Slow Cooker Scalloped Potatoes are the quintessential side for comfort food fans. Featuring layers of tender, thinly sliced potatoes soaked through with a creamy, cheesy sauce, this version delivers all the cozy vibes without requiring you to hover over the oven. It’s ideal for those days when you desire a warm dish made at home but don’t have time to sweat it out over the stove.

This recipe begins with a sauté of butter-softened onions, which brings a gentle sweetness that works well with the rich, creamy sauce, which is made by combining some grated cheddar cheese, cream of chicken soup, and a few touches of garlic and thyme. The slow cooker is where the magic happens and the potatoes absorb all those savory flavors as they slow-cook to tender perfection. And to make sure the sauciness is thick and creamy and not watery and straggly, a layer of paper towels ensures you end up with rich, indulgent food.

A last sprinkle of cheese at the halfway point of cooking, though, is what gives these scalloped potatoes that irresistibly gooey, melted upper crust. Whether you’re presenting them as a side for a holiday meal or simply want to up the ante for a weeknight dinner, these slow cooker scalloped potatoes promise to vanish quickly. Set it, forget it, enjoy delicious results!

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Why You’ll Love These Slow Cooker Scalloped Potatoes

Hands-Free: You can leave it alone to do its business while you turn your attention to other dishes or spend time relaxing with family.
Ultra Creamy: With heavy cream, cheddar cheese, and cream of chicken soup, these potatoes are rich and velvety.
Perfect for a Crowd: The recipe yields a hefty amount and can bubble in the slow cooker until you’re ready to serve.
Personalizable: You can easily adjust the seasoning or use different cheeses to give this standard a different flair.
No Oven Needed: Save valuable oven space during large holiday meals!

Ingredients Notes

Potatoes: Yukon Gold or Red potatoes have good shape retention and a creamy texture when cooked. Yukon Golds offer a buttery flavor; red potatoes have a little more bite to them.
Heavy Whipping Cream: This is what helps you create a rich, creamy sauce. If you want a lighter version, you can use half-and-half, but the sauce will be a little thinner.
Cheddar Cheese: Use a sharp cheddar for a stronger cheese flavor, or a blend with Monterey Jack for more meltiness.
Condensed Cream of Chicken Soup: This increases the flavor of the cheese sauce. For a vegetarian option, use cream of mushroom soup instead.
Butter: Used for sautéing the onions, which provides a sweeter, more mellow flavor and rounds out the overall dish.

The Best Way to Make Slow Cooker Scalloped Potatoes

Step 1: Sauté the Onions

In a small skillet, melt 1 tablespoon butter over medium heat.
Add ½ large onion, thinly sliced, and cook until slightly softened, about 4 to 5 minutes.

Step 2: Make the Sauce

In a medium bowl, stir together:
- 1 cup shredded cheddar cheese
- 10.5 ounces condensed cream of chicken soup
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme leaves
- ¼ teaspoon salt
- ½ teaspoon black pepper
Stir until well combined.

Step 3: Layer the Ingredients in the Slow Cooker

Grease a 6-quart slow cooker with non-stick spray.
Pour half of the 3 pounds of thinly sliced Yukon Gold or Red potatoes into the bottom of the slow cooker, seasoning each layer with ¼ teaspoon salt.
Pile on all the sautéed onions.
Spread half the cheese sauce over the onions.

Step 4: Repeat the Layers

Arrange the rest of the potato slices on top.
Sprinkle with ¼ teaspoon salt and pour over the remaining cheese sauce.
Top by pouring the remaining ½ cup of heavy cream evenly over the top.

Step 5: Cook in the Slow Cooker

Set a double layer of paper towels across the top of the slow cooker — without touching the potatoes — to soak up moisture.
Cover with the lid.

Step 6: Cook Time

HIGH: 4-5 hours
LOW: 7-8 hours
At the halfway point (roughly 2 ½ hours on HIGH), sprinkle the reserved ½ cup shredded cheddar cheese on top.

Step 7: Serve Hot

After about 5 hours, the potatoes should be tender, and the cheese melted and bubbly.
Serve everything right from the slow cooker alongside roasts, ham, or any of your favorite dishes!

Storage Options

Refrigeration: Keep leftover scalloped potatoes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a covered pot set over low heat, adding a splash of cream or milk to loosen the sauce if necessary.
Freezing: This scalloped potatoes dish can be frozen, but the texture may change a little.
- To freeze, allow to cool completely, and transfer to a freezer-safe container.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Variations and Substitutions

Cheese Swap: Use Gruyère, smoked Gouda, or even pepper jack for other flavors.
Herb Boost: Before you cook, add a couple of sprigs of fresh thyme or rosemary on top for an herbaceous touch.
Vegetarian: Substitute the cream of chicken soup for cream of mushroom soup for a vegetarian dish.
Spice It Up: Sprinkle in a little cayenne pepper or a few dashes of hot sauce in the cheese sauce for a hit of heat.

Conclusion

Slow Cooker Scalloped Potatoes define comfort food and are creamy, cheesy goodness in every bite. This simple recipe is just the thing for the days you want some good side dish action without needing to hover over the stove. Just layer, set, and let the slow cooker do its thing!

Whether you’re putting them at a holiday table or a weeknight family dinner table, these potatoes are bound to become a new favorite.