My Crockpot scalloped potatoes have become the dish everyone asks me to bring to gatherings. You layer everything into your slow cooker and walk away while it transforms into pure comfort.
The smell that fills your kitchen as these cook low and slow is absolutely heavenly. Those tender potato layers swimming in that rich, golden sauce make every bite worth the wait.
Why You will love this Creamy Crockpot scalloped potatoes
This recipe saves me so much time on busy days when I still want to serve something special. I prep everything in the morning, set the slow cooker, and dinner practically makes itself.
The creamy texture you get from slow cooking beats any oven version I’ve tried.
Your potatoes come out perfectly tender without any of that dried-out top layer you sometimes get from baking.
My easy homemade mashed potatoes recipe pairs beautifully with these for a complete potato feast that keeps everyone happy.
The Ingredients for This Crockpot scalloped potatoes
Here’s what goes into my slow cooker magic:
- 3 pounds Yukon Gold potatoes (sliced thin – these waxy potatoes hold their shape beautifully and won’t turn mushy like russets)
- 1 medium yellow onion, thinly sliced (adds sweetness and depth – I use a mandoline slicer for perfect, even pieces)
- 2 3/4 cups whole milk (creates that rich, creamy base – don’t substitute with skim milk)
- 3 tablespoons cornstarch (this thickens everything naturally without needing to make a separate roux)
- 2 tablespoons Dijon mustard (adds incredible flavor and helps create that golden color)
- 2 teaspoons kosher salt (season generously – potatoes need plenty of salt)
- 3/4 teaspoon freshly ground black pepper
- 8 ounces sharp white cheddar cheese, freshly grated (grate your own for the best melting – pre-shredded has coating that prevents smooth melting)
- Cooking spray or butter for greasing
The key to perfect Crockpot scalloped potatoes is using waxy potatoes and slicing everything uniformly so it cooks evenly.
My Method for Crockpot scalloped potatoes
- Prep your slow cooker by spraying the inside generously with cooking spray or rubbing with butter. This prevents sticking and makes cleanup much easier.
- Slice your potatoes into rounds about 1/8-inch thick. I use a mandoline slicer for speed and consistency, but a sharp knife works too. Keep the slices uniform so they cook at the same rate.
- Slice the onion into thin rings, about 1/8-inch thick. These will soften and almost melt into the sauce as they cook.
- Make your creamy sauce by whisking together the milk, cornstarch, Dijon mustard, salt, and pepper in a large measuring cup. Whisk thoroughly to eliminate any cornstarch lumps.
- Start layering by placing one-third of the onion slices in the bottom of your slow cooker, followed by one-third of the potato slices in overlapping layers.
- Add cheese by sprinkling about one-third of the grated cheddar over the potato layer.
- Repeat the layers twice more, ending with potatoes topped with the remaining cheese.
- Pour the milk mixture evenly over all the layers, making sure it reaches down between the potato slices. Give the slow cooker a gentle shake to help distribute.
- Cook on high for 3.5 to 4 hours until the potatoes are fork-tender and the sauce is bubbly and golden. My Crockpot scalloped potatoes are usually perfect at about 3 hours and 45 minutes.
- Let them rest for 15-20 minutes after turning off the heat. This resting time lets the sauce thicken up and makes serving much neater.
My personal tricks for the best Crockpot scalloped potatoes
I always prep my potatoes the night before and keep them soaked in cold water in the fridge. This prevents browning and actually makes them cook more evenly the next day.
The Dijon mustard is my secret ingredient that most people can’t identify but absolutely love. It adds complexity and helps create that beautiful golden color you want in Crockpot scalloped potatoes.
Never rush the resting time at the end. Those extra 15 minutes transform your dish from soupy to perfectly creamy with distinct layers that hold their shape when you serve them.
Can I make this Crockpot scalloped potatoes ahead of time?
You can slice everything and layer it in your slow cooker insert the night before. Just cover tightly with plastic wrap and refrigerate overnight, then cook as directed the next day.
The flavors actually develop even better when the ingredients have time to mingle overnight in the fridge before cooking.
I’d love to connect with you on Pinterest where I share all my favorite slow cooker recipes and kitchen shortcuts. It’s like having a cooking friend who’s always ready with the perfect dish for any occasion!
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The Best Creamy Crockpot Scalloped Potatoes
- Total Time: 4 hours 5 minutes
- Yield: 10
Description
Tender potato layers slow-cooked in a rich, creamy sauce with cheese – the ultimate comfort food side dish that cooks itself.
Ingredients
- 3 pounds Yukon Gold potatoes, sliced 1/8-inch thick
- 1 medium yellow onion, thinly sliced
- 2 3/4 cups whole milk
- 3 tablespoons cornstarch
- 2 tablespoons Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 8 ounces sharp white cheddar cheese, freshly grated
- Cooking spray or butter for greasing
Instructions
- Spray the inside of a 6-quart slow cooker with cooking spray.
- Slice potatoes and onion into uniform 1/8-inch thick pieces.
- Whisk together milk, cornstarch, Dijon mustard, salt, and pepper in a large measuring cup until smooth.
- Layer one-third of onions in the slow cooker, followed by one-third of potatoes in overlapping layers.
- Sprinkle with one-third of the cheese and repeat layering twice more, ending with cheese on top.
- Pour milk mixture evenly over all layers, ensuring it reaches between potato slices.
- Cover and cook on high for 3 hours 45 minutes to 4 hours until potatoes are fork-tender and sauce is golden and bubbly.
- Turn off heat and let rest 15-20 minutes before serving to allow sauce to thicken.
Notes
- For best results, slice potatoes uniformly using a mandoline slicer.
- Can be assembled the night before and refrigerated.
- Leftovers keep well for 4 days and reheat beautifully with a splash of milk.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
What’s the best way to store leftovers?
Store leftover scalloped potatoes in the refrigerator for up to 4 days. To reheat, add a splash of milk to prevent drying out and warm gently in a 350°F oven for about 20 minutes.
You can also reheat portions in the microwave with a tablespoon of milk, stirring halfway through to distribute the heat evenly.
Can I freeze Crockpot scalloped potatoes?
While you can freeze them, the texture changes slightly due to the dairy content. If you plan to freeze, undercook them slightly, cool completely, then freeze in portions for up to 2 months.
Thaw overnight in the refrigerator and reheat with a bit of extra milk to restore the creamy texture.
What cheese substitutions work well?
Gruyere cheese makes an elegant upgrade, while mild cheddar keeps things family-friendly.
Havarti creates an incredibly creamy texture, and you can even mix different cheeses for more complex flavor.
How this Crockpot scalloped potatoes fits into my weekly meals
These slow cooker potatoes work beautifully alongside roasted chicken, grilled steaks, or even a simple green salad for a lighter meal. The creamy richness balances perfectly with lean proteins and fresh vegetables.
I love making Crockpot scalloped potatoes for Sunday dinner prep since they reheat so well throughout the week.
They’re also my go-to contribution for potluck dinners because they stay warm in the slow cooker and never fail to disappear completely.