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Slow Cooker Scalloped Potatoes That Turn Creamy and Tender Every Time

Slow Cooker Scalloped Potatoes are a rich, comforting side dish made with thinly sliced potatoes layered in a creamy sauce and cheese. Slowly cooked until tender, they create a smooth, flavorful dish that pairs perfectly with many family meals.
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Prep Time 20 minutes
Cook Time 5 hours
Resting Time 10 minutes
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 389
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2.5 lb russet potatoes washed, peeled, and thinly sliced
Cream Sauce
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
For Layering
  • 2 tbsp butter softened, for greasing the slow cooker
  • 2 cups shredded cheddar cheese

Equipment

  • Slow Cooker

Method
 

  1. Wash, peel, and slice the russet potatoes into thin even rounds.
  2. Lightly grease the inside of the slow cooker with butter.
  3. In a bowl, whisk together the heavy cream, whole milk, garlic powder, onion powder, salt, black pepper, and cornstarch until smooth.
  4. Shred the cheddar cheese if needed.
  5. Layer one third of the sliced potatoes on the bottom of the slow cooker.
  6. Pour a small amount of the cream mixture over the first potato layer, then sprinkle with a portion of the shredded cheddar cheese.
  7. Repeat the layers with the remaining potatoes, cream mixture, and cheese until everything is used.
  8. Cover with the lid and cook on low for 4 to 5 hours, or until the potatoes are tender when pierced with a fork.
  9. Turn the slow cooker to warm and let the scalloped potatoes rest for about 10 minutes so the sauce can thicken.
  10. Spoon the creamy scalloped potatoes onto plates or serving bowls and serve warm.

Notes

Use a mandoline slicer for evenly thin potato rounds so they cook at the same rate. For extra flavor, add thin sliced onions between the layers or sprinkle paprika and fresh parsley over the finished dish.