Oh my goodness, let me tell you about my favorite Slow Cooker Scalloped Potatoes! This dish holds a special place in my heart because it reminds me of family gatherings and cozy nights at home. There’s just something about the creamy, cheesy layers of potatoes that makes everything feel right in the world. I love being able to toss everything into the slow cooker and let it do its magic while I focus on catching up with my husband or playing with our cat.
The combination of garlic, cheese, and that warm, buttery flavor is simply irresistible! You’ll find that the potatoes turn out perfectly tender and soaking in deliciousness. Plus, it’s such an easy recipe, making it great for busy weeknights or a fun get-together with friends. I guarantee this dish will be a hit at your table, just like it always is at mine! If you’re in the mood for something else comforting, try pairing it with my Easy Homemade Meatloaf for a complete meal!
Why You’ll Love This Slow Cooker Scalloped Potatoes Recipe
- Super creamy texture from heavy cream and a cheesy blend of cheddar and Parmesan
- Effortless preparation—just layer and let the slow cooker do the work
- Perfectly tender potatoes after hours of slow cooking
- Rich and savory flavors with hints of garlic, thyme, and nutmeg
- Ideal for feeding a crowd or as a hearty side for family meals
- Versatile enough to customize with your favorite herbs or cheeses
- Great for meal prep and leftovers; reheats beautifully
This recipe allows you to enjoy scalloped potatoes without the fuss, just set it and forget it until mealtime!
How to Make Slow Cooker Scalloped Potatoes
These slow cooker scalloped potatoes are the epitome of comfort food! They’re creamy, cheesy, and so easy to whip together. Perfect for family gatherings or cozy dinners at home, they’ll have everyone coming back for seconds!
What You’ll Need:
- Russet potatoes – 4 large, peeled and thinly sliced. I love russets for their creamy texture once cooked!
- Onion – 1 medium, thinly sliced. Sweet onions work beautifully if you prefer a milder flavor.
- Heavy cream – 2 cups. I always use Horizon Organic cream; it gives the dish an extra richness.
- Cheddar cheese – 1 cup, grated. Sharp cheddar adds fantastic flavor; I recommend Cabot’s for its sharpness.
- Parmesan cheese – 1/2 cup, grated. Freshly grated is best, and I love the nutty flavor of BelGioioso.
- Garlic – 2 cloves, minced. Fresh garlic really boosts the flavor of these potatoes.
- Dried thyme – 1 teaspoon for that classic savoriness.
- Salt and black pepper – 1/2 teaspoon each, to taste. Feel free to adjust according to your preference!
- Nutmeg (optional) – 1/4 teaspoon for a warm, aromatic touch.
- Fresh thyme (for garnish, optional) – Gives a lovely finish and fresh burst of flavor!
The Directions:
- Start by peeling and thinly slicing the russet potatoes and onion. A mandoline can be a real time-saver here!
- Layer half of the potato slices in the bottom of your slow cooker. Then, add half of the sliced onions on top, followed by half of the minced garlic. Sprinkle with half of the salt, pepper, and dried thyme.
- Repeat the layers with the remaining potato slices, onions, and garlic. Make sure to season with the remaining salt, pepper, and thyme.
- In a mixing bowl, combine the heavy cream, cheddar cheese, Parmesan cheese, and nutmeg (if using). Stir until well mixed, then pour it evenly over the layered potatoes.
- Cover the slow cooker and cook on low for 5-6 hours. You’ll know it’s ready when the potatoes are tender and the cheese is all bubbly and gooey.
- Once done, let the potatoes cool for a few minutes before serving. If you like, garnish with fresh thyme for that extra touch!
Enjoy these incredibly creamy and cheesy scalloped potatoes—they’re sure to be a hit!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes work well for their creaminess and texture, you can substitute them with Yukon Gold potatoes for a slightly sweeter flavor and a buttery texture. Just ensure the potatoes are thinly sliced to cook evenly!
How Can I Make This Recipe Lighter?
If you’re looking to cut down on calories, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. For a lower-fat cheese option, try using reduced-fat cheddar or a dairy-free cheese alternative.
What Should I Do with Leftover Scalloped Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can sprinkle a little extra cheese on top before reheating for added flavor!
Can I Prep This Recipe the Night Before?
Yes, you can assemble the layers of potatoes and cheese mixture the night before. Just cover and refrigerate it overnight. In the morning, you can place it directly in the slow cooker and cook as directed. This makes it super convenient for busy days!
