Crockpot Scalloped Potatoes: The Ultimate Creamy and Comforting Side Dish

Few side dishes are as comforting and satisfying as crockpot scalloped potatoes. Thinly sliced potatoes slowly cook in a rich, creamy sauce until they become tender and flavorful. Using a slow cooker makes this classic dish incredibly easy, allowing the potatoes to absorb all the delicious flavors while freeing up valuable oven space.

Whether you’re preparing a holiday feast, a family dinner, or a potluck dish, crockpot scalloped potatoes are guaranteed to be a crowd-pleaser. This step-by-step guide will show you exactly how to make them perfectly every time.

What Are Scalloped Potatoes?

Scalloped potatoes are thin slices of potatoes layered with a creamy sauce and cooked until tender. Unlike potatoes au gratin, which traditionally include a large amount of cheese between the layers, scalloped potatoes focus more on a rich cream-based sauce, although cheese can certainly be added for extra flavor.

The slow cooker method creates exceptionally tender potatoes and a velvety sauce with minimal effort.

Why You’ll Love This Recipe

• Easy hands-off cooking
• Rich, creamy texture
• Perfect for holidays and gatherings
• Can be prepared ahead of time
• Pairs well with almost any main course
• Requires simple pantry ingredients

Ingredients

• 3 pounds russet or Yukon Gold potatoes
• 1 medium onion, thinly sliced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 teaspoon dried thyme (optional)
• 1½ cups shredded cheddar cheese (optional)
• Nonstick cooking spray

Equipment Needed

• Slow cooker or crockpot
• Sharp knife or mandoline slicer
• Medium saucepan
• Whisk
• Measuring cups and spoons

Step 1: Prepare the Potatoes

Wash, peel, and thinly slice the potatoes into approximately ⅛-inch thick rounds. Uniform slices ensure even cooking.

If using a mandoline slicer, exercise caution and use the safety guard provided.

Place the sliced potatoes in cold water while preparing the sauce to prevent browning.

Step 2: Make the Cream Sauce

In a medium saucepan, melt the butter over medium heat.

Add the flour and whisk continuously for about 1 minute to form a smooth roux. This helps thicken the sauce later.

Gradually pour in the milk while whisking constantly to prevent lumps from forming.

Add the heavy cream, garlic, salt, pepper, paprika, and thyme. Continue whisking until the mixture begins to thicken slightly, about 3 to 5 minutes.

Remove the saucepan from the heat.

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