Slow Cooker Cheesy Scalloped Potatoes

These slow cooker cheesy scalloped potatoes are a dream side dish—rich, creamy, and perfectly tender with layers of thinly sliced potatoes and melted cheese. I love how the slow cooker does all the work while I focus on preparing the rest of the meal. Every bite is comforting, with a golden, cheesy top and subtle hints of garlic and thyme.

Why You’ll Love This Recipe

I love this recipe because it transforms a few simple ingredients into something elegant and satisfying. The potatoes cook slowly in a luscious mix of cream, cheese, and herbs, soaking up all that flavor. It’s a low-effort, high-reward dish that’s perfect for holidays, family dinners, or any time I want a cozy comfort side without hovering over the stove.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups heavy cream
3 cloves garlic, minced
½ teaspoon dried thyme
Pinch of nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Kosher salt and freshly ground black pepper, to taste
1 cup shredded Gruyere cheese
¼ cup freshly grated Parmesan
½ teaspoon fresh thyme leaves

Directions

1. I start by whisking together the heavy cream, minced garlic, dried thyme, nutmeg, salt, and pepper in a bowl until everything is well combined.
2. I lightly grease the inside of the slow cooker with butter or nonstick spray.
3. I arrange a layer of potato slices at the bottom of the slow cooker, slightly overlapping them.
4. I pour a bit of the cream mixture over the potatoes, then sprinkle with a mix of Gruyere and Parmesan cheese.
5. I repeat the layers—potatoes, cream, and cheese—until all the ingredients are used, finishing with a layer of cheese on top.
6. I cover and cook on low for 4–5 hours, or until the potatoes are fork-tender and the sauce is thick and bubbly.
7. Just before serving, I sprinkle the top with fresh thyme leaves for a fragrant finish.

Servings and Timing

This recipe serves about 6 people. It takes roughly 15 minutes to prepare and 4–5 hours to cook in the slow cooker, for a total time of around 4 hours and 15 minutes.

Variations

Sometimes I use half Gruyere and half sharp cheddar for a more robust flavor. I also like adding caramelized onions between the layers for extra sweetness  on top for a smoky twist. If I’m serving a crowd, I double the recipe and use a larger slow cooker. For a lighter version, I replace the heavy cream with half-and-half.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the oven at 350°F until heated through, or in the microwave with a splash of cream to restore moisture. These scalloped potatoes also freeze well for up to 2 months—I just thaw them overnight in the fridge before reheating.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the layers ahead, refrigerate overnight, and cook them the next day.

What kind of potatoes work best?

I prefer russet potatoes for their starchy texture, but Yukon Golds also work beautifully for a creamier finish.

Can I cook this on high instead of low?

Yes, I can cook it on high for about 2 to 2½ hours, though the texture is best when cooked slowly.

How do I get a crispy top in the slow cooker?

I remove the slow cooker insert and place it under the oven broiler for 3–5 minutes before serving to brown the top.

Can I use milk instead of heavy cream?

Yes, but the sauce won’t be as thick or rich. I sometimes use half milk and half cream for balance.

What cheese substitutes can I use for Gruyere?

I often use Swiss or Fontina for a similar flavor and melting quality.

Can I add onions to this recipe?

Absolutely. I like layering thinly sliced onions with the potatoes for extra sweetness and depth.

Is this recipe gluten-free?

Yes, this version is naturally gluten-free since it doesn’t use any flour or roux.

How can I keep the potatoes from turning brown before cooking?

I place the sliced potatoes in a bowl of cold water until I’m ready to assemble the layers, then pat them dry before adding to the slow cooker.

Conclusion

These slow cooker cheesy scalloped potatoes are everything I love about comfort food—creamy, cheesy, and completely satisfying. They’re easy to prepare, freeing me up to focus on other dishes while the slow cooker works its magic. Whether I’m serving them for a special occasion or a weeknight treat, they always disappear fast from the table.

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