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These crockpot scalloped potatoes are a great option when you need a comforting side dish but don’t want to tie up the oven. The potatoes cook slowly in a rich, homemade cheese sauce, and the slow cooker does most of the work for you.
If you want them to look more like the traditional oven-baked version, just sprinkle on a little extra cheese and brown them under the broiler before serving. It’s an easy dish to pair with almost anything, and it’s especially handy for holidays or big family meals.
For an oven-baked look and taste, broil the potatoes with extra cheese just before serving. I like to add buttered breadcrumbs.
What You’ll Like About This Dish
Hands-off cooking. The slow cooker does the work while you focus on the main dish.
Creamy homemade sauce. A simple cheese sauce makes these potatoes extra rich and comforting.
Perfect for holidays. Frees up valuable oven space when you need it most.
Ingredient Notes
- Potatoes: Red-skinned or Yukon Gold potatoes hold their shape well and get tender without becoming mushy.
- Butter: Adds richness and helps the sauce come together.
- Flour: Forms a roux with the butter to thicken the sauce.
- Salt and pepper: Simple seasoning that lets the cheese stand out.
- Milk: Creates a smooth, creamy base for the cheese sauce.
- Cheddar cheese: Melts into a flavorful sauce—use mild or sharp depending on your preference.
- Chives or parsley: Optional garnish for color and freshness.
Steps to Make Crockpot Scalloped Potatoes With Cheese
- Butter the inside of the slow cooker insert.
- Peel and slice the potatoes and add them to the slow cooker.
- Make a simple cheese sauce with butter, flour, seasoning, milk, and shredded cheese.
- Pour the cheese sauce evenly over the potatoes.
- Cover and cook on low until the potatoes are tender, stirring occasionally.
- Transfer to a serving dish and garnish with herbs, if desired.
Tips for Crockpot Scalloped Potatoes With Cheese
- Slice the potatoes evenly so they cook at the same rate.
- Stir occasionally to keep the sauce distributed.
- Use freshly shredded cheese for the smoothest sauce.
- For a browned top, place under the broiler for a minute or two before serving.
Recipe Variations
- Extra cheesy. Stir additional cheese into the sauce or sprinkle more on top.
- Garlic version. Add a minced garlic clove or garlic powder to the sauce.
- Smoky flavor. Use smoked cheddar or add a pinch of smoked paprika.
- Herb blend. Stir in dried thyme or parsley for a subtle herbal note.
- Creamier version. Replace part of the milk with half-and-half.
Serving Suggestions
- Serve with roasted chicken, baked ham, pork chops, or cube steaks.
- Add steamed vegetables or a simple green salad on the side.
- Top with fresh herbs or a dusting of paprika for color.
How to Store
Refrigerate: Store leftovers in a covered container for up to 4 days.
Reheat: Warm gently in the microwave or oven; add a splash of milk if the sauce thickens.
Freeze: Freezing is not recommended, as potatoes may become grainy.
Crockpot Scalloped Potatoes With Cheese
Ingredients
- 2 pounds potatoes, red-skinned or Yukon Gold
- 4 tbsp butter, plus more for greasing the crock pot
- ¼ cup all-purpose flour
- 1 tsp kosher salt
- ⅛ tsp freshly ground black pepper, or to taste
- 1 ½ cups milk
- 1 cup shredded cheddar cheese
- Fresh chopped chives or parsley (optional), for garnish
Recommended Equipment
Instructions
- Liberally butter the bottom and sides of the crockery insert.
- Peel the potatoes if desired and slice them into 1/4-inch rounds. Put the potatoes in the buttered slow cooker.2 pounds potatoes
- Combine 4 tablespoons of butter in a saucepan over medium-low heat. Add the flour, salt, and pepper to the butter. Cook for about 2 minutes, stirring constantly. Gradually whisk the milk into the flour mixture. Continue to cook until thickened, stirring constantly. Add the shredded cheese and continue to cook until the cheese has melted.4 tbsp butter | 1/4 cup all-purpose flour | 1 tsp kosher salt | 1/8 tsp freshly ground black pepper | 1 1/2 cups milk | 1 cup shredded cheddar cheese
- Pour the cheese sauce over the potatoes in the slow cooker.
- Cover the crockpot and cook on low for about 5 hours, or until the potatoes are tender. Stir once or twice during cooking if possible.
- Transfer the potatoes and sauce to a serving bowl and garnish with chopped parsley or chives. Alternatively, for a more oven-baked look, transfer the potatoes to a buttered, broiler-safe baking dish, sprinkle with extra shredded cheddar (about 1/4 to 1/2 cup, or to taste), and broil for 2 to 4 minutes, or until bubbly and lightly browned. Watch closely, as broilers vary.Fresh chopped chives or parsley (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
