Dinner

Savor the Creamy Comfort of Slow Cooker Scalloped Potatoes Recipe

BySarah Summers December 15, 2025December 15, 2025

Introduction

Slow Cooker Scalloped Potatoes are a creamy and comforting side dish perfect for any meal. Tender layers of sliced potatoes baked in a rich cheese and garlic sauce make this recipe a crowd-pleaser with minimal effort. Let your slow cooker do the work while you enjoy a delicious, hands-off dish.

The image shows a close-up of a black bowl filled with a creamy potato dish. The dish has several thinly sliced potato layers that appear soft and covered with a smooth, white creamy sauce. On top, there is a light sprinkle of orange cheese melted evenly with some black pepper and small green herb bits sprinkled across the surface. The colors blend softly, creating a rich and tasty look. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds russet potatoes, peeled and sliced ¼-inch thick
1 cup heavy whipping cream
¼ cup chicken broth
2 teaspoons minced garlic
½ cup shredded parmesan cheese
2½ cups shredded cheddar cheese
1 teaspoon salt
1 teaspoon pepper
Cooking spray
Fresh parsley for garnish (optional)

Instructions

Step 1: Spray your slow cooker insert generously with cooking spray to prevent sticking.
Step 2: In a mixing bowl, combine the heavy cream, chicken broth, minced garlic, salt, and pepper until well blended.
Step 3: Arrange one-third of the sliced potatoes in the bottom of the slow cooker, overlapping slightly.
Step 4: Sprinkle one-third of both the parmesan and cheddar cheeses over the potatoes, then pour one-third of the cream mixture on top.
Step 5: Repeat the layering process two more times with the remaining potatoes, cheeses, and cream mixture.
Step 6: Cover and cook on high for 3 to 4 hours, or until the potatoes are tender when pierced with a fork.
Step 7: Let the dish stand for 10 minutes before serving. Garnish with fresh parsley if desired.

Tips & Variations

Use Yukon Gold potatoes for a slightly creamier texture and buttery flavor.
For a vegetarian version, substitute vegetable broth for the chicken broth.
Add a pinch of nutmeg to the cream mixture for a warm, subtle spice.
Top with crispy bacon or sautéed onions for extra flavor and texture.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20-30 minutes. You may also reheat individual portions in the microwave.

How to Serve

A close-up image of a round white bowl filled with a creamy potato dish. The bowl has three layers of thinly sliced potatoes arranged neatly, covered with a smooth, thick layer of creamy cheese sauce that is light yellow and slightly glossy. The top is sprinkled with small green herbs and black pepper flakes, adding a touch of color and texture. The creamy sauce covers the potatoes evenly, creating a soft, inviting surface. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for this recipe?

Yes, russet potatoes work best for their starch content and texture, but Yukon Gold potatoes can also be used for a creamier result. Avoid waxy potatoes as they tend to hold their shape too much and may not soften enough.

Can I prepare this dish ahead of time?

You can assemble the dish a few hours ahead and keep it refrigerated before cooking. Just add extra cooking time if cooking from cold. Avoid storing the slow cooker insert overnight without cooking, as the potatoes may discolor.