Name: Slow Cooker Scalloped Potatoes
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
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)

Save This Recipe

Just drop your email here and We'll send it right away!

Hey there, I hope you’re ready to cozy up with something seriously comforting. These days, juggling work emails, social plans, and a to-do list that seems to stretch into next week can leave you craving a little kitchen magic without the fuss.

Picture this: plates of silky, cheese-drenched potatoes that bubble away gently in a Crock-Pot, filling the house with that almost-nostalgic aroma you crave on chilly nights.

I first stumbled on this slow cooker scalloped potatoes recipe during a holiday marathon—think cookie swaps, last-minute gift wrapping sessions, and hungry relatives circling the kitchen like seagulls at the beach. Oven space was already spoken for, so I pulled out my trusty slow cooker. Friends, the result was pure magic: tender Yukon Gold slices soaking up a rich cream sauce, sharp cheddar sneaking through every layer, and just the right hint of sweet from sautéed onions. I don’t think I’ve ever seen a side dish vanish faster, and now? These potatoes are kinda legendary in our family—showing up at every big Sunday dinner, and more than a few random Tuesdays when we just need a bowlful of comfort. It’s the kind of soul-soothing, crowd-pleasing recipe that helps you survive the chaos and actually enjoy a low-stress bite at the end of the day.

Why You’ll Love It

Hands-off convenience: True “set it and forget it.” Start it in the morning, come home, and dinner is basically done!
Ultra-creamy: The heavy cream plus canned soup combo makes for a dreamy, velvety sauce. Every slice of potato gets a warm, cheesy hug.
Cheesy top crust: The cheese gets all bubbly and golden on top. (You’ll be sneaking forkfuls straight out of the cooker—I see you!)
Feeds a crowd or just you for days: This recipe scales easily. It’s honestly just as good on day two as fresh out of the slow cooker.
Endlessly riffable: Swap in your favorite cheese, toss in fresh herbs or a scoop of bacon… no rules here.

Ingredient Notes (and Swaps for Real Life)

Yukon Gold or Red Potatoes: Hold their shape and stay creamy. I’ll admit—I often skip peeling for that “rustic” charm (and a little less work). Russets will work, too—they just get a little softer.
Butter & Onion: Sautéing is worth the extra five minutes. Makes for a sweet, mellow backbone you don’t wanna miss.
Cheddar Cheese: Sharp cheddar melts beautifully and brings a punch of flavor. Gruyère? Gouda? Pepper jack? Go wild! The world’s your cheese drawer.
Cream of Chicken Soup: The little shortcut that gives you thick, rich sauce without fuss. Cream of mushroom is awesome for vegetarians (or just for a little earthy flavor twist). Homemade white sauce? Have at it if you’re feeling extra.
Heavy Whipping Cream: Because we’re not pretending comfort food means diet food. Half-and-half works, but your sauce won’t be quite as luscious.
Seasonings: A sprinkle of garlic powder, a smidge of thyme, salt, and pepper. I sometimes sneak in a bit of cayenne when I want a little kick.
Non-stick Spray & Paper Towels: Trust me—these are secret weapons. Spray keeps clean-up easy; paper towels keep your sauce from getting watery. That last one is a game-changer!

Timing and Servings

This recipe fits beautifully in a 6-quart slow cooker and will serve 6–8 hungry folks (or 4 if your family attacks it like mine). Got more mouths to feed? Double everything and layer up! Potatoes are forgiving like that.

For a weeknight shortcut, set it on HIGH and you’ll be ready in about 4–5 hours. Want to go low and slow, soak in all the flavors while you run errands or go to work? LOW for 7–8 hours is your friend. Pro tip: Sprinkle that last handful of cheddar halfway through, so you get the dreamiest, meltiest cheese crust on top. Trust me, it’s worth the wait!

Step-by-Step Directions

Sauté Those Onions: Melt the butter in a skillet over medium heat. Toss in your sliced onions and give them about 4–5 minutes, until they’re soft and see-through. (Try not to eat them right out of the pan, but if a few accidentally “fall” onto your spoon, I won’t judge.)
Mix the Magic Sauce: Whisk together the cream of chicken soup, 1 cup heavy cream, half your cheddar, garlic powder, thyme, ½ teaspoon salt, and a good grind of black pepper. It’ll be thick and luscious—exactly what you want.
Layer One: Spray your slow cooker with non-stick spray. Add half the potatoes, sprinkling ¼ teaspoon of salt over them. Evenly spread your sweet, buttery onions across.
Sauce It Up: Pour half the cheese sauce over those onions and potatoes. Make sure every potato slice gets coated. No dry corners!
Layer Two: Add the rest of the potatoes, sprinkle on another ¼ teaspoon salt, and pour over every last drop of sauce (scrape that bowl clean!). Drizzle the remaining ½ cup of heavy cream over the top for good measure.
Paper Towel Trick: Lay a double layer of paper towels under the slow cooker lid (don’t let it touch the potatoes). Pop the lid on. This traps steam, so the sauce stays thick and creamy—not watery.
Cheese Finale: Halfway through (about 2½ hours on HIGH or 4 hours on LOW), carefully lift the lid and paper towels, scatter the rest of your cheddar over the top, then pop everything back in place. The cheese will melt to bubbly perfection.
Serve and Savor: You’ll know it’s done when the potatoes are fork-tender and the cheese is gloriously gooey. Serve straight out of the cooker for maximum “ooohs” and “aaahs.” (Brace yourself, this disappears fast!)

Easy Variations

Cheese Swap: Feel fancy? Use Gruyère or smoked Gouda. Love heat? Pepper jack is your friend. Even a handful of cubed cream cheese stirred in (right before the final cheese layer) makes everything extra creamy.
Veggie Add-ins: Have a handful of baby spinach? Dice up a bell pepper? Toss ‘em in. My kids swear mushrooms make it “meatier”—they might be onto something.
Herby Boost: Layer in fresh thyme, chives, or rosemary. Even a sprinkle of parmesan can kick it up a notch with the cheddar.
Meaty Moment: Leftover ham, chopped cooked bacon, or shredded rotisserie chicken takes this from side dish to comfort food dinner with just a little protein boost. (My husband calls it “dinner casserole” when I do this!)
Spicy Kick: A dash of hot sauce or a healthy pinch of cayenne wakes things up—great for those nights when you need a little excitement.

Storage & Reheating Tips

To Refrigerate: Store any leftovers in an airtight container (if you have any left!). They’ll easily keep for 3 days and taste just as craveable the next night.
To Reheat: Gently warm a portion on the stove over low heat with a splash of milk to loosen the sauce, or microwave in short bursts if you’re in a hurry. Don’t be afraid to add a little extra cheese as it reheats (there’s no such thing as too much).
To Freeze: Let cool completely, then pack into freezer-safe containers. These potatoes freeze better than you’d think—up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F till bubbly and hot.

FAQs

Can I use Russet potatoes? Absolutely—just know they’ll get softer and might break down a bit more. I love Yukon Gold for the dreamy, creamy bite (and that pretty yellow color).

What if I’m out of cream of chicken soup? Cream of mushroom totally works! Or make your own white sauce with butter, flour, milk, and a little extra cheese if you’re feeling ambitious.

Is half-and-half okay instead of heavy cream? Yes—but your sauce may be a bit thinner. Still seriously delicious and comforting!

How do I know when it’s ready? When the potatoes are fork-tender all the way through and the cheese is golden and bubbling. If things look a little pale, just give it another 20 minutes—no harm in extra melty cheese, right?

Can I prep it the night before? You bet! Assemble everything in the slow cooker insert, cover, and stash in the fridge. Pull it out about 30 minutes before cooking to let the chill off, then plug ‘er in and go.

Why the paper towels? They soak up steam, so your sauce stays dreamy instead of watery. I promise, they won’t disintegrate or catch fire—it’s my go-to kitchen hack now!

Conclusion

There’s just something wildly comforting about a dish that practically cooks itself and still tastes like you spent the whole afternoon hovering over the stove. No joke, these slow cooker scalloped potatoes have saved my sanity on holiday weekends and made more than one family dinner feel extra special. Whether you’re serving a crowd or just want leftovers that truly get better after a night in the fridge, this recipe’s here for you. If you try it and love it—or put your own creative twists on it—I’d absolutely love for you to leave a comment or drop me a message. Nothing makes my day more than hearing your stories (and maybe your own secret shortcut or two!). Enjoy every cozy bite—you deserve it!