Slow Cooker Cheesy Scalloped Potatoes

Slow Cooker Cheesy Scalloped Potatoes

In an ideal world, we would all have double ovens in our kitchen for the holidays.

Because cooking 8 different dishes that require 4 varying oven temps would be near impossible without any of the food getting cold.

That’s why your slow cooker becomes another type of “oven” for you.

An even better oven, really. Because now, you don’t have to babysit what’s in it the entire time.

Like with these scalloped potatoes. All you have to do is layer your potatoes between the homemade cream sauce and Gruyere cheese.

You can certainly serve this as is, but if you really want to impress your guests, you can go the extra mile in two ways.

  1. If your slow cooker has an oven-safe insert, you can pop that right in the oven for a 2-3 minute broil just to give it some color. That’s what I did here.
  2. If you happen to have a handy dandy creme brûlée torch, you can also use that to add a little bit of browning.

Either option works so choose wisely.

I mean, at the end of the day, you can’t go wrong here.

It’s potatoes layered with cheese!

Slow Cooker Cheesy Scalloped Potatoes

This crockpot version of scalloped potatoes is so EASY, creamy, tender and cheesy! And it frees up your oven space!

Course Main Course, Side Dish
Cuisine American
Keyword Easy, Side Dish, Slow Cooker, Thanksgiving
Prep Time 20 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 40 minutes
Servings 8 servings


  • 1 1/2 cups heavy cream
  • 3 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • nutmeg pinch
  • 2 pounds russet potatoes peeled and cut into 1/8-inch thick slices
  • salt to taste
  • pepper to taste
  • 1 cup Gruyere cheese shredded
  • 1/4 cup parmesan freshly grated
  • 1/2 teaspoon thyme fresh


  1. In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.

  2. Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.

  3. Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.

  4. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.

  5. Serve, garnished with thyme, if desired.

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