Name: Crockpot Scalloped Potatoes
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 6 medium russet potatoes, peeled and thinly sliced; 1 small onion, finely chopped; 2 cloves garlic, minced; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 1/2 cups milk (any kind); 1 cup shredded cheddar cheese; 1/2 cup grated parmesan cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; Cooking spray or oil for crockpot

Creamy, cheesy, and slow-cooked to perfection—these crockpot scalloped potatoes are my go-to side dish when I want something comforting and hassle-free. With tender slices of russet potatoes smothered in a rich, velvety cheese sauce, this dish is ideal for holidays, family dinners, or whenever I crave a cozy, homestyle meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 medium russet potatoes, peeled and thinly sliced

1 small onion, finely chopped

2 cloves garlic, minced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/2 cups milk (any kind)

1 cup shredded cheddar cheese

1/2 cup grated parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

Cooking spray or oil for crockpot

Directions

I start by lightly greasing the inside of my crockpot with cooking spray or oil.

In a medium saucepan over medium heat, I melt the butter and cook the minced garlic for about 30 seconds until it becomes fragrant.

I whisk in the flour and cook it for 1 minute to create a smooth roux.

Gradually, I whisk in the milk, stirring constantly until the sauce thickens—usually around 3 to 5 minutes.

Once thickened, I remove the pan from the heat and stir in the cheddar cheese, salt, pepper, and paprika until smooth and creamy.

In the crockpot, I layer half of the sliced potatoes and sprinkle half of the chopped onions on top.

I pour in half of the cheese sauce, then repeat with the remaining potatoes, onions, and sauce.

Finally, I top it all with grated parmesan.

I cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours until the potatoes are fork-tender and the sauce is bubbling.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 6 hours (on low) or 3–4 hours (on high)

Total Time: 6 hours 15 minutes

Calories: Approximately 310 kcal per serving

Variations

I sometimes add chopped cooked bacon between the layers for a smoky flavor.

For a sharper taste, I substitute part of the cheddar with aged gouda or gruyère.

I like to use Yukon gold potatoes for a buttery texture when I don’t have russets.

To make this gluten-free, I swap the flour for a 1:1 gluten-free flour blend.

I occasionally mix in fresh herbs like thyme or rosemary for added depth.

Storage/Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. When I reheat them, I use the microwave in short bursts or warm them in the oven at 350°F (175°C) until heated through. If the potatoes seem dry, I stir in a splash of milk before reheating to restore the creamy texture.

FAQs

How do I know when the scalloped potatoes are done?

I check by piercing the potatoes with a fork—if they’re tender all the way through and the sauce is bubbling, they’re ready.

Can I make this recipe ahead of time?

Yes, I often prep the sauce and slice the potatoes the night before, then assemble and cook the next day. Fully cooked leftovers also reheat beautifully.

Can I use a different type of cheese?

Absolutely. I like mixing cheeses like mozzarella, Monterey Jack, or gruyère for variety and added flavor.

Do I have to peel the potatoes?

No, peeling is optional. When I’m short on time or want extra fiber, I leave the skins on, especially if using thin-skinned potatoes like Yukon gold.

What if I don’t have a slow cooker?

I can bake this in a covered casserole dish at 350°F (175°C) for about 1 hour and 15 minutes, or until the potatoes are tender and the top is golden.

Conclusion

These crockpot scalloped potatoes are the definition of comfort food—creamy, cheesy, and incredibly easy to prepare. I love how they free up my oven and hands for other dishes, especially during holidays. Whether I’m serving them alongside a roast or making them the star of a weeknight dinner, they always disappear fast.

Recipe: