I still remember the first time I slid thin, glossy potato slices into my old crockpot and smelled that cozy, warming scent hours later — soft potatoes, melted cheese, a whisper of onion. Crockpot scalloped potatoes are the kind of side dish that feels like a hug on a plate: forgiving to make, endlessly adaptable, and reliably crowd-pleasing.
Why you’ll love this dish
This recipe is blissfully low-fuss and perfect when you need to free up oven space or want a hands-off dish for a holiday or weeknight. Thin-sliced potatoes absorb the creamy milk, onions add sweetness, and a blanket of cheese on top turns everything golden-bubbly. It’s comfort food that’s also a practical choice — feed a hungry family, bring to a potluck, or set it on the buffet for a relaxed dinner party.
“Warm, cheesy, and utterly addictive — the crockpot does all the work while you enjoy the company.” — a regular at my Sunday dinners
How this recipe comes together
Overview: You slice potatoes and onions, whisk milk with seasonings, layer everything in the slow cooker, top with cheese, and let low, slow heat transform raw starch into tender, saucy goodness. Expect about 6–8 hours on low; by then the potatoes should be soft and the top bubbling. No standing over a hot oven, and the texture is forgiving — slightly rustic and deeply satisfying.
What you’ll need
- 3–4 pounds potatoes (Yukon Gold or Russet work well; Yukon gives creamier texture)
- 1 large onion, thinly sliced (yellow or sweet onion)
- 2–3 cups milk (whole milk, or use half-and-half for richer results; see notes for substitutions)
- 1–1½ teaspoons salt (adjust to taste)
- ½ teaspoon ground black pepper
- 2 cups shredded cheese (sharp cheddar for punch; Gruyère or Monterey Jack are nice alternatives)
Notes: For a richer sauce swap up to half the milk with heavy cream. If you want lighter, use 2% milk but expect a less silky finish. Add a clove of minced garlic to the milk for a subtle savory lift.
Directions to follow
- Wash and peel the potatoes if you prefer (I often leave the skins on for texture). Thinly slice the potatoes — about 1/8-inch thick is ideal so they cook evenly. A mandoline makes this foolproof.
- Thinly slice the onion and set it aside.
- In a medium bowl, whisk together the milk, salt, and pepper until well combined. Taste and adjust salt — keep in mind the cheese will add saltiness.
- Arrange a layer of potato slices in the crockpot, slightly overlapping. Scatter a few onion slices over the potatoes. Repeat, alternating layers until you use all the potatoes and onions.
- Pour the milk mixture evenly over the layered potatoes. Press down gently so the milk settles between layers.
- Sprinkle the shredded cheese evenly over the top.
- Cover and cook on LOW for 6–8 hours. Start checking for doneness around 6 hours: a knife should slide easily into the center potato. The top should be bubbly; if it’s not browned to your liking, briefly place under a broiler once transferred to an oven-safe dish (optional).
- Let rest for 10–15 minutes before serving so the sauce thickens slightly. Serve warm as a side.
Best ways to enjoy it
Scalloped potatoes are an all-purpose side. They pair beautifully with:
- Roast chicken or turkey for holiday dinners.
- Pan-seared pork chops or grilled steak to soak up the creamy sauce.
- A bright, acidic salad (think arugula with lemon) to cut the richness.
For plating, spoon a generous wedge with some cheese threads on top. For a pretty finish, sprinkle chopped chives or parsley just before serving.
How to store & freeze
- Refrigerator: Cool leftovers within two hours and store in an airtight container for up to 3–4 days. Reheat gently in the oven at 325°F until warmed through (about 20–30 minutes), or microwave individual portions until hot.
- Freezing: Cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating. Texture will be slightly softer after freezing.
Food safety tip: because this recipe uses milk, don’t leave it at room temperature longer than 2 hours. Reheat to at least 165°F (74°C) for safe serving.
Pro chef tips
- Uniform slices are everything. Use a mandoline or a sharp chef’s knife to keep cook times consistent.
- If you’re short on time, par-cook the potato slices in boiling water for 3–4 minutes, drain, then layer. That can shave an hour or two off the total crockpot time.
- For a creamier sauce, stir in 2 tablespoons of butter into the milk mixture.
- Don’t overfill the crockpot; leave an inch of headspace so heat circulates properly.
- If the top seems watery at the end, remove the lid and let it cook uncovered on high for 20–30 minutes to reduce liquid.
- Add a pinch of nutmeg for a subtle, warm complexity — just a small pinch goes a long way.
Different ways to try it
- Ham & herb: Add cubed cooked ham between layers and a teaspoon of chopped fresh thyme or rosemary.
- Garlic-parmesan: Mix minced garlic into the milk and use half Parmesan, half cheddar.
- Vegan: Use cashew cream or full-fat coconut milk and nutritional yeast for a cheesy flavor; swap in a vegan cheese for the topping.
- Crunchy top: In the last 30 minutes, sprinkle panko mixed with melted butter over the cheese and uncover to crisp.
- Spicy twist: Fold in diced jalapeños or a pinch of smoked paprika for warmth.
Common questions
Q: Can I use russet potatoes?
A: Yes. Russets get very soft and are great if you want a creamier, almost mashed texture. Yukon Golds hold their shape slightly better and taste a bit buttery.
Q: Can I cook this on HIGH?
A: You can, but HIGH may make the edges overcook before the center is tender. If you must, try 3–4 hours on HIGH and check for doneness early.
Q: Do I need to pre-cook the potatoes?
A: No, it’s optional. Par-cooking slices for a few minutes speeds things up and yields a silkier texture but isn’t necessary if you have the time.
Q: How much cheese should I add?
A: About 2 cups is a good starting point. Adjust depending on how cheesy you like it — more for indulgence, less for subtlety.
Q: Is this the same as au gratin?
A: They’re similar. Traditional au gratin often includes cheese between layers and a browned breadcrumb topping; scalloped potatoes are typically creamier and may or may not include cheese between layers. This crockpot version sits somewhere in between.
Conclusion
If you want a hands-off, comforting side that feeds a crowd and keeps well, this crockpot scalloped potatoes method is a reliable go-to. For another slow-cooker take and a helpful step-by-step video, see this detailed guide from Eating on a Dime: Slow Cooker Scalloped Potatoes (& VIDEO!). If you’re curious about a slightly different approach with extra tips, The Country Cook offers a clear, tested version here: Crock Pot Scalloped Potatoes – The Country Cook.
Crockpot Scalloped Potatoes
Ingredients
Method
- Wash and peel the potatoes if desired, then thinly slice them to about 1/8-inch thick.
- Thinly slice the onion and set it aside.
- In a medium bowl, whisk together the milk, salt, and pepper until well combined. Adjust the salt as needed.
- Arrange a layer of potato slices in the crockpot, slightly overlapping.
- Scatter a few onion slices over the potatoes, and then repeat, alternating layers until all potatoes and onions are used.
- Pour the milk mixture evenly over the layered potatoes, pressing down gently to settle the milk.
- Sprinkle the shredded cheese evenly over the top.
- Cover and cook on LOW for 6–8 hours. Check for doneness after 6 hours.
- Let rest for 10–15 minutes before serving to allow the sauce to thicken.