This creamy crockpot scalloped potatoes is an easy potato side dish of layered potato slices and sauce. Leave the store-bought versions in the past. Enjoy a tastier, simpler way to serve this classic dish, ensuring it's a staple at every holiday meal.
Serve with holiday main dish favorites like ham, prime rib, turkey, or lamb!
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Perfect Time Saver For Holiday Meals
My daughter requests these scalloped potatoes for every special event throughout the year, from Thanksgiving to birthdays and everything in between. Of course, I always agree to make them because they are so easy and tasty.
Scalloped potatoes have been a holiday staple all my life, and whipping them up in this crock pot version makes them practically effortless! This is a big plus for me when planning special meals.
🥘 Ingredients
- Potatoes - 4-5 pounds of russet or Yukon gold potatoes. I recommend using large or jumbo-sized potatoes.
- Heavy Cream - 1 cup of heavy cream to add richness.
- Chicken Broth - ½ cup of chicken broth. This lightens the dish, but you could use all heavy cream if you prefer.
- Garlic - 1 tablespoon (or 3 cloves) of minced garlic.
- Seasonings - 1 teaspoon of onion powder, ½ teaspoon of both salt and pepper, as well as 1 pinch of nutmeg.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Crockpot Scalloped Potatoes
As with most slow cooker recipes, these scalloped potatoes are essentially effortless.
All you will need is your crockpot, some measuring utensils, and either a mandoline or a knife and cutting board.
This recipe yields 8 servings, making it perfect for a large family.
Prep and Slice the Potatoes
Step 1: Prepare. Lightly grease the bottom of your crockpot with either softened butter or a light coating of oil.
Step 2: Slice potatoes. Peel 4-5 pounds (1.81 kilograms) of russet potatoes (if desired) and then slice them into rounds that are approximately ⅛-inch thick. I recommend using a mandoline so that the potatoes cook quickly and evenly.
Assemble and Cook
Step 3: Arrange. Arrange ⅓ of your prepared potatoes on the bottom of your greased crockpot.
Step 4: Add. Drizzle ⅓ portion of your 1 cup (237 milliliters) of heavy cream and ½ cup (118 milliliters) of chicken broth over the potatoes as well as ⅓ of your remaining ingredients (1 tablespoon (8 grams) of garlic, ½ teaspoon (3 grams) of salt & pepper, 1 teaspoon (2 grams) of onion powder, and 1 pinch nutmeg).
Step 5: Layer. Repeat the process 2 more times, layering the potatoes, cream, and seasonings until you have used all of them.
Step 6: Cook. Place the lid onto the slow cooker with paper towels underneath to absorb moisture, and then cook on high for 3 hours.
Step 7: Serve. Garnish with fresh herbs or cheese, if desired, and serve immediately.
💭 Angela's Pro Tips & Recipe Notes
- Peeling potatoes is optional, but it does make them look better. If making them for the holidays, I would recommend peeling them for the best presentation. However, it is ultimately up to you.
- Russets are my preferred potato for this dish, but you could also use Yukon Gold potatoes.
- Adding fresh herbs (like thyme, marjoram, or tarragon) can easily take this dish to the next level. Herb blends like Herbes de Provence would be tasty too.
- Placing paper towels underneath the lid of the crockpot will help absorb excess moisture and prevent having runny or soupy potatoes.
- You can top the potatoes with shredded cheese for the last 15 minutes of cooking time to make these easy crockpot scalloped potatoes nice and cheesy. Use good melting cheeses like cheddar, gruyere, or mozzarella.
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🥡 Storing & Reheating
Let your leftover potatoes cool completely, and then place them into a sealed container. They can be refrigerated for up to 4 days.
- Freezing: Freeze leftovers in shallow, airtight freezer storage containers for up to 3 months. The texture may change in both the potatoes and cream sauce due to freezing. I prefer to freeze my scalloped potatoes in individual containers.
- Reheating: These potatoes can easily be reheated using the microwave. For the entire batch, you can reheat them, covered, in the oven. Add a splash of cream or milk to keep them creamy and saucy.
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📖 Recipe Card
Crockpot Scalloped Potatoes
Ingredients
- 4-5 lbs russet potatoes (use large or jumbo potatoes)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tablespoon garlic (minced)
- ½ teaspoon each, salt & pepper (to taste)
- 1 teaspoon onion powder
- 1 pinch nutmeg
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep and Slice the Potatoes
- Lightly grease the bottom of your crockpot with either softened butter or a light coating of oil.
- Peel 4-5 lbs russet potatoes (if desired) and then slice them into rounds that are approximately ⅛-inch thick. I recommend using a mandoline so that the potatoes cook quickly and evenly.
Assemble and Cook
- Arrange ⅓ of your prepared potatoes on the bottom of your greased crockpot.
- Drizzle ⅓ of your 1 cup heavy cream and ½ cup chicken broth over the potatoes as well as ⅓ of your remaining ingredients (1 tablespoon garlic, ½ teaspoon each, salt & pepper, 1 teaspoon onion powder, and 1 pinch nutmeg).
- Repeat the process 2 more times, layering the potatoes, cream, and seasonings until you have used all of them.
- Place the lid onto the slow cooker with paper towels underneath to absorb moisture and then cook on high for 3 hours.
- Garnish with fresh herbs or cheese, if desired, and serve immediately.
Notes
- Peeling potatoes is optional, but it does make them look better. If making them for the holidays, I would recommend peeling them for the best presentation.
- Russets are my preferred potato for this dish, but you could also use Yukon Gold potatoes.
- Adding fresh herbs (like thyme, marjoram, or tarragon) or herb blends like herbes de provence would be tasty too.
- Placing paper towels underneath the lid of the crockpot will help absorb excess moisture and prevent having runny or soupy potatoes.
- You can top the potatoes with shredded cheese for the last 15 minutes of cooking time. Use good melting cheeses like cheddar, gruyere, or mozzarella.
- Let your scalloped potatoes cool completely, and then place them into a sealed container. They can be refrigerated for up to 4 days.
- Freeze leftovers in shallow, airtight freezer storage containers for up to 3 months. The texture may change in both the potatoes and cream sauce due to freezing. I prefer to freeze my scalloped potatoes in individual containers.
- These potatoes can easily be reheated using the microwave. For the entire batch, you can reheat them, covered, in the oven. Add a splash of cream or milk to keep them creamy.
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