These slow cooker scalloped potatoes are simply amazing just by themselves but work even better as a side dish.
As I just mentioned, you can eat this dish on its own or as a side to another recipe. It’s entirely up to you but keep in mind the amount of food this will create, perfect if you need to feed a crowd. If you do end up with any leftovers, make sure you keep them as they will last a few days in the fridge. You may find the cream will split if you reheat it in the microwave.
Using a mandoline slicer is a great way to speed up the slicing of the potatoes while also getting more consistent slices. The only downside is that they can be very dangerous so make sure you use the guard that comes with it. I just sliced the potatoes by hand when I cooked and filmed this delicious recipe.
Keep in mind, like almost every slow cooker recipe that is an adaptation of an oven recipe there is likely to be some differences between the two. The oven cooks with dry heat so that moisture will evaporate, a slow cooker, however, retains moisture, so there is likely to be more fluid.
There are many different types of potatoes around the world. If possible, I recommend using a potato such as russet, Desiree or one similar to those two.
If you’re more of a visual person, then be sure to check out the video below. It goes through all the steps to making this delicious potato dish, if you like the video then be sure to subscribe to the channel, so you’re kept up to date.
Slow Cooker Scalloped Potatoes Recipe
- 2 onions, thinly sliced
- 1kg (2 lb.) potatoes (russet, Desiree or similar), thinly sliced
- 1 tsp. garlic, crushed
- 2 tsp. chicken stock powder
- ¼ tsp. nutmeg, ground
- 1 ½ cups heavy cream
- 1 cup shredded cheddar cheese
- ¼ cup parmesan
- In a saucepan over medium heat, mix the heavy cream, garlic, nutmeg and the chicken powder. After 1-2 minutes remove from the heat.
- In a slow cooker, layer the ingredients in the following order: sliced potatoes, onion, cheddar cheese, cream. You should get about three layers depending on the size of your slow cooker. Finish with a layer of potatoes and top with some cheddar cheese and parmesan.
- Cook on high for 4-5 hours.
- Allow to sit with the lid off for roughly 15 minutes.
- Serve & Enjoy
- If you’re running low on time or can’t be bothered, then you can skip the layering of the ingredients. Just simply mix all the ingredients in the slow cooker and cook for the same amount of time. It’s important to note that it might not come out to be as nice than if you were to layer it.
- You can cook on low for 8 hours, but you might find the texture of the potatoes might not be as nice. They will be mushier and less crisp around the edges but should still certainly be a great dish.
- Removing the lid for 15-30 minutes towards the end will allow the sauce to thicken.
- The video in the middle of this page is a fantastic way to see how to layer this dish correctly.
If you’re wondering how much these delicious scalloped potatoes will impact your diet, then you can find all the nutritional information you need below. I have used an online tool to estimate this information so it may not be 100% accurate. It should still be good enough to be able to determine if this dish is ok for your diet or not.
There are so many potato dishes that you’re able to do in the slow cooker. For example, something like the cheesy hash brown casserole is a perfect alternative to this dish, but it’s a bit unhealthy.
I hope this slow cooker scalloped potatoes recipe works out for you as well as it did for me. If you have any variations, tips, feedback or anything that you would like to say, then please be sure to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.