharp cheddar. Another option is colby jack cheese or white cheddar cheese. I prefer using a medium cheddar or sharp cheddar in these cheesy potatoes.
Yukon Golds are the best potatoes to use for scalloped potatoes because they hold their shape nicely during the longer cook time. Other potatoes (more starchy ones like Russets) will break down, become mushy, and disintegrate into the sauce during the longer cook time. Plus, Yukon Golds have this perfect buttery creamy texture and flavor to them that is perfect with the creamy cheesy sauce.

Nutrition