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This crockpot scalloped potatoes recipe is the show-stopping side dish at your holiday table, next dinner party, birthday dinner, or baby shower spread. Layers of tender Yukon gold potatoes are smothered in a silky, from-scratch cheese sauce made with sharp cheddar or gruyere and parmesan, all slow-cooked to creamy, bubbling perfection while you do literally anything else.
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- The from-scratch cheese sauce is the real star here — a proper roux-based béchamel loaded with sharp cheddar or gruyere, parmesan, smoked paprika, and a little Dijon that deepens every single layer. This is not a cream-of-something-soup situation, and you’ll taste the difference immediately.
- Once everything is in the crockpot, your work is completely done. The slow cooker handles the whole thing low and slow while you focus on the rest of your menu, your guests, or frankly, your glass of wine. It’s hands-off in the best possible way.
- This recipe is the ULTIMATE oven space saver for holidays and dinner parties. These potatoes quietly do their thing in the corner while your oven handles everything else.
What You Need to Know Before You Start
- Yukon gold potatoes are non-negotiable here. Their naturally buttery, creamy texture holds up beautifully through hours of slow cooking without turning to mush.
- You don’t need anything fancy to slice the potatoes; an inexpensive mandoline set to â…› inch does the job perfectly. If you’re knife-slicing, work slowly and aim for consistency above all else.
- Grate your own cheese from a block rather than using pre-shredded bags. A block of good sharp cheddar or gruyere takes about 2 minutes to grate and makes a genuinely noticeable difference in the final dish.
- Trapped moisture is the number one reason crockpot scalloped potatoes turn out watery, so place a double layer of paper towels between the crockpot and the lid during cooking to absorb excess steam. Two overlapping sheets across the top of the insert before you put the lid should do it — it’s one of those little tips that seems odd until you see the results!
Recipe Variations
Make Crockpot Scalloped Potatoes and Ham Instead: Add 1½ cups diced cooked ham between the layers for a heartier, complete side dish that doubles as a main. This turns it into the kind of all-in-one dish your family will request on repeat.
Go Full Gruyere: Swap the cheddar entirely for gruyere for a nuttier, more elegant flavor profile that’s especially stunning for dinner parties and holiday tables.
Make it Vegetarian: Swap the chicken broth for vegetable broth — same rich flavor, no meat. Just make sure your parmesan is made without animal rennet if strict vegetarian is the goal.
Add Bacon: Sprinkle 4–5 strips of cooked, crumbled bacon between layers for a smoky, salty depth that takes things in a completely different (incredible) direction.
Herb it Up: Add ½ teaspoon dried thyme and ½ teaspoon dried rosemary to the sauce for an herbed version that pairs especially beautifully with roast chicken, lamb, or beef.
Did you know I did a review of the Our Place Dream Cooker (in case you’re looking for a slow cooker). Well, I did!
Frequently Asked Questions
You can prep the sauce up to 2 days in advance and store it covered in the fridge. Slice and layer the potatoes right before cooking — sliced potatoes sitting in liquid too long before cooking will absorb too much moisture and can turn out mushy.
The paper towel trick under the lid solves most of this. If yours still come out on the looser side, remove the lid and let them rest uncovered for an extra 10 minutes — the sauce thickens as it cools and the starch from the potatoes continues to work.
Yukon golds are the best choice here for texture and flavor. Russets work but can fall apart and really do need to be peeled. Red potatoes are a solid backup if that’s what you have.
Dairy-based sauces can separate when frozen and thawed, so freezing isn’t recommended here. They keep well in an airtight container in the refrigerator for up to 4 days, and reheat beautifully with a splash of chicken broth to loosen the sauce.
These pair beautifully with roast chicken, glazed ham, beef tenderloin, pork tenderloin, or lamb chops. For holidays and dinner parties, they’re the side dish that consistently steals the show from whatever’s on the main plate.
More Tasty Crockpot Recipes
- Crockpot Swamp Potatoes
- Crockpot Chicken Tacos with Avocado-Cilantro Sauce
- Crockpot Zuppa Toscana (Whole30)
- Crockpot Chicken and Stuffing with Green Beans
- Crockpot Boursin Chicken
- Creamy Crockpot Potato Soup
- Crockpot BBQ Chicken Sandwiches
- Crockpot Breakfast Casserole
- 3-Ingredient Sausage Dip (Stovetop or Crockpot)
- Crockpot Chicken and Rice
- Crockpot Marry Me Chicken
- The Best Crockpot Angel Chicken
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Crockpot Scalloped Potatoes
Equipment
- 6-quart slow cooker or crockpot
- Large skillet
- whisk
- Mandoline slicer (recommended) or sharp chef's knife
- Cutting board
- medium mixing bowls
- rubber or silicone spatula
Ingredients
For the Sauce
- 4 tablespoons butter
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- â…“ cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- ½ cup heavy cream
- 1½ teaspoons kosher salt
- ¾ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon Dijon mustard
For the Potatoes and Cheese
- 3 pounds Yukon gold potatoes peeled and sliced ⅛–¼ inch thick
- 1 cup shredded sharp cheddar or gruyere, optional but strongly recommended
- ¼ cup grated parmesan
Instructions
Make the Sauce
- Melt 4 tablespoons butter in a large skillet over medium heat. Add 1 large yellow onion, finely diced, and cook until very soft and lightly golden, about 6–8 minutes.
- Stir in 3 cloves minced garlic and cook for 30 seconds.
- Sprinkle in ⅓ cup all-purpose flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in 2 cups whole milk, 1 cup chicken broth, and ½ cup heavy cream. Bring to a gentle simmer and cook until thickened, about 3–5 minutes.
- Stir in 1½ teaspoons kosher salt, ¾ teaspoon black pepper, ½ teaspoon smoked paprika, and ½ teaspoon Dijon mustard. Taste and adjust seasoning.
Layer the Potatoes
- Lightly butter slow cooker insert. Layer one-third of 3 pounds peeled, sliced Yukon gold potatoes in an even layer across the bottom.
- Spoon one-third of sauce over potatoes, then sprinkle with one-third of 1 cup shredded cheddar or gruyere and one-third of ¼ cup grated parmesan.
- Repeat layers two more times with remaining potatoes, sauce, and cheese, finishing with remaining sauce and remaining parmesan on top.
Cook in Crockpot
- Place a double layer of paper towels across the top of slow cooker insert, then cover with lid. Cook on LOW for 5–6 hours or on HIGH for 2½–3 hours, until potatoes are very tender when pierced with a knife.
- Remove lid and let rest uncovered for 15 minutes before serving to allow sauce to thicken.
Optional Finish
- For a golden, browned top: transfer to a baking dish, sprinkle extra cheese over top, and broil for 3–5 minutes until golden and bubbling.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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