Crock Pot Scalloped Potatoes
These Crock Pot Scalloped Potatoes are some of the best potatoes we've ever made. With just 7 ingredients, the slow cooker does all of the cooking for you. It's a cheesy potato recipe that's great for a crowd, and we promise they're so good you probably won't have leftovers.
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Ingredients
- 1 cup heavy cream
- 10.5 ounce cream of chicken soup
- ¾ cup sharp cheddar cheese
- ¾ cup gruyere cheese
- 1 tablespoon dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 pounds Yukon Gold potatoes (about 4-5 medium potatoes) peeled, cleaned, sliced in ⅛-inch slices
- Optional Garnish: snipped fresh parsley
Instructions
- For the cheese sauce, in a medium mixing bowl, whisk together heavy cream, cream of chicken soup, ½ cup of both the cheddar cheese and gruyere cheese, dried minced onion, garlic powder, salt and pepper.
- Lightly grease a crockpot with nonstick cooking spray or butter. Add ½ of the potatoes in a single layer. Lightly season with salt and pepper. Evenly drizzle on half of the cheese sauce. Repeat these 2 layers.
- Add paper towels to the top of the crockpot, stretching it beyond both ends so that it doesn't drape down and touch the potatoes when covered with the lid.
- HIGH cook steps: Cook 3 hours. Insert a knife to check doneness. If not done, cook an additional 30-60 minutes. LOW cook steps: Cook 5 hours. Insert a knife to check doneness. If not done, cook an additional 30-60 minutes.
- Once they're tender, turn off the crockpot. Gently blot any excess grease from the top with a paper towel, if needed. Add the remaining cheeses in an even layer, recover with the lid, and allow the mixture to set up for 30 minutes.
- If desired, garnish with fresh parsley before serving.
Video
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the oven for a few minutes until warmed through.
You can also freeze leftover potatoes, just add them to a separate airtight container and freeze for up to 2 months. Thaw prior to reheating.
Crockpot cheesy potatoes are great to make in advance too, in fact this is what we always do when we make them. On high, the recipe takes 3 hours and on low it takes 5, giving you plenty of time to prep the main course.
Expert Tips
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- Carefully use a mandolin for even potato slices. Rather than cutting with a chef's knife, it's easier and faster to use a mandolin! Take care when using it, we like to wear a mandolin glove for extra safety.
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- Be sure to use Yukon Gold. This is super important. When testing the recipe, we found that Yukon Gold held the potato casserole together and yielded a creamy texture.
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- Homemade Cream of Chicken Soup. If you don't like using cream of chicken soup from a can, you can make it from scratch. Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
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- Swap the heavy cream for half and half. You can do this for a bit of a lighter version, but we truly recommend the heavy cream...it's so delicious.
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- Crockpot Tip. Please note that different brands and models of crockpots may have varying cooking times and temperatures. It's important to monitor your scalloped potatoes as they cook, especially the first time you prepare this recipe, to ensure they reach the desired tenderness without overcooking. Adjust the cooking time as necessary based on your specific crockpot's performance.
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