Slow Cooker Scalloped Potatoes are the ultimate side dish for comfort food lovers. With layers of tender, thinly sliced potatoes smothered in a creamy, cheesy sauce, this recipe brings all the cozy vibes without needing to keep an eye on the oven. It’s perfect for those days when you want a warm, homemade dish but don’t have time to fuss over the stove.
This recipe starts with a buttery base of softened onions, adding a subtle sweetness that blends beautifully with the rich, creamy sauce made from a mix of cheddar cheese, cream of chicken soup, and a touch of garlic and thyme. The magic happens in the slow cooker, where the potatoes soak up all those savory flavors while they slowly cook to tender perfection. A layer of paper towels ensures the sauce stays thick and creamy, rather than watery, resulting in a perfectly rich and indulgent dish.
Adding a final sprinkle of cheese midway through the cooking process gives these scalloped potatoes that gooey, melted top that’s hard to resist. Whether you’re serving them as a side for a holiday feast or just want to elevate a weeknight dinner, these slow cooker scalloped potatoes are guaranteed to disappear quickly. Just set it, forget it, and enjoy the delicious results!
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Why You’ll Love These Slow Cooker Scalloped Potatoes
- Hands-Free Cooking: Let the slow cooker do the work while you focus on other dishes or relax with family.
- Ultra Creamy: Made with heavy cream, cheddar cheese, and cream of chicken soup, these potatoes are rich and velvety.
- Perfect for Gatherings: The recipe makes enough to serve a crowd and keeps warm in the slow cooker until you’re ready to serve.
- Customizable: Easily adjust the seasoning or try different cheeses for a unique twist on this classic dish.
- No Oven Needed: Save precious oven space during big holiday meals!
Ingredients Notes
- Yukon Gold or Red Potatoes: These varieties hold their shape well and have a creamy texture when cooked. Yukon Golds add a buttery flavor, while red potatoes have a slightly firmer bite.
- Heavy Whipping Cream: Essential for a rich, creamy sauce. If you prefer a lighter version, you can use half-and-half, but the sauce may be slightly thinner.
- Cheddar Cheese: Use a sharp cheddar for a more intense cheese flavor, or try a blend with Monterey Jack for extra meltiness.
- Condensed Cream of Chicken Soup: This adds depth and a savory element to the cheese sauce. You can substitute with cream of mushroom soup for a vegetarian version.
- Butter: Used for sautéing the onions, which gives a sweeter, more mellow flavor that enhances the overall dish.
How to Make Slow Cooker Scalloped Potatoes
Sauté the Onions: In a small skillet, melt 1 tablespoon of butter over medium heat. Add ½ large onion, thinly sliced, and cook until slightly softened, about 4-5 minutes.
Combine the Sauce Ingredients: In a medium bowl, mix 1 cup shredded cheddar cheese, 10.5 ounces of condensed cream of chicken soup, 1 cup of heavy cream, 1 teaspoon garlic powder, ½ teaspoon dried thyme leaves, ¼ teaspoon salt, and ½ teaspoon black pepper. Stir until well combined.
Layer the Ingredients: Grease a 6-quart slow cooker with non-stick spray. Place half of the 3 pounds of thinly sliced Yukon gold or red potatoes into the bottom of the slow cooker, seasoning with ¼ teaspoon salt. Layer all of the sautéed onions on top. Spread half of the cheese sauce evenly over the onions.
Repeat the Layers: Add the remaining potato slices on top, season with ¼ teaspoon salt, and pour the rest of the cheese sauce over the potatoes. Finish by pouring the remaining ½ cup of heavy cream evenly over the top.
Cook in the Slow Cooker: Place a double layer of paper towels across the top of the slow cooker to absorb moisture, ensuring the towels don’t touch the potatoes. Cover with the lid.
Cook Time: Cook on HIGH for 4-5 hours or on LOW for 7-8 hours. Halfway through (about 2 ½ hours on HIGH), sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
Serve Hot: Once the potatoes are tender and the cheese is melted and bubbly, serve directly from the slow cooker. Enjoy as a side dish for roasts, ham, or any of your favorite meals!
Storage Options
- Refrigeration: Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if needed.
- Freezing: You can freeze these scalloped potatoes, though the texture may change slightly. To freeze, cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until warmed through.
Variations and Substitutions
- Cheese Swap: Try using Gruyère, smoked Gouda, or even pepper jack for a different flavor profile.
- Herb Boost: Add a few sprigs of fresh thyme or rosemary on top before cooking for an herbaceous note.
- Vegetarian Option: Use cream of mushroom soup instead of cream of chicken to make the dish vegetarian-friendly.
- Spice It Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce for a little kick.
Conclusion
Slow Cooker Scalloped Potatoes are the definition of comfort food, delivering creamy, cheesy goodness with every bite. This easy recipe is perfect for those days when you want a delicious side dish but don’t have time to hover over the stove. Just layer, set, and let the slow cooker do its thing! Whether you’re serving them for a holiday feast or a simple family dinner, these potatoes are sure to become a new favorite.
Slow Cooker Scalloped Potatoes
Ingredients
- 1/2 large onion thinly sliced
- 1 tablespoon butter
- 1 1/2 cups shredded cheddar cheese divided
- 10.5 ounces condensed cream of chicken soup 1 can
- 1 1/2 cups heavy whipping cream divided
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 3/4 teaspoon salt divided, or to taste
- 1/2 teaspoon black pepper to taste
- 3 pounds Yukon gold potatoes or red-skinned potatoes thinly sliced
Instructions
- Cook the Onions: In a small skillet, melt butter over medium heat. Add the onions and sauté until they soften slightly, about 4 to 5 minutes.
- Make the Cheese Sauce: Meanwhile, in a medium bowl, mix together 1 cup of cheddar cheese, cream of chicken soup, 1 cup of heavy cream, garlic powder, thyme, 1/4 teaspoon salt, and black pepper until well combined.
- Layer the Ingredients: Grease a 6-quart slow cooker with non-stick spray. Place half of the sliced potatoes in the bottom of the slow cooker, and season them with 1/4 teaspoon salt. Top with all of the cooked onions, spreading them evenly. Spoon half of the cheese sauce over the onions and potatoes.
- Add Remaining Layers: Add the remaining potato slices on top, season with another 1/4 teaspoon salt, and pour the rest of the cheese sauce over the potatoes. Drizzle 1/2 cup of heavy cream evenly over the top.
- Cook: Lay a double layer of paper towels over the top of the slow cooker, being careful not to let them touch the potatoes. Cover with the lid to help absorb moisture, which prevents the potatoes from becoming watery. Cook on high for 4-5 hours or on low for 7-8 hours.
- Add the Cheese: After about 2 1/2 hours of cooking, sprinkle the remaining cheese over the potatoes and continue cooking until the potatoes are tender and the cheese is melted.