Slow Cooker Scalloped Potatoes are rich, creamy, and delicious! A classic side dish made in your crock pot, and so easy you’ll make them over and over again.
Slow Cooker Potatoes
When making any kind of creamy potatoes, one of the worst things that can happen is to have them dry out while baking. Thankfully, when you cook them in the crock pot, you don’t have to worry about that happening. The liquid doesn’t evaporate, so the potatoes are nice and creamy every time!
Traditional scalloped potatoes don’t have cheese on top. My family loves cheese, so I topped mine with grated cheddar cheese. It makes them over the top delicious! Of course, they are still tasty without cheese, so you can serve them that way if you prefer.
Which potatoes are best for scalloped potatoes?
I use regular Russet potatoes for mine, but Yukon gold potatoes work well too. Red potatoes are a good option if you like to leave the skins on. They just don’t release as much starch, so the end result might not be quite as thick and creamy.
HOW TO MAKE SLOW COOKER SCALLOPED POTATOES
- potatoes (I use russet potatoes)
- cream (I used heavy cream)
- garlic (I used fresh garlic, but dry minced garlic will also work)
- dry minced onion
- Parmesan cheese (adds great flavor)
- salt and pepper
- cheddar cheese (optional, but very tasty)
First up, you need to peel and slice your potatoes about an eighth of an inch thick. Spread about a third of the sliced potatoes in the bottom of a greased slow cooker. Drizzle about a third of the cream over the potatoes, then sprinkle with a third of the seasonings. Repeat two more times.
Place the lid on your crock pot and cook on high for 4-5 hours or until the potatoes are tender. I stirred mine once after a couple hours, but that’s not mandatory. If desired, sprinkle cheddar cheese on top of cooked potatoes and cook for about 5 more minutes till the cheese melts.
How to store leftover scalloped potatoes?
If you happen to have any leftover potatoes, place them in an airtight container in the fridge. They will last for 3-4 days. To reheat, place in the microwave and heat for a minute or two.
-For more rustic potatoes, leave the skins on. Just make sure you scrub them really well and remove any blemishes and rough spots.
-Change up the type of cheese you use on top. You could use shredded gruyere, mozzarella, swiss, or colby jack cheese. For a bit of kick, you could even sprinkle them with pepper jack cheese.
-Add some diced ham to make the dish even more hearty. You could even stir in some crumbled cooked bacon.
-Feel free to add different vegetables like broccoli, asparagus, or even peppers. I like my veggies with a bit of crunch, so I’d add them half way through the cooking time so they didn’t get overcooked.
What goes good with scalloped potatoes?
You can serve potatoes as a side dish to just about any meal, but they are best served with meat dishes that aren’t already carb heavy.
Ham is wonderful alongside these creamy potatoes, but steak and chicken also make a great pairing. I like adding some green vegetables or a salad to round out the meal. Here are a few more suggestions:
- Chicken with Lime Butter
- Pecan Crusted Salmon
- BBQ Meatballs
- Melt in Your Mouth Mayonnaise Chicken
- Garlic Butter Filet Mignon
- Honey Mustard Bacon Chicken
Whatever you serve them with, they are sure to be a hit! They would even make a perfect lunch served with a green salad.
And since you don’t have to heat up the oven, you can even serve them during the summer with your grilled meats. Take them to a BBQ or potluck and watch them disappear! Everyone loves them, they are a classic comfort food that appeals to adults and kids alike.
CHECK OUT THESE OTHER TASTY SIDE DISHES:
CHEESY SLOW COOKER SCALLOPED POTATOES
- 5 large russet potatoes
- 1 1/2 cups heavy whipping cream
- 3 cloves garlic, minced
- 1 Tbsp dry minced onion
- 1/4 cup Parmesan cheese freshly grated
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- Spray a 6 quart crock pot with non stick spray; set aside.
- Peel potatoes and slice 1/8" thick. Arrange a third of the potatoes in the bottom of the prepared crock pot.
- Drizzle about a third of the cream evenly over the potatoes. Sprinkle a third of the garlic, minced onion, Parmesan, salt, and pepper over the potatoes. Repeat two more times.
- Cover slow cooker. Cook potatoes on HIGH for 4-5 hours or until tender.
- Sprinkle cheese on top of potatoes. Cook for about 5 more minutes or until cheese is melted. Serve hot.
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Amount Per Serving: Calories: 406 Total Fat: 22g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 67mg Sodium: 550mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 10g